Scelta Mushrooms showcases innovation at FHA 2016

IT’S THE next best thing to fresh mushrooms, according to Scelta, pertaining to its mushrooms in Ecopouch^®.  The Dutch company will show trade visitors how a new technology allows it to offer mushroom preserves that stay close to the taste of mushrooms even without the aid of additives.

Typically preserving vegetable requires the addition of salt and acids to maintain color, flavor and pH. The process is energy-intensive, creates much waste, and the taste of the end product is far from fresh. Fresh mushrooms in particular cannot be stored for a long period of time and need to be cleaned and cut before use.

(Photo: Scelta Mushrooms)

In the procedure from Scelta, packed mushrooms are boiled in their own juice. No chemical additives – so-called E-numbers – and salt are added. The resulting mushrooms in Ecopouch® combine the best of fresh and preserved mushrooms: convenient, shelf stable mushrooms in pouch packaging with long shelf life ánd fresh taste and texture. Under the motto: Use the Juice, because the juice makes a 100% natural base for soups, sauces, stocks, etc. A sustainable solution with a significantly lower environmental impact than traditional preserves and in which the residual product is reduced to zero.

Scelta Mushrooms will be presenting this product at the Dutch pavilion in hall 9, booth 9B2-07 at FHA 2016, to be held from 12-15 April at the Singapore Expo.

The company processes mushrooms into a many products, from freshly frozen and preserved mushrooms with extended shelf life to healthier vegetable snacks and natural taste enhancers. These are added to pizzas, soups, sauces, ready meals and other products, and are available in international supermarkets in over 60 countries.

Scelta works on potential new developments with partners, on new taste sensations, sustainable solutions and healthy products.