MUSH4FUN - News and Media

News and media

This section highlights news, updates, and media related to the MUSH4FUN project.

Freeze-Drying of a batch of mushrooms

In 2024, mushrooms were freeze-dried at the Teagasc Ashtown Food Research Centre as part of the initial preparation for the MUSH4FUN project. Freeze-drying allowed the mushrooms to be preserved while maintaining their nutritional and structural properties.

The resulting dried material was then milled into powder and used as the starting ingredient for subsequent experiments, including extraction, food formulation, and digestion studies carried out during the project.

Mushroom protein concentrate alongside confocal microscopy image of this protein concentrate in solution. Blue represents fibre and green represents protein.

Exploring extraction of protein from mushrooms

As a first step MUSH4FUN explored the extraction of proteins and dietary fibre from mushrooms using alkaline extraction with or without ultrasound. The results showed that proteins and fibre are often extracted together, resulting in low purity protein fractions.

These findings suggest that isolating highly purified mushroom proteins using conventional methods can be challenging. Instead, the results highlight the potential of using the whole mushroom biomass as a food ingredient, preserving the natural composition of mushrooms while supporting more sustainable food design.

Waste mushroom samples from an Irish Farm

With the support of with the support of Dr Aylin Sahin of University College Cork, waste mushroom samples were obtained from an Irish farm. These mushrooms could not be sold commercially due to cosmetic imperfections but remained suitable for research purposes.

Using such materials supports more sustainable food systems by exploring ways to valorise agricultural products that might otherwise go to waste. Such waste mushrooms can be used as starting material for processing and ingredient development.

Frozen waste mushroom from an Irish farm.

Pasta products enriched with mushroom powder

Innovating with mushroom powder

As part of the MUSH4FUN project, mushroom powder was explored as an ingredient in prototype food products, including pasta and rice formulations. These products were developed to investigate how whole mushroom biomass can be incorporated into familiar foods.

The prototypes were used to study how mushroom ingredients influence food structure, digestion, and sensory properties. This work represents an early step toward developing sustainable foods that make use of the full nutritional potential of mushrooms.

Sensory evaluation of mushroom-enriched pasta at UCD

A sensory evaluation study of mushroom-enriched pasta prototypes was conducted at University College Dublin in collaboration with Dr. Emma Feeney. Participants evaluated the products to identify which sensory attributes are most important for consumers, including taste, texture, and overall acceptability.

The results provide insights into how mushroom ingredients influence consumer perception and support the development of appealing and sustainable food products.

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