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Lion’s Mane oat-based dessert
Could Lion’s Mane earn a place in your chilled dessert range?
Explore an oat-based pot with calcium from marine algae.
Potential authorised EU nutrient claim
Calcium is needed for the maintenance of normal bones.
Lion’s Mane oat-based dessert ingredient options
MUSHEEZ® FUNCTIONAL MUSHROOM INGREDIENT
Lion’s Mane 1:1 extract powderComplementary BIOVIT™ ingredient
calcium from marine algaeWhat the research tells us
Researchers incorporated freeze-dried Lion’s Mane powder into oat-milk desserts with gelatin or iota-carrageenan, assessing composition, texture and sensory characteristics.
The paper reports favourable characteristics at inclusion levels up to 5%, while higher mushroom or hydrocolloid levels increased firmness and affected colour and mouthfeel.
The study also assessed texture for a dysphagia application.
Original research: Gunathilake et al. (2025). Functional and Nutritional Properties of Lion’s Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy Ageing. Foods 14, 4153.
Read the original study ↗
Formulation considerations
From research to product development
- Ingredient comparison: Compare the proposed Lion’s Mane 1:1 extract powder with the freeze-dried material used in the study.
Check particle size, hydration and mouthfeel in the intended oat base. - Gelling system: Select the mushroom powder and gelling system together.
Use a plant-based gelling agent for a plant-based dessert; the study also included gelatin formulations.
Assess firmness, creaminess, grit, water separation and flavour during chilled storage. - Calcium addition: Add calcium to the oat base before heat treatment.
Keep the mineral dispersed and assess its effect on the gel.
Added calcium changes the set of desserts using alginate, low-methoxyl pectin or gellan.
- Alternative nutrients: For a fermented version, add vitamin premixes after fermentation, at stirring or filling.
For an unfermented dessert, establish the vitamin addition stage for the chosen heat process.
If fermenting with calcium or magnesium, set the endpoint by pH because they slow acidification.
Vitamin C increases B12 loss when used together, so account for this in the B12 overage. - Storage and nutrient verification: Validate processing, microbiological stability and packaging for the intended chilled shelf life.
Set vitamin overages through shelf-life testing.
Confirm finished calcium content and the qualifying level for HIGH IN CALCIUM, or the corresponding nutrient level for an alternative route.
The MUSHEEZ® take
A chilled pot, a spoon and a little Lion’s Mane.
Put creaminess first.