Speciality Food Magazine -November/December 2025

26 TRENDWATCH Sponsored by WHY ARE MUSHROOMS HOT RIGHT NOW? Traditionally often overlooked, mushrooms are ticking a lot of boxes – healthy, delicious, hugely versatile and with a natural affinity for wellness-led products. WHAT’S ON THE MARKET? Unless your head has been firmly stuck in the sand throughout 2025, youwill have seen a plethora of mushroom-led products across bricks andmortar and online shelves –with flavour-packed driedmushrooms from the likes of Foresta sharing space with functional lion’smane- infused drinks such asMUUSH, and coffee/cacao andmushroomblends purported to give you a long-term spring in your step. Bianca Boxley of Norfolk Mushroomery explains, “Mushrooms offer a unique intersection of culinary luxury and functional nutrition. They are flavour packed, nutrient rich, potentially therapeutic and incredibly versatile. They’re one of the few foods that satisfy both gourmet tastebuds and health-consciousminds.” Fan Yang, who launched Other Foods as a result of her unending love of mushrooms, has found that while her crunchy seasonedmushroom snacks were created for fun and flavour, themajority of her customers are seeing themas satisfying – and nutrient-packed – alternatives to conventional potato crisps. THERE DO SEEM TO BE MORE MUSHROOM VARIETIES IN VEG DISPLAYS NOW, TOO... Yes indeed –we’re far from the days of a simple choice between button or chestnut mushrooms. Shiitake, chanterelle and portobello mushrooms are all over menus and easily accessible for culinary experimentation at home, while enoki, oyster andmorels are adding a touch of natural luxury to the proceedings. “People are taking a lot more interest in the growing of mushrooms here in the UK and some of them are looking to cultivatemushrooms fromwild varieties,” explainsWill Thorogood, director of Mushroom Man, based in NewCovent Garden Market. “The equipment and knowledge have certainlymade growing on a smaller scalemuch easier and this has led to growers beginning to trial many new and interesting varieties of mushrooms.” WHAT DO THEY BRING TO THE TABLE? “Mushrooms have an umami richness as they are naturally high in glutamates which give that savoury flavour that adds depth to any dish; certain varieties like shiitake, porcini andmorels are among the prized for their intense flavour,” says Bianca. Hugely versatile, they can be cooked in amyriad of ways to bring out their prized flavour and nutrients. “I believe [their increased po pularity] has a lot to do with am ove to peoplemoving to a m ore vegetarian or vegan diet, ei ther full or part time,” says Will. “Mushrooms are great alternative in a dish to replace some of the flavour, umami and the ‘meaty’ texture that you can lose without meat or fish.” TELL ME MORE ABOUT THEIR NUTRIENT PROFILE... “They are virtually fat free and low in calories,” explains Bianca. “They are rich in vitamins andminerals and are an excellent source of B vitamins, selenium (a powerful antioxidant), copper (which supports heart and nervous systemhealth), and potassium (which helps regulate blood pressure).” So far, so virtuous. “They also contain compounds known as beta-glucans that help the “THE UK MUSHROOMS MARKET IS PROJECTED TO WITNESS MIXED GROWTH RATE PATTERNS DURING 2025 TO 2029. THE GROWTH RATE BEGINS AT 2.55% IN 2025, CLIMBS TO A HIGH OF 3.45% IN 2028, AND MODERATES TO 2.74% BY 2029” immune system. Gut and digestive health is another benefit as they are a great source of prebiotic fibre which feeds beneficial gut bacteria while helping digestion andmaintaining a balancedmicrobiome. Mushrooms exposed to UV light produce vitamin D2making themone of the fewplant- based sources of vitamin D – crucial for bone health.” WHY SO POPULAR IN WELLNESS CIRCLES? “Adaptogenicmushrooms such as reishi, cordyceps and lionsMane are increasingly used inwellness circles to support stressmanagement, endurance andmood,” says Bianca. “Lionsmane is becoming a popular mushroomand is being studied for its potential neuroprotective effects in supporting cognitive function and memory.” While stockingmushroom-packed supplementsmight be a little out of your comfort zone, do check out blends from the likes of Sixways which provide superfood-packed alternatives to your usual cup of coffee or hot chocolate. HOWCAN READERS CATER TO THIS DEMAND? “Look at expanding your range of freshmushrooms to includemore of the exotic types of mushrooms such as king oyster, shimeji, enoki, lionsmane and cordyceps, and also wild when in season,” advisesWill. “We are fortunate in the UKwith such great wildmushrooms growing here, especially in Scotland through late summer and into autumn. The advantage of wildmushrooms is the European season for many types runs from late summer through to the spring. It’s a great seasonal product that is available at a time of the year when there isn’t an abundance of exciting UK produce to get excited about!” MUSHROOMMANIA Rich in flavour as well as nutrients, mushrooms are having their moment They’re one of the few foods that satisfy both gourmet tastebuds and health- conscious minds The Life & Soul of the Pantry ORDER AT TRADE.TRACKLEMENTS.CO.UKOR CALL:01666 827044