Ingredients Categories
Finished Products
Finished Food Categories
- Bakery
- Beverages / Juices
- Cereal and grain products
- Confectionery
- Cooking Fats & Oils
- Dairy
- Egg products
- Fruits & Vegetables
- Infant & Baby food
- Meat, Poultry & Fish
- Nuts & Seeds products
- Other Finished Food Categories
- Pet Food
- Plant-based foods
- Prepared foods
- Sauces & Seasonings
- Sweet & Savoury Spreads
Health & Wellness Areas
Delivery Formats
Operations & Services
- 3D printing
- Analysis/ Testing
- Auditing & certifications
- Blending & mixing
- Bottling
- Certification
- Clinical Trials
- Co-packing
- Coating
- Consulting
- Contract manufacturing
- Drying
- Electrospinning
- Encapsulating
- Enzymatic processing
- Extracting
- Extrusion
- Fat structuring
- Fermentation
- Filling
- Flavour development
- Freeze Drying
- Granulating/ grinding/ milling / mixing
- High pressure processing
- Labelling
- Other Operations & Services
- Packaging
- Packet filling
- Pasturising
- Quality assurance
- Saccharification
- Sheer cell processing
- Spray drying
- Sterilisation
- Storage & Logistics
- Tabletting
- Toasting / roasting
- Ultra-high temperature processing
13 Apr 2026
Whitepaper
Functional Mushroom Extracts for European Food & Beverages
For EU-aligned markets, procurement and R&D teams: Sensory analysis, formulation risk controls, and procurement-ready data.
A free Europe-focused report on functional mushroom extracts as food ingredients, including drink powders, RTDs, hot drinks, savoury bases, and bars. The work is framed for EU-aligned markets and includes:
- Novel Food Catalogue pathway clarity, with screenshots included as a transparency aid (not a legal opinion).
- Independent, trained-panel sensory evaluation conducted with TFTAK (Tallinn).
- Formulation-relevant functional performance testing, including WHC, OHC, and WSI.
- Process sensitivity guidance.
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Whitepaper
PDF 9.7 MB
