As winter fast approaches, consumers begin to adorn themselves with warm jackets and rejoice in the cheer of the festive period. However, a powerful sense of dread can often creep into the minds of many during this time as a torrent of coughing and spluttering commuters threaten to ruin their fun. However, there may be a hope for these would-be revellers as many nutraceuticals have shown significant promise in terms of supporting immune health, even during the dreaded flu season.

Currently, there is a huge range of functional ingredients that has been proven to promote immune health, including biotics, botanicals and vitamins. However, there’s one group of nutraceuticals that has been growing in popularity in this area in recent years, and that’s mushrooms.

Although mushrooms have been used for centuries in natural medicine, scientists have recently discovered their potential to support gut health, cognition and concentration. Further research has also highlighted the potential of functional mushrooms to boost immune health, whether that be through dietary intake or via supplements. To find out more about potential of fungal species in the immune health space, Annabel Kartal-Allen spoke to Bill Chioffi, Chief Operating Officer at Nammex.

Source: NBR Magazine

A TEESSIDER is Britain’s new karting king – less than three years after taking up the sport.

Middlesbrough’s Hassan Zafar was crowned British Indoor Karting Champion, beating over 5,000 competitors to the title.

The achievement is even more remarkable given Hassan’s first time behind the wheel came at the end of 2021 when he visited the TeamSport track in Stockton.

Now the 21-year-old has found himself in pole position for further glory after securing a tasty sponsorship deal with a firm determined to help make the sport a bit greener.

“I visited TeamSport’s indoor track in Portrak Lane for a bit of fun and never in my wildest dreams did I think that three years later I’d be British champion,” said Hassan, from Normanby. “A few months after my visit I realised that I was actually pretty good. TeamSport had a membership session where I could race against better drivers, and competing against them really brought the best out of me. “Everything has since just snowballed to the point where I was competing at an incredibly high level – and winning. “I’m absolutely over the moon, it was a genuinely amazing feeling when I realised I’d won it and the buzz I get from karting is out of this world.” And despite karting’s gas-guzzling reputation, Hassan has secured a major sponsorship with a company determined to tackle global warming.

Plant-based manufacturer Myco is the brains behind a pioneering protein called Hooba. The oyster mushroom-based protein is crafted using one of the most sustainable production methods in the food industry – leading to their quarter pounder being dubbed ‘Britain’s Greenest Burger’. For Hassan, who often eats a vegan-friendly diet, the North Yorkshire food firm is helping to fuel his rise in the rankings – while the firm’s CEO, David Wood, is keen to help develop the sport. “Karting, and motor racing in general, has never had a great reputation for sustainability but that’s definitely starting to change,” added David. “At TeamSport, where Hassan learned his craft, the business has really pushed the environmental envelope by converting some of their tracks to cater for electric vehicles and that’s the sort of innovative approach that has attracted us to get involved in karting. “At Myco, our approach is also driven by innovation – our production site is the most unique in the UK and we are focused on working with the meat industry, not against it – to find sustainable solutions to lowering meat consumption and tackling the climate crisis. “That’s why we are so thrilled to support Hassan.”

For more information on Myco and Hooba, please visit their website.

Source: Myco

For almost 45 years I have been involved in the mushroom industry, first and always as a student of mushroom science and then as a commercial mushroom grower.

I worked 12 years growing mushrooms at the largest mushroom company in Canada with a tray farm, 3 shelf farms and a Dutch-style bulk tunnel farm. As Director of Growing, I provided technical assistance and training to the growers at all 5 farms.

For the past 34 years I have worked at Penn State as the director of the mushroom extension program for the North American commercial mushroom industry. My previous commercial growing experience provides practical insight into the development and organization of my educational programs that address the changing needs of the industry.

My research program involves all aspects of mushroom growing from composting, compost nutrition for the mushroom, disease management (IPM), and cultural factors affecting mushroom yield, size, and quality. I have developed and conducted several customized grower educational programs for mushroom farms and suppliers.

We are currently looking for a dedicated Sales Manager to support the sales of our services and microorganism products.

Please read the vacancy here.

For the distribution of our nematode products in the home and garden sector, e-nema is now looking for a dedicated Sales Manager.

Please read the vacancy here.

October 14, 2024

Langeais, FR – Sylvan, a leading manufacturer of fungal biotechnology solutions, today announces the acquisition of French agaricus mushroom spawn producer EuroMycel from Bonduelle (BON.PA). The acquisition strengthens Sylvan’s position in the edible fungi market, expanding its capacity and capabilities in spawn production in Europe. Pending final legal approvals, the transaction is expected to close by the end of 2024.

Enhancing capabilities and expanding capacity

The acquisition of EuroMycel allows Sylvan to tap into additional production capacity which it requires as part of the rollout of their Strategy 2028, which will see an increased focus on the commercialisation of patented new strains and fungal solutions. EuroMycel, known for its high quality agaricus strains and expertise in grain-based spawn production, will enhance Sylvan’s ability to serve the rapidly growing demand for its products in the European market and beyond.

“We are excited to welcome Frédéric and the EuroMycel team to the Sylvan organisation. The company has built an excellent reputation as a supplier of reliable high-performance spawn, and they will continue to operate independently under the existing leadership team. We cannot wait to start the process of sharing scientific knowledge and expertise across the businesses.” said Iwan Brandsma, Sylvan Europe CEO and Group Chief Growth Officer. “This acquisition is a significant step forward in the delivery of our Strategy 2028 ambitions.”

Read the full press release here.

What a great initiative in the US!
We would love to hear from other countries building this concept as well. Please send us an e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Let's eat more mushrooms ? and spread the good news and initiatives.

After the last water during the incubation in the casing soil, the grower wants the mycelium to grow onto the surface. To ensure a good recovery of the mycelium in this period the right settings for the room climate are essential.

An RH at a minimum of 95%. A very slow air speed, if possible zero and an adequate room temperature. That room temperature should be as close to the optimum for vegetative growth as possible. That optimum temperature is 25° C to 26° C.
This means often a room temperature of around 21° as a minimum. Then the mycelium has the right conditions to grow onto the surface.

The next question is: how high do I let it grow ?
Higher means better control of the number of primordia, so no surprises about the number of mushrooms growing out. Higher also means easier picking so a higher pick rate. Another positive experience is that clustering is easier avoided.

But the big dis-advantage of having the mycelium higher on the surface is that the climate conditions have to be perfect. The influence of the climate onto the mycelium and the primordia is bigger. So one moment of for instance too low RH means that you will lose primordia. Deeper mycelium is also easier to stagger the mushrooms so that is an advantage too. Another point is the fact if the grower can stop the mycelium when it grows too high. Overlay as that is called makes the outgrow of primordia more difficult. They come from underneath the blanket of mycelium.

So what determines the choice?
Both ways have their pro’s and con’s.
But for me the crucial point to choose a way is the technical capacity of the farm and the experience of the grower. If you are able to stop the mycelium at all times, still create the stagger and have perfect control of the environmental conditions, grow white.
If you are not sure of all this, grow deeper into the surface of the casing soil. So grow blacker.
Generally blacker is safer.