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Milky Agarics: The Clean-Label Key to Umami, Kokumi, and Sodium Reduction

Our pure mushroom concentrates deliver Umami and Kokumi (flavor depth) naturally, providing a clean-label alternative to MSG and complex flavor enhancers, ideal for reducing sodium in ready meals and sauces.

The savory market, valued at $8.8 billion in 2025, is shifting dramatically toward natural flavor tools that enhance and solve formulation challenges. Milky Agarics (extracts from the Agaricus family, like button/cremini) are proven effective as an umami enhancer due to their natural glutamate and 5'-nucleotide content.

Crucially, these mushroom-based accelerators can be used at low dosages (e.g., 0.15% to 0.30%) to provide a 'salt substitute' effect, enabling up to a 50% sodium content reduction in savory products like sauces, soups, and ready meals. By utilizing the synergistic effect of mushroom compounds, we deliver a powerful, natural flavor enhancer that supports clean-label positioning and appeals to health-conscious consumers.

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