Nammex, a global supplier of certified organic functional mushroom extracts, has issued a full sensory panel report intended to help product formulators create high-quality functional mushroom beverages. As the functional food, beverage, and nutraceutical markets grow rapidly, sensory performance is acknowledged as an important partner in product adoption and success. Nammex's report supply another valuable area of peer-reviewed background and evidence base to support R&D teams, formulators and brand managers to increase product appeal and shorten time-to-market with innovative beverage product development solutions. [1]
Nammex Releases Sensory Panel Report to Enhance Mushroom Beverage Formulation
Nammex, a global supplier of certified organic functional mushroom extracts, has issued a full sensory panel report intended to help product formulators create high-quality functional mushroom beverages. As the functional food, beverage, and nutraceutical markets grow rapidly, sensory performance is acknowledged as an important partner in product adoption and success. Nammex’s report supply another valuable area of peer-reviewed background and evidence base to support R&D teams, formulators and brand managers to increase product appeal and shorten time-to-market with innovative beverage product development solutions. [1]
Purpose and Importance of the Sensory Panel Report
The report called Elevating Sensory Expectations: A Technical Panel Review of Nammex Organic Mushroom Extracts has been developed as a tactical resource for companies wanting to take advantage of increasing consumer interest in functional mushroom beverages. It provides beverage innovators with synthesized beverage sensory research data on a range of Nammex’s organic mushroom extracts, guiding the development of balanced, appealing, and commercially viable products.
In Skye Chilton, CEO of Nammex’s words:
“Beverage companies and tapping into the huge growth in functional drinks built around those benefits of functional mushrooms, so the point of this report is to help them be quicker to market with great products.”
The report is available free for formulators who are interested and who want to leverage sensory profiles and recommendations described in the report.
Sensory Analysis Methodology
To ensure scientific rigor and relevance, Nammex partnered with an expert sensory panel organized by the Natural Sciences and Engineering Research Council of Canada (NSERC) with the British Columbia Beverage Technology Access Center (BCBTAC), a hub for innovation in health-conscious product development related to food and beverages.
The panel consisted of experts in cooking, sensory evaluation at the level of sommelier, and fermented sciences to evaluate the product characteristics most important to product formulation success and testing the mushroom extracts for flavor and functional suitability, so that the product could be rated for consumer acceptability and functional beverage formulation and innovation. [2]
Panel Evaluation Criteria
Panelists evaluated 16 different mushroom extract samples on a variety of sensory attributes, including,
- Appearance
- Aroma
- Bitterness
- Astringency
- Acidity
- Flavor
- Overall Hedonic Score (1 to 10)
- Qualitative Notes for culinary or formulation application
Sample Preparation Standards
All samples prepared to ensure consistency of evaluation followed strict standardized procedures. Each extract (5 grams) was steeped in 250 mL of freshly boiled water for 10 minutes. Then all extracts were filter through 1.8 µm glass-fiber filters to produce clarified samples for sensory analysis. There were three formats of extracts throughput the testing phase:
- 1:1 Extraction Ratio
- 8:1 Extraction Ratio
- Dual Extraction Formats
These preparation methods reflect real-life usage in both home and industrial settings, ensuring sensory findings are practical for nutritional product development. [3]
Key Findings for Product Formulators
After careful examination by the panel, there were many noteworthy points to aid formulators choose mushroom extracts, and edible mushrooms extracts, based on sensory properties that perform to intended product concept.
Finding Category | Details |
Flavor Density | For cooked savory applications, both the Maitake and Cordyceps 8:1 extract exhibited very high flavor density compared to other extracts. |
Bitterness Levels | Lion’s Mane and Reishi extracts showed varied amounts of bitterness by extraction method that could affect palatability vs. bioactivity choices. |
Clarity & Solubility | Liwer ratio 1:1 extract produced clearer filtrate which are preferred for RTD applications but were limiting at cold water solubility, 8:1 extract produced more flavor complexity but occasionally caused haze. |
Flavor Density and Culinary Implications
Higher concentration extracts such as Maitake and Cordyceps at 8:1, had deeper Flavors profiles and were able to stand out in savory blends, or applications where more flavors would be preferred. These extracts would also appeal to consumers who may want a functional beverage formulation and innovation with light sensory character and mouthfeel and would be suitable for flavored products. [4]
Bitterness Considerations
To develop products with mushroom extracts, a formulation consideration will need to be given for bitterness, which can depend on species or extraction process of mushrooms. Lion’s Mane or Reishi extracts had high changes in bitterness ratings. This change allows formulators the opportunity to prioritize either bioactivity or consumer preference for palatability of brand positioning.
Extract Clarity and Suitability for Ready-to-Drink Formats
Sensory clarity is an important consideration or acceptance, especially in ready to drink beverages, because sensory impact can improve perceived freshness and quality. The findings indicated that the lower ratio extracts (1:1) generally produced a clearer brew, while higher ratio extracts had flavors in brews but at times it produced hazy or less clarity. The visual quality should allow formulators to clarify some trade-off for both digesting and selecting formulations for final product against these attributes during beverage product development. [5]
Conclusion
An increase in demand for functional mushroom ingredients has made sensory quality essential to product success. Nammex’s sensory report provides food formulators with critical insights on how to improve functional mushroom extracts taste, aroma, and overall sensory appeal. By applying expertise in beverage sensory research, and by providing practical formulation insights, the sensory report will allow brands to increase innovation and develop high-quality products which meet consumer preferences.
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