Archive
mushroom-processing
-
Frozen or dried mushrooms: which should I buy?
Frozen for texture and colour in wet applications; dried for shelf stability, transport economy and dry mixes. Compare on delivered cost per…
-
What are the moisture limits for dried mushrooms?
There is no EU commodity limit. Trade practice is around 10 to 13 per cent depending on species, with water activity around…
-
Are wild mushrooms a novel food in the EU?
Whole fruiting bodies of long-consumed species are not. Mycelium from fermentation, extracts and concentrated fractions can be, and the operator carries the…
-
Cultivated vs Wild Mushrooms: Supply, Documentation and Where the Risk Sits
Cultivated mushrooms give consistency, continuity and traceability; wild ones give a flavour profile and a species range that cannot be farmed. This…
-
Mushroom Grading
Mushroom grading is the classification of fruiting bodies by cap diameter, colour uniformity and veil condition into defined commercial grades that determine…
-
Mushroom Extract
Mushroom extract is a concentrated preparation obtained by hot-water or solvent extraction of mushroom solids, then spray-dried or retained as a liquid,…
-
Mushroom Slicing
Mushroom slicing is the industrial cutting of cleaned mushrooms into pieces of defined thickness, producing a format widely used in frozen, dried…
-
Mushroom Quality Defects
Mushroom quality defects are deviations from grade standards including open veils, discolouration, bruising, elongated stems, water spotting and pest damage, which determine…
-
Mushroom Sorting
Mushroom sorting is the process of separating discoloured, damaged, insect-infested or off-specification pieces from acceptable product before packing, protecting end-product quality and…