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Product Ideas / Shiitake spaghetti & Shiitake umami sauce

Shiitake spaghetti & Shiitake umami sauce

Shiitake spaghetti with vitamin A from moringa leaf, paired with a Shiitake umami sauce with vitamin E from moringa leaf.

Potential authorised EU nutrient claims

Shiitake spaghetti:
Vitamin A contributes to the maintenance of normal vision.

Shiitake umami sauce:
Vitamin E contributes to the protection of cells from oxidative stress.

Discuss this ideaDevelopment considerations
MUSHEEZ® IDEAIllustrative Shiitake spaghetti and Shiitake umami sauce concept with a windowed spaghetti carton, sauce jar and photographer reviewing prints, using MUSHEEZ® mushroom and BIOVIT™ ingredients.

Shiitake spaghetti & Shiitake umami sauce ingredient options

Shiitake spaghetti

MUSHEEZ® FUNCTIONAL MUSHROOM INGREDIENT

Shiitake 1:1 extract powder ↗ (opens new tab)

Complementary BIOVIT™ ingredient

BIOVIT™ Vitamin A from moringa leaf

Alternatives that could also work well are vitamins C, D2, D3, E, B6, B12 and K2; biotin and folate; calcium, iron, zinc, selenium, iodine, magnesium and chromium; and the Viitake™ and Triple B blends.

Shiitake umami sauce

MUSHEEZ® FUNCTIONAL MUSHROOM INGREDIENT

SOLVIQA™ Shiitake liquid ingredient system

Complementary BIOVIT™ ingredient

BIOVIT™ Vitamin E from moringa leaf

Alternatives that could also work well are vitamin A, biotin, vitamin K2, iron, zinc, selenium, iodine and chromium.
These alternatives are suitable candidates across prompt-serving, chilled and ambient sauce categories.
Other combinations are possible, but have additional formulation or processing constraints.
Ingredients supplied separately.

Formulation considerations

  • Spaghetti development: MUSHEEZ® recommends adding the nutrients with the flour before kneading and checking even distribution.
    Assess the effects of the Shiitake 1:1 extract powder on dough handling, flavour and finished texture.
  • Spaghetti retention and alternatives: Assess drying, dry storage and boiling separately when checking retained vitamin A and qualifying levels for its claim.
    Water-soluble vitamin and iodine alternatives may enter the cooking water.
    For a magnesium alternative, check colour and texture.
  • Sauce development: Agree whether the sauce is intended for prompt serving, chilled storage or ambient storage before setting the process.
    For prompt-serving and chilled routes, add nutrients late in cooking where the process allows.
    Check the liquid ingredient system’s effect on sauce flavour, consistency and solids balance.
  • Sauce preservation and nutrient content: Validate the actual heat process, packaging and storage route, including even distribution, retained vitamin E and qualifying levels for its claim.
    Use MUSHEEZ®-recommended overages and verify retained nutrients through the intended shelf life.
    If iron is selected as an alternative, check oxidation and darkening.

Conditions for using these claims

The MUSHEEZ® take

Develop the spaghetti and sauce as a coordinated range, or focus on either product.