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Scelta Mushrooms

Company-logo  COMPANY DETAILS
Scelta Mushrooms
Heymansstraat 35
Venlo
5927 NP
Netherlands

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  +31 77 324 1020


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  +31 77 3241029

ACTIVE CATEGORIES

flavor enhancers; flavors and aromas; miscellaneous and non-categorised products; nutraceutical and functional food ingredients; processed products; vegetable products - dry; vegetable products - wet


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At Scelta Mushrooms everything revolves around mushrooms. We process these into a wide range of products, from freshly frozen and preserved mushrooms with extended shelf life to healthier appetizers and natural taste enhancers. These find their way into pizzas, soups, sauces, ready meals and other products and are available in multiple international supermarkets. In over 67 countries worldwide, billions of our mushrooms are used for their exceptional quality whilst we are a supplier to all the leading brands in the food industry, food service and retail. In addition, we are constantly working on potential new developments with partners, on new taste sensations, sustainable solutions and healthy products, because “winnovation” is the foundation of our business.

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Scelta Taste Accelerator (STA) uses the natural power of umami to increase flavour and reduce sodium in processed foods. Umami, the fifth basic taste, gives food a full, longer lasting taste while working in a synergy with other basic tastes. Furthermore, Umami flavour compounds, which are naturally present in for example mushrooms (as glutamate and guanylate), have the ability to improve the palatability and increase perceived saltiness. It makes Scelta Mushrooms’ line of umami-rich extracts a powerful, natural alternative to MSG/I+G/AYE, but also sodium reduction tool. Sodium reductions of up to 50% have been achieved, without compromising taste and function and without the use of potassium.

The Scelta Taste Accelerator line is suitable for a wide range of applications. STA liquid and STA powder work extremely well in for example sauces, meats, stocks and gravies. The baking powder (STA for Bread) allows for significant sodium reduction while maintaining the function (rise, crumb structure and gluten matrix formation) and taste profile of salt in baked goods. Examples are bread, crackers, tortillas, pitas and bagels. STA for Topical Applications can be used in topical applications, such as potato chips.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

All-round ingredient solutions: DuPont to debut plant-based concepts at FiE 2019

02 Dec 2019 --- DuPont Nutrition & Biosciences has developed a plant-based solutions portfolio to help food producers meet the growing demand for healthier, more sustainable foods and beverages... Read More

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FOOD INGREDIENTS NEWS

Breaking plant-based barriers: Kerry outlines key challenges in “sophisticated” meat alternatives

13 Nov 2019 --- Ireland-headquartered Kerry Group has released the findings from a comprehensive study on the plant-based movement in the US, which identifies five significant barriers to... Read More

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FOOD INGREDIENTS NEWS

Weekly Roundup: Costa Coffee targets UK food waste, Tyson Fresh Meats breaks ground on future protein plant

01 Nov 2019 --- This week, in a bid to tackle food waste, Costa Coffee expanded its partnership with Too Good To Go, the world’s largest food waste fighting app, from nine to 100 stores in... Read More

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FOOD INGREDIENTS NEWS

Upcycling waste, 3D printing and patented AI tech: Start-ups of the EIT Food Accelerator Network revealed

21 Oct 2019 --- The European Institute of Innovation & Technology (EIT) Food has revealed the twelve finalists of its 2019 Food Accelerator Network (EIT FAN) program which aims to make Europe... Read More

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NUTRITION & HEALTH NEWS

“Limited only by imagination”: Umami applications aid salt reformulation naturally, says KHNI

26 Sep 2019 --- Umami could be key in salt reformulation and clean label efforts, as well as in creating more appealing senior nutrition diets. This is according to a white paper from Kerry Health... Read More




Video Interviews
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Ingredient innovation platforms through fermentation

At IFT 2019, MycoTechnology highlighted a novel organic food processing platform that transforms agricultural material into functional ingredients. The company’s flagship product, ClearTaste, is promoted as the world’s first organic bitter blocker, which helps companies reduce the sugar content of their products by blocking bitterness. Their second product, PureTaste, seeks to solve the question of how we will feed an exponentially growing population with a sustainable, functional and nutritional plant-based protein by fermenting plant proteins with mushrooms.

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Plant-based meat alternatives based on pea, chickpea and soy proteins

The Naturli Foods’ burgers and mince products are made from almonds, tomatoes and porcini mushrooms. According to the company, the products are not designed to taste like beef but rather have an underlying “meatiness” thanks to the umami flavor. Similar to the Beyond Burger and Impossible Burger, Naturli’s product bleeds with the help of beets, to give the burger a reddish color. The company presented their meat-free and vegan concepts at SIAL 2018, including a vegan spread, ice cream, beverages and plant-based meat alternatives.  

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Chinese Mushrooms Extracts Supporting Human Health

Since Johncan Mushroom was founded by Mr Yanqing Mao, the company have managed to build a solid network for delivering mushrooms products around the globe. The company call themselves a mushroom manufacturer with unique ethics. Johncan Mushrooms want to expand their business and educate consumers about the health benefits of many different types of mushroom extracts. Asen Kyushev discusses the vital roles that Chinese mushrooms extracts can play in supporting human health. 

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Innovative Mushroom Powder Adds Layers of Taste, Without the Texture

The Mushroom Garden are passionate about bringing mushrooms to your plate in an exciting and innovative way. Cynan Jones and his family grow mushrooms in Snowdonia, Wales. The mushrooms used in their products are blitzed, filtered and made into a very concentrated powder that can be added to sauces, rice and pasta dishes which adds rich layers of taste. 

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An Award Winning Sodium Reduction Technology

Scelta Mushrooms was announced as the overall winner of the Food Ingredients Europe 2015 innovation award, for a truly innovative technology: Scelta Taste Accelerator (STA). The ingredient solution from the Dutch company uses the natural power of umami to increase flavor, as an alternative to MSG/I+G/AYE, and reduces sodium up to 50% in processed foods: “without compromising taste and function.”




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

VIEW FROM THE TOP: Olivier Rigaud, CEO, Naturex

02 Jan 2018 --- Naturex is firming up its presence in the natural nutrition market with the acquisition of Swedish Oat Fiber (SOF), a specialized manufacturer of oat dietary fibers, oils and proteins. In September 2017, Naturex signed a global distribution agreement via its Open Innovation program (Ingenium) with Colorado-based start-up, MycoTechnology, for their PureTaste, shiitake mushroom plant protein created by patent-pending fungi fermentation technology.

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THE WORLD OF FOOD INGREDIENTS

Savoring Innovation: Ready Meal Trends

26 Apr 2017 --- Key suppliers offer their thoughts on trends to watch in ready meals. Which consumer trends are driving development in the savory/ready meals sector?




Ingredient Focus
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12 Nov 2019 | Scelta Mushrooms

Vegan and Plant-Based Food Enriched with Vitamin D

Plant-based food and supplement launches tracked with vitamin D have risen by 38 percent (Global, 2014 to 2018). Globally, within the plant-based space, the bone-building vitamin is most... Read More




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