The Blend keeps mushrooms in spotlight this spring

This spring, researchers have shown that seniors who eat more mushrooms significantly reduce the risk of cognitive decline.

While the U.S. mushroom industry didn’t fund the study, mushroom marketers have the perfect way for people to add them to their diet: the blend.

“When it comes to balancing mushrooms’ delicious taste with health benefits, our primary focus is on encouraging chefs, K-12 and universities, retailers and home cooks to adopt The Blend,” said Eric Davis on behalf of The Mushroom Council.

The Blend, for those who need a refresher, is the blending of finely chopped mushrooms with meat (beef, chicken, pork, lamb) for burgers and other dishes.

Davis said in addition to all the media attention around the cognitive decline study, mushrooms have gotten other attention this year.

He said the New York Times named the mushroom this year’s “it” vegetable; the Washington Post reports The Blend as a top 2019 wellness trend; and Pinterest reported users over the last year searched for mushroom-centric recipes more than any other food.

Davis said the mushroom council believes enthusiasm for The Blend continues for three reasons:

-Health – “Mushrooms are a nutritional powerhouse. Chockful of vitamin D, B vitamins and other nutrients, The Blend is a great way to add health to burgers while dialing back on sodium and fat content.”
-Sustainability – “As one of the most sustainably produced foods in the United States, mushrooms require little resources to produce. Producing a pound of mushrooms requires only 1.8 gallons of water and 1.0 kilowatt hours of energy, while generating only .7 pounds of CO2 equivalent emissions. And mushrooms don’t need a lot of land to grow. Up to 1 million pounds of mushrooms can be produced on just one acre of land.”
-Flavor – “The Blend adds an irresistible flavor to burgers thanks to their strong punch of umami.”

Greg Johnson is Director of Media Development for Blue Book Services