Foraging to Feed the Future

It's difficult to find a trends report today that doesn't mention consumer interest in plant based foods.  

With global predictions estimating the value of the sector could reach $US140 billion by 2029, significant investment, innovation and attention has been, and contiues to be, placed on the category.

However despite rapid growth, there are a number of challenges the sector faces, one of which is the degree of processing many of the products undergo when transforming isolated plant based ingredients into substances that resemble, taste and cook like their animal based alternatives. 

Reconciling long ingredient lists containing chemical sounding substances with claims about better health is like trying to convince people to give up their favourite dessert - possible, but challenging.

This issue was addressed by researchers from the University of Copenhagen recently in what they called ‘the sustainability paradox’. In a paper in the journal Science of Food, they highlighted that the level of processing will change the nutritional quality of the final food and as a result, it will likely differ from the raw materials going in. This needs to be considered as part of the innovation process, and addressed when communicating the benefits and features of the final product.

The turn toward more whole food ingredients as a prference was referred to in our 2020 trends report as 'Next Gen Plant Based'.

One of the ingredients that lends itself well to realising the next phase of innovation in this space is mushrooms.  Mushrooms not only provide a natural source of nutrition, they also provide the complimentary taste, texture and mouthfeel sought by people seeking ways to reduce their meat consumption in particular.  

Mushrooms in fact do much more than this.  Well known German philosopher Friedrich Nietschke went as far as saying "Without mushrooms life would be a mistake."

It's an assertive claim and one many may question - until you sit down with a self confessed mushroom 'geek' like Chris McLoughlin and learn more about the unique properties of mushrooms, as we did recently.

"If we eat more mushrooms, learn more about mushrooms and align ourselves with mushrooms, we'll all be better off," according to Chris (pictured) who, along with Co-Founding Fable Food Co, was awarded ABC's Young Famer of Year and Organic Farmer of the Year in 2018.

"Mushrooms are natural recyclers and act as building blocks within nature.  They are natural fermenters and while they contain a lot of good compounds, if we partner them properly and play around with them a bit, they get even better."

Leading a Mushroom Mission

On a mission to use mushrooms to create impact on the food system, Chris and his co-founders have developed a meat alternative product made primarily from shitake mushrooms that can be found in certain restaurants and in major and alternative retailers (to find them go here).

Differentiating themselves in the market by focusing on a higher content of whole food ingredients without the use of many of the additives that are found in other plant based meat alternatives, the company has been on a growth trajectory since launch in 2019.

Fable also assist in learning about foraging for mushrooms, regularly taking small groups of journalists and mushroom lovers into the forest for a hands on foraging experience.

Inspired by Fabel Food’s growth, below are three questions that may be worth considering:

Do the characteristics of your products lend themselves to improving both the health of the person and the health of the planet?

What ingredient swaps may be available that draw on the natural properties of foods to achieve nutrition, taste, texture and mouthfeel?

What partnerships do you have in place that are enabling you to innovate with speed?

Who in your team characterises a start up mindset and how can you best leverage these qualities?

Who are the food experts within your team who can share their knowledge in an educational role that supports your brand to build better relationships?

For further details on Fable Food Co. go here.

For further insight, watch this fascinating TED talk by Mycologist Paul Stamets who shares 6 ways mushrooms can save the world.

For assistance to ensure your food innovation strategy is future ready, please get in touch with us here.