Edible mushrooms and healthy snacks: business opportunities for Peru

(Agraria.pe) The growing demand for functional and sustainable foods has placed edible mushrooms at the center of food innovation. “Their nutritional profile and technological versatility position them as key ingredients in the creation of healthy snacks,” notes food analyst Jorge Niño de Guzmán. The specialist highlights that among the nutritional and technological benefits of mushroom production are that they are rich in protein, fiber, antioxidants, and vitamins. Furthermore, they are low in calories and fat, ideal for balanced diets. They also have anti-inflammatory properties and are beneficial for the immune system. They also provide an umami flavor, improving the sensory profile of the products. “Recent research has developed prototypes of healthy snacks from enoki mushrooms, using processes such as drying, baking, and extrusion. These products have shown high sensory acceptance and maintain their functional properties,” he added. Peru's Potential Jorge Niño de Guzmán ...