Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced.

We tested the hypothesis that because of their flavor-enhancing properties, mushrooms could be used as a healthy substitute for meat and a mitigating agent for sodium (salt) reduction without reduction in sensory appeal among consumers. In a fully-randomized design for each product, 147 consumers evaluated blind two carne asada and six taco blend recipes in which beef had been partially substituted with mushrooms and/or salt had been reduced by 25%, for overall liking, liking of appearance, flavor, texture and mouth feel on the 9-point hedonic scale, and adequacy of level of saltiness, spiciness and moistness on 5-point just-about-right (JAR) scales. Overall consumer acceptance of the carne asada, and liking for its appearance, flavor and texture/mouth feel decreased significantly when half the steak was substituted with mushrooms.

Mushrooms-Biologically Distinct and Nutritionally Unique: Exploring a "Third Food Kingdom".

Mushrooms are fungi, biologically distinct from plant- and animal-derived foods (fruits, vegetables, grains, dairy, protein [meat, fish, poultry, legumes, nuts, and seeds]) that comprise the US Department of Agriculture food patterns operationalized by consumer-focused messages. Although mushrooms provide nutrients found in these food groups, they also have a unique nutrient profile. Classified into food grouping systems by their use as a vegetable, mushrooms' increasing use in main entrées in plant-based diets is growing, supporting consumers' efforts to follow dietary guidance recommendations.

Mushrooms and Health Summit proceedings.

The Mushroom Council convened the Mushrooms and Health Summit in Washington, DC, on 9-10 September 2013. The proceedings are synthesized in this article. Although mushrooms have long been regarded as health-promoting foods, research specific to their role in a healthful diet and in health promotion has advanced in the past decade.