Mushrooms: So Much More Than Just an Ingredient
Innovative drinks, gourmet creations, and functional foods with mycelium
From surprising beverages to cutting-edge dishes and sustainable foods, mushrooms are taking center stage in food innovation. These remarkable fungi prove they are far more than just another ingredient. According to Maxime Willems, they might even hold the key to a healthier, more sustainable future.
The Functional Wellness Trend
In the beverage world, mushrooms are making a bold entrance. Once limited to broths and traditional teas, mushroom-based drinks are now appearing in cafés and supermarket shelves alike. Soft drinks and creamers infused with mushroom extracts are gaining ground as consumer demand grows for products with health-boosting benefits. Mushrooms are believed to support immunity and offer anti-inflammatory properties.
One example is Autonomy, a “smart creamer” created by HelloFresh founder Patrick Drake. Just add a spoonful to your coffee or a glass of water for a functional upgrade.
Flavour Meets Function
Mushrooms have been a culinary staple for centuries, but chefs are now unlocking their full potential. With their meaty texture and deep umami notes, they’ve become a powerful plant-based protein source for meat alternatives.
At our culinary research lab, we’re exploring the biodiversity of mushrooms and their new culinary applications. Think shiitake stew sauce, or mushroom stems repurposed into a savoury spread for bread or crackers—just like Belgian scale-up Bon Mush has popularised.
”“In our lab, we’re working on a project where less desirable cuts of meat are given an entirely new flavour dimension by inoculating them with koji.”
Food innovators are also using fermentation to transform base ingredients into new products. A classic example is fermenting beans with Aspergillus oryzae (koji) to make miso. In our lab, inoculating meat with koji eliminates the need for energy-intensive processes like long dry-ageing, while adding depth and complexity to the flavour.
Mycelium—the root structure of mushrooms—is also emerging as a plant-based protein source, for example in yogurt. It offers a unique texture and a creamy mouthfeel, without relying heavily on additives.
Factories of the Future: Mycelium and Waste Streams
Perhaps the most groundbreaking potential of mushrooms lies in their ability to turn waste into value. Mycelium is already being used to break down food industry side streams—from breweries, food processors, coffee production, and agriculture—into nutrient-rich new applications. This circular approach not only reduces food waste but also creates new revenue streams, embedding sustainability into the food system.