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For food & beverage developers
The Evidence?
What does published research tell us about using mushrooms in food and beverages?
Explore the studies behind our product ideas, including what was tested, what the research found and what remains to be validated.
They do not validate SOLVIQA™ and BIOVIT™ combinations or establish authorised mushroom health claims.
Processing, composition, recipe performance and finished-product nutrient eligibility require separate assessment.
Evidence is presented as formulation inspiration, not regulatory clearance or a dosage recommendation.
Important information on product ideas, research and claims →
Applied sensory and formulation research
MUSHEEZ®’s free report, Functional Mushroom Extracts for Food & Beverages, brings together sensory evaluation, formulation-relevant physical testing and input from the Center of Food and Fermentation Technologies (TFTAK). It helps you assess flavour, mouthfeel, dispersion and other practical considerations when selecting mushroom extracts for your product.
- Studied material
- Six MUSHEEZ® certified organic SOLVIQA™ extract powders.
TFTAK’s sensory panel assessed preparations of 2 g powder per 100 ml water at 22°C. - Development relevance
- Helps compare flavour, aftertaste, mouthfeel and ingredient handling when selecting materials for food and drink trials.
The report combines independent TFTAK sensory findings and physical performance testing with MUSHEEZ® interpretations.
Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks
Chen et al. 2023 · Foods 12(15), 2925
Examines taste compounds and consumer preference in instant drinks made from shiitake cooking broths with a dextrin carrier.
- Studied material
- Shiitake (Lentinula edodes) blanching liquor and expressed broth, concentrated and spray-dried with resistant dextrin.
- Development relevance
- Informs instant broth development using mushroom-derived liquids.
Account for the different extraction process, carrier and mushroom solids when adapting the formulation.
Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index
De et al. 2024 · Food Chemistry: X 24, 101900
Assesses cooking quality, colour, texture and sensory acceptance of wheat noodles containing dried shiitake fruiting-body powder.
- Studied material
- Dried Shiitake fruiting-body powder, reported as Lentinus edodes (Lentinula edodes).
- Development relevance
- Informs noodle development using whole Shiitake powder.
Assess dough handling, colour, cooking behaviour and texture when adapting the ingredient and inclusion level.
Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage
Ghobadi et al. (2018). Advanced Biomedical Research 7, 24.
Reishi powder was tested in sausage formulations with differing nitrite treatments. This does not establish a safe preservative replacement or shelf life for a new recipe.
- Studied material
- Reishi powder in emulsion-style sausages: 1% without added nitrite and 0.5% with nitrite, compared with a conventional preservative control.
- Development relevance
- Informs Reishi hot dog trials involving dispersion, emulsion stability, cooking yield and flavour.
Preservation treatments also differed, so retain an independently validated preservation system.
Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics
The study examines Lion’s Mane powder in soy-based high-moisture extrudates. Commercial development requires separate processing, texture and flavour trials.
- Studied material
- Lion’s Mane powder combined with soy protein isolate by high-moisture extrusion, with mushroom inclusion up to 40%.
- Development relevance
- Informs development of the fibrous centre for Lion’s Mane nuggets.
Compare particle size and hydration, then optimise moisture, temperature and extrusion settings for the chosen protein blend.
Reishi extract and powder in yoghurt
Atik, A.; Atik, İ.; Akarca, G.; Denizkara, A. J. (2025; online 2024). Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt. Journal of Food Science and Technology 62, 787–798.
Researchers compared Reishi aqueous extract powder with whole mushroom powder in yoghurt, examining texture and sensory quality. The two materials behaved differently, highlighting the importance of matching the mushroom ingredient to the dairy formulation.
- Studied material
- Reishi mushrooms water-extracted at 65°C for 24 hours, filtered, evaporated and freeze-dried.
Whole freeze-dried mushroom powder was tested separately. - Development relevance
- Informs comparison of Reishi powder and water extract in yoghurt.
Match mushroom solids and compare extraction process, flavour, texture and compatibility with the chosen cultures.
Shiitake water extract in ice cream
Sopandi, T.; Febrianto, R. P.; Wardah (2026). Ice Cream Fortified with Shiitake Mushroom Extract: Physicochemical, Nutritional and Sensory Characterization. Asian Journal of Dairy and Food Research, online 28 March 2026.
Published research tested Shiitake water extract in ice cream, examining texture, melting and sensory acceptance. Lower inclusion offered a more favourable sensory balance than higher levels in the study formulation.
- Studied material
- Fresh Shiitake mushrooms blended with water, heated at 75°C for 30 minutes and filtered.
The liquid filtrate was added to the ice cream mix. - Development relevance
- Informs Shiitake ice cream development using an aqueous mushroom preparation.
Reconstitute dry extract and compare mushroom solids, flavour and texture with the fresh-mushroom filtrate.
Effect of Ganoderma lucidum to Produce Functional Chocolate: Physicochemical, Textural and Sensory Properties
The study examines Reishi incorporation in chocolate, including texture and sensory properties. The proposed commercial extract and recipe require separate validation.
- Studied material
- Market-sourced Reishi incorporated into chocolate at 0%, 5%, 10%, 15% or 20%.
The material’s processing and extract status remain unverified. - Development relevance
- Informs Reishi chocolate development.
Compare the proposed ingredient with the study material and assess grit, dispersion, viscosity, tempering, snap and bitterness.
Functional and Nutritional Properties of Lion’s Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy Ageing
The paper investigates Lion’s Mane in oat-based desserts. Its specific formulation and texture testing do not validate the proposed commercial product.
- Studied material
- Freeze-dried Lion’s Mane powder incorporated into oat-milk desserts with gelatin or iota-carrageenan.
- Development relevance
- Informs oat-based dessert trials using Lion’s Mane powder.
Compare particle size and hydration, then assess gelling-agent choice, firmness, mouthfeel and water separation.
Shiitake water extract in cookies
Jung, K. I.; Choi, Y. J.; Oh, J. H.; Lee, J. I.; Park, S. Y.; Kim, H. R.; Jeon, B.-J.; Kim, D.; Kong, C.-S. (2019). Quality Characteristics of Cookies Added with Lentinus edodes Water Extract. Journal of Life Science 29(9), 955–963.
Researchers incorporated freeze-dried Shiitake water extract into cookies, examining colour, texture and sensory quality. The work offers a bakery formulation precedent and shows why extract inclusion needs balancing against eating quality.
- Studied material
- Shiitake mushrooms dried at 65°C for 15 hours, water-extracted twice at 40°C for 8 hours, filtered, concentrated at 60°C and freeze-dried.
- Development relevance
- Informs biscuit development using a dry water extract.
Compare extraction process and solids, then assess dough handling, texture and flavour at the chosen inclusion level.
Antioxidant Activity and Quality Characteristics of Rice Cookies Added with Hericium erinaceus Powder
Park, Park and Lee 2021 · The Korean Journal of Community Living Science 32(2), 215–230
Investigates how freeze-dried Lion’s Mane powder affects rice-cookie spread, hardness and colour during baking.
- Studied material
- Lion’s Mane mushrooms, shredded, freeze-dried for 72 hours and milled.
- Development relevance
- Informs rice-cookie trials using whole mushroom powder.
Compare the proposed ingredient with the freeze-dried material and assess dough handling, texture and flavour.
Lion’s Mane (Hericium erinaceus (Bull.) Pers.) as a functional component for wheat bread production: influence on physicochemical, antioxidant, and sensory properties
Łysakowska et al. 2025 · International Agrophysics 39, 13–28
Published wheat-bread research used Lion’s Mane fruiting-body powder as a partial flour replacement, measuring dough behaviour, loaf structure and sensory quality.
Its findings help frame bakery trials with a comparable whole-mushroom powder.
- Studied material
- Commercial Lion’s Mane whole fruiting-body powder, with a reported particle size of 200–300 µm.
- Development relevance
- Informs wheat-bread trials using Lion’s Mane powder.
Compare the commercial grades’ particle size, processing and hydration, then assess dough handling and baking performance.
Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in gluten-free bread
Kobus et al. 2026 · Scientific Reports 16, 11056
Explores the balance between Maitake inclusion, loaf structure and sensory acceptance in gluten-free bread.
- Studied material
- Dried Maitake (Grifola frondosa) mushrooms, knife-milled and sieved at 0.2 mm; no extraction.
- Development relevance
- Informs Maitake gluten-free bread development.
Compare the proposed ingredient with the whole dried powder and assess hydration, loaf structure and eating quality.
Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars
Spim et al. 2021 (online 2020) · Journal of Food Science and Technology 58, 1349–1357
Compares sweet and savoury cereal-bar recipes containing dried shiitake, including sensory preference and storage testing.
- Studied material
- Whole Shiitake mushrooms, shredded and dried at 50 ± 2°C for 48 hours; no extraction.
- Development relevance
- Informs cereal-bar development using dried Shiitake.
Compare ingredient particle size and moisture, then assess binding, texture and flavour.
Reishi extracts in acacia honey
Kiss, A.; Mirmazloum, I.; Naár, Z.; Némedi, E. (2019). Supplementation of Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum (Agaricomycetes) Extract Enhanced the Medicinal Values and Prebiotic Index of Hungarian Acacia Honey. International Journal of Medicinal Mushrooms 21(12), 1167–1179.
Published research has investigated acacia honey supplemented with Reishi extracts. The exact extract preparation used in the study has not yet been confirmed. Our proposed SOLVIQA™ water-extract and BIOVIT™ vitamin C combination is a separate product-development concept.
- Studied material
- Reishi extracts added to acacia honey.
The accessible publication record does not specify the extraction solvent, process, mushroom part or composition. - Development relevance
- Informs trials of Reishi extracts in honey.
Confirm the study extract’s specification before comparing it with SOLVIQA™, then assess mixing, flavour and stability.
Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
Campiño Reyes et al. 2026 · Vitae 33(2), 363359
Explores sensory acceptance and physicochemical characteristics when naturally dried Lion’s Mane mushroom powder is added to specialty coffee.
- Studied material
- Lion’s Mane (Hericium erinaceus) mushrooms, naturally dried and finely ground; no extraction.
- Development relevance
- Informs trials of Lion’s Mane powder in ground coffee.
Compare particle size and mixing behaviour, then assess flavour and sediment after brewing.
Maitake water extract in a beverage
Lee, Jae Sung; Lee, Jong Suk (2007). Physiological Function and Development of Beverage from Grifola frondosa. Journal of the Korean Society of Food Science and Nutrition 36(10), 1241–1247.
A beverage study used freeze-dried Maitake fruiting-body water extract and assessed taste, colour and overall acceptance. It offers a formulation precedent for mushroom drinks, while the proposed BIOVIT™ pairing requires separate development.
- Studied material
- Dried Maitake fruiting bodies, water-extracted at 40°C for 2 hours three times, filtered and freeze-dried for the beverage.
Methanol extraction was used only in a separate laboratory comparison. - Development relevance
- Informs beverage trials using Maitake water extract.
Compare extract solids, flavour, dispersion and stability in the intended drink.
Related formulation research
Preparation and Antioxidant Activity of a Functional Beverage from Ganoderma lucidum and White Tea
Related formulation research: a Reishi and white-tea beverage. This is not a test of the proposed iced botanical recipe, BIOVIT™ pairing or commercial shelf life. The study’s extraction conditions are summarised below.
- Studied material
- Reishi powder (200 mesh), extracted twice in boiling water for 10 minutes each and filtered, then combined with white tea.
- Development relevance
- Informs a Reishi-and-tea beverage base for the peach iced tea idea.
Compare the extraction process and mushroom solids, then assess flavour, sediment and processing stability.
Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta
Dried mushroom powder was incorporated into pasta. The study provides a pasta-format precedent; its laboratory assays do not establish health benefits for a finished product.
- Studied material
- Dried Maitake and Enoki mushrooms added to pasta at 2.5%, 5%, 7.5% or 10%.
- Development relevance
- Informs pasta trials using dried mushroom material.
Compare the proposed ingredient with the study material and assess dough handling, cooking performance and eating quality.
The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread
The study examines Reishi supplementation in wheat bread. The proposed commercial ingredient requires comparison with the material tested.
- Studied material
- Reishi powder added to wheat-bread formulations at 3%, 6%, 9% or 12%.
- Development relevance
- Informs wheat-bread trials using Reishi powder.
Compare the mushroom grades and assess dough handling, loaf volume, crumb, colour and flavour.
Quality Characteristics of Cream Soup with Hericium erinaceus Powder
Yang et al. (2014). Journal of the East Asian Society of Dietary Life 24(5), 631–640.
The paper examines Lion’s Mane powder in cream soup. Detailed processing conditions still need verification from the full methods.
- Studied material
- Lion’s Mane powder incorporated into cream soup.
Detailed drying, milling and preparation conditions remain unverified. - Development relevance
- Informs cream-soup development using Lion’s Mane powder.
Compare particle size and assess dispersion, viscosity, flavour and texture.
Improving the functional benefits of powdered ginger beverage through the incorporation of Ganoderma lucidum
The paper investigates a powdered ginger beverage incorporating Reishi. The proposed commercial mushroom ingredient and any nutrient pairing require separate assessment.
- Studied material
- Reishi extract combined with ginger extract in an instant powdered beverage, using sucrose as a binder and crystallisation agent.
The mushroom extraction conditions remain unverified. - Development relevance
- Informs powdered ginger-drink development.
Compare the extract and sucrose-based process, then assess sweetness, bitterness, reconstitution and storage stability.
