Functional Mushrooms
We all know edible, poisonous, or even psychoactive mushrooms, but what does “functional mushroom” really mean?
History
The term “functional foods” was first coined in Japan in the early 1980s. Functional foods overlap with other concepts such as “medicinal foods,” “probiotics,” or “superfoods.”
Today, functional foods are considered “enriched” thanks to improved nutritional profiles that provide health benefits beyond simply supplying essential nutrients (fats, carbohydrates, proteins, vitamins, and minerals) when consumed in normal amounts as part of a varied and regular diet.
Japan was also the first country to develop a specific regulatory approval process for functional foods. The term “Foods for Specified Health Use” (FOSHU) was created and established in 1991. This concept quickly spread around the world.
Internationally, there is great variability in the regulation of functional foods. Legislators’ approaches can range from total disinterest to meticulous scrutiny, and sometimes one wonders if it is really the consumer being protected.
Definition of “Functional”
Selon la définition de l’EFSA (Autorité européenne de sécurité des aliments) :
“Functional foods are foods that, in addition to their basic nutritional effects, have a proven beneficial effect on health or the reduction of disease risk, either through a specific composition and/or an increased content of certain components, or through the modification of their composition or structure.”
The last phrase suggests that these are mainly processed or industrial products. Swiss legislation, managed by the OFSP (Federal Office of Public Health), for now seems to focus only on this type of product.
Our Approach to “Functional”
We have great respect for traditional medicines, the result of meticulous testing and observation over generations of practitioners, whether Chinese or shamanic, which have inspired all modern scientific studies on this subject.
Nevertheless, our approach to “functional” is based on the scientific studies available today. These are most often conducted “in vitro” (on cell cultures) or “in vivo” (on animal models), which only allows for extrapolation to humans.
In some cases, clinical trials provide more information on the real effects of these mushrooms, but they are still too rare due to lack of funding.
All these results, as well as the recent enthusiasm of scientists and industry for mushroom-based functional products, seem to prove that we are far from “snake oil,” as grandma would have said with a smile.
With a scientific background, it is natural that the functional aspect of these mushrooms has fascinated us, alongside their limitless and playful gastronomic interest.
Functional at FloydFungi
Cultivating our own mushrooms, from mycelium to fruiting body, using a 100% organic and local process, we offer only natural products, such as mushroom powders, and soon mother tinctures and aqueous and/or alcoholic extracts, for those who prefer a more concentrated product or have difficulty digesting mushroom fibers.
Currently, we only offer Hericium powder and Grey Oyster powder in 50 and 100 g sachets at our markets or here online.
It appears that functional mushroom products are considered foodstuffs under Swiss law, and not dietary supplements as in the EU. This is why Swiss food legislation applies to our products. According to Swiss law, only foods on the so-called positive list can be marketed.
