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Shiitake cereal bar
Something new for the snack drawer.
A Shiitake cereal bar with vitamins D2 and B12 from Shiitake mushroom extract.
Potential authorised EU nutrient claim
Vitamin D contributes to the maintenance of normal muscle function.
Vitamin B12 contributes to the reduction of tiredness and fatigue.
Shiitake cereal bar ingredient options
MUSHEEZ® FUNCTIONAL MUSHROOM INGREDIENT
SOLVIQA™ 1:1 Shiitake extract powderComplementary BIOVIT™ ingredient
BIOVIT™ Viitake™ from Shiitake mushroom extractViitake™ provides vitamins D2 and B12.
What the research tells us
Researchers shredded Shiitake and dried it at 50°C for 48 hours.
They made two sweet and two savoury bars, mixing the dried ingredients into a binder heated to 115°C, then moulding, cooling and vacuum packing.
Eighty-two tasters assessed acceptance, including texture, aroma, taste and appearance, and purchase intention.
Each 25 g study bar contained 3.5 g dried Shiitake (14%).
Sweet bars were better accepted than savoury bars.
The peanut-containing sweet bar had 70% positive purchase intention, compared with 56% for the ginger version.
Sensory scores did not differ significantly between the two sweet bars.
Original research: Spim et al. (2021). Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars. Journal of Food Science and Technology 58(4):1349–1357.
Read the original study ↗
Formulation considerations
From research to product development
- Ingredient comparison: Compare the selected SOLVIQA™ 1:1 Shiitake extract powder with the shredded, dried Shiitake used in the study.
- Mixing and moulding: MUSHEEZ® recommends premixing Viitake™ with a dry component such as oats, then adding it with the dry ingredients after the hot binder stage.
Never add vitamins directly to the hot binder.
Use the same addition sequence for alternative nutrients.
Mix and mould promptly, and assess ingredient distribution, taste, texture and processing in the intended bar.
- Alternative nutrients: If selecting iron, assess flavour and aroma through shelf life because iron speeds oxidation of nut and seed oils.
For a baked version, use the separate baked-food ratings and processing guidance. - Packaging and nutrient verification: Use oxygen-barrier packaging.
Use MUSHEEZ®-recommended overages and validate vitamin D and B12 retention through finished-product shelf-life testing at normal ambient temperature, rather than relying on an accelerated test.
Verify qualifying levels after processing and preparation and throughout shelf life for the HIGH IN VITAMINS D & B12 target or the selected alternative nutrient route.
The MUSHEEZ® take
The snack drawer has room for something a little less predictable.
Try a lightly sweet oat and seed bar, cut into small squares for an afternoon snack.