Oyster Mushroom
Lab-grown gourmet oyster mushroom, hand-sorted and size-graded. Available fresh for food service and dried for extraction, with a clean, meaty texture and consistent cap size.
Forms, grades & standardization.
Fresh caps for food service, cold-chain dispatched, and low-temperature-dried material for beta-glucan extraction.
| Grade | Standardization spec | Appearance |
|---|---|---|
| Fresh · Grade A | Hand-sorted, consistent cap size | Fresh grey-white clustered caps |
| Dried | Low-temperature dried; moisture < 10% | Dried, size-graded pieces |
Active compounds.
What drives the effect.
Beta-glucan cell-wall fibres are recognised by immune-cell receptors — the reason oyster mushroom is studied beyond nutrition.
Ergothioneine, an antioxidant amino-acid concentrated in mushrooms, supports the functional positioning.
A meaty, plant-forward texture that holds up in dry roasts and food-service menus.
B2B applications.
Fresh caps for food service; a meaty, plant-forward protein base.
Dried material milled for beta-glucan extraction and supplements.
Mushroom extracts positioned for antioxidant and barrier-support actives.
Culinary ingredient — cook thoroughly before consumption. Reported functional benefits are informational and not evaluated as medical claims.
