Mushrooms
With mushrooms nearing the end of a year-long reign as the 2022 “Ingredient of the Year,” as forecasted by The New York Times, the Mushroom Council explored how consumers have used the vegetable this year.
The recalled mushrooms were distributed nationwide in produce wholesale companies.
The category has grown as consumers “continue to focus on eating healthy organic produce and venturing out into new mushroom varieties as well,” says Sean Steller, director of business development.
The 5-year-old “urban mushroom farmer” delivers fresh mushrooms to about 400 supermarkets and restaurants, and also works with a number of locations to help them raise their own organic specialty varieties on site.
Mushrooms remain a Top 10 seller in fresh vegetables and are an important contributor to the success of the produce department, says Anne-Marie Roerink, principal and founder of 210 Analytics.
The focus is on organic mushrooms at Phillips Mushroom Farms, Kennett Square, Pa., says Sean Steller, director of business development.
More than two years after the introduction of COVID-19 to America, consumers remain eager to eat foods that help their bodies avoid sickness from that virus and others.
Temple, Pa.-based Giorgio Fresh Co. has added a new flavor — Garlic Parmesan — to its line of stuffed mushrooms, said Bryan Shelton, vice president of sales and marketing.
The council’s initiative has been educating consumers since 2020 about mushrooms’ role in supporting a healthy immune system.
Media outlets, culinary influencers and even retailers nationwide in recent weeks have named fresh mushrooms a 2023 food to watch.
With mushroom- and veggie-laden offerings, pizza lovers can have it both ways on National Pizza Day, Feb. 9, 2023..
Watsonville, Calif.-based Monterey Mushrooms is launching its Sizzling Sautés new product line this summer.
The Pennsylvania-based mushroom grower updated its website to include nutrition, varieties grown and also sections for retailers, distributors and foodservice customers.
The Mushroom Council’s April promotion for Earth Month features award-winning, seen-on-TV chefs livestreaming on Kittch.com. The 2022 event reached consumers more than 4 million times.
An industry veteran and a former professional baseball player have taken roles at the Avondale, Penn.-based, family-owned and -operated mushroom farm.
Monterey Mushroom plans to highlight its Let’s Blend products at the Produce Marketing Association’s Fresh Summit in Orlando by serving meatballs on the expo floor each day.
Touting a new mushroom-based meatless product, Avondale, Pa.-based To-Jo Mushrooms, Inc. has launched the Pulled Port product line.
Hundreds of mushroom industry growers, business leaders and researchers will gather in Orlando, Fla., Feb. 14-16 for the 25th North American Mushroom Conference.
Monterey Mushrooms, Watsonville, Calif., will showcase its Let’s Blend line of finely diced mushrooms at the Southeast Produce Council’s 2019 Southern Exposure expo.
Mushrooms are squeezing their way into 2019 food trends predictions.
Side Delights value-added potato products are promoting mushrooms with A Week’s Worth of Yum, highlighting them in recipes.
A fog envelops visitors who step into one of the 30-plus growing rooms for exotics at Phillips Mushroom Farms in Kennett Square, Pa.
Fresh mushroom grower-shipper Giorgio Fresh Co. is acquiring Country Fresh Mushroom’s packing and distribution/sales operations, through subsidiary Giorgio.
The U.S. Department of Agriculture has appointed three members to the Mushroom Council.
Pushing trade goals and hearing about labor woes from mushroom growers, Agriculture Secretary Sonny Perdue came to Kennett Square, Pa., and participated in an industry discussion on May 30.
The Blend — mixing chopped mushrooms and ground meat — has established a foothold in foodservice outlets. Now, marketers say, it is helping make their jobs easier in retail produce departments.
Catch up on the latest updates from companies and associations involved in the fresh mushroom sector.
While production of mushrooms in the U.S. was slightly down in 2017-18, sales hit an all-time high, at $1.23 billion, buoyed by per-pound increases for fresh and processed, agaricus and specialty mushrooms.
I don’t like mushrooms, but I keep trying to buddy up with them because they’re so popular.
The James Beard Foundation is bringing back the Blended Burger Project for the fifth year, promoting diced mushrooms as an add-in to ground meat/protein patties.