A recent study from the Culinary Institute of America and the University of California-Davis has given us another reason to celebrate flavourful fungi for their starring role when it comes to taste and health.
The study published in the September 2014 issue of the Journal of Food Science found that blending finely chopped mushrooms with minced meat (beef, chicken, lamb, turkey and even fish work equally well) enhances both the flavour and nutrition of the dish. (Source: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12549/abstract).
The study further shows that by using a 50/50 mushroom to meat blending ratio, you are able to decrease the total calorie, fat and saturated fat intake without losing any of the flavour. In fact, mushrooms have a rich umami flavour profile that actually enhances and deepens the flavour of the meat naturally whilst adding healthful nutrients such as potassium, B-vitamins and antioxidants to every bite. You will also be reducing your sodium intake by 25% when you #JoinTheBlendTrend. Now that’s good news coming from our favourite Superfood!
This latest study confirms that mushrooms are not fillers; they’re gourmet items that enhance flavour, increase nutritional values and reduce calorie intake and they speak the language of today’s increasingly health-conscious informed consumer.
Tips On How To #JoinTheBlendTrend
We’ve developed a range of recipes to make it easy for consumers to #JoinTheBlendTrend. Please contact Thuto Tiheli at Riana Greenblo Communications for recipes and visuals. We look forward to sharing this exciting new taste adventure with you.
Make use of our Blendability Calculator here