A lot of studies and reports are writing about the beneficial facts of mushrooms and we like to see the increasing attention on our beloved mushroom. A lot of innovations are seen where companies are using fungi to achieve a sustainable future, for example in the clothing, construction, furniture and health industry. The recent Pandemic has even accelerated the importance of healthy food and a future without plastic. This article writes about the future of mushrooms and the impact on immunity for people and the planet.

This report reveals the top 5 ways mushrooms will play a role in protecting our immunity in 2026:

• Human and immunity: from the ancient use of mushrooms as medicines to immune-boosting everyday mushrooms converting light into vitamin D, an essential factor in our immune health.
• Food for immunity: how we will be ingesting mushroom’s vital nutrients, from supplements and burgers to drinks. Low in calories, high in nutritional value and considered to be brain boosters.
• Vitamin D: how vitamin D enhances our adaptive immunity and function, and a three-year study currently underway to explore the health benefits of Vitamin D in mushrooms.
• Planetary partners: vertically farmed in forgotten urban spaces, to plastic munching, how mushrooms are leading the smart farming revolution, secretly saving the health of our planet.
• Furniture to Martian mycelium: how mushrooms are being used to make furniture, coffins and to create habitats on lunar missions; mycelium - the compostable material that knows no bounds.

Please read the full article here.
Source: Weekly News

It shouldn’t be a surprise that humble mushrooms, fungi that feed on decaying matter, are such a popular ingredient throughout many of the world’s cuisines. After all, mold and yeast, two basic fungi, are responsible for turning milk into blue cheese, wheat into bread and, of course, grape juice into wine. Mushrooms can have a similar transformative effect on food, lending a deep savory character to all sorts of dishes. This intangible quality is often called “meaty,” but mushrooms have several distinct flavor components that make them a natural partner for wine.

Earthy

Few foods are as earthy as mushrooms, which often taste like the soil in which they grow. If this quality appeals to you, pick a wine that will tease it out, rather than overwhelm it. Red Burgundy from the Côte de Nuits is a great earthy expression of Pinot Noir with mushroom-like undertones.

Peppery

Many mushrooms, especially when raw, have a subtle peppery, throat-tickling quality akin to that of radishes. Tannins can accentuate this sensation in an unpleasant way, so try a rich white wine to smooth it out. As it ages, Rioja Blanco develops nutty, caramelized aromas and an almost creamy texture that match beautifully with mushrooms.

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Source: Wine Enthusiast, by Nils Bernstein

Imagine being able to sustainably produce a nutritious and delicious food product that is not constrained by specific environmental conditions required to support a predominately plant-based agricultural industry.

Kennesaw State University researcher Christopher Cornelison is exploring the possibilities of improving the food supply chain by leveraging innovative technology to expand the opportunities for mushroom production in Georgia.

“We must be able to develop sustainable methods for producing readily preserved and nutritious foods without regional climactic limitations,” said Cornelison, an assistant professor of microbiology in the College of Science and Mathematics and director of the BioInnovation Laboratory at KSU. “Mushrooms are an ideal crop as they only rely on three environmental factors that can be regulated to optimize growth yield—humidity, temperature and carbon dioxide concentrations.”
Although sales of these spore-bearing fruiting bodies of fungi accounted for more than $3.1 billion in U.S. economic impact according to a 2019 American Mushroom Institute report, they are still underutilized.

Cornelison said more than half of the nation’s mushroom production is associated with a single county in Pennsylvania. The substrate used in this production, primarily mulch, is transported from the Midwest to meet the demand.

That is why Cornelison is now focused on determining the feasibility of growing culinary and commodity mushrooms in Georgia via low-cost and efficient production systems housed in modified shipping containers with embedded environmental control systems.

With a new $25,000 award from the venture development program of the Georgia Research Alliance (GRA), Cornelison’s goal is to study the potential commercialization of growing these mushrooms on media or substrates of regional agricultural wastes such as peanut shells, corn chaff or spent brewing grains.

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