Hardeep Rait, Head of Procurement at Fresh Direct, discusses the development of an innovative new mushroom meat in partnership with UMI Foods. 

What prompted this development project?

It came about following discussions about waste. Fresh Direct is focused on helping to reduce food waste across the supply chain. We’ve done similar things with other products, for example taking the waste rind from our award-winning pickled watermelon to create a fantastic Watermelon Rind Chutney.

We saw similar opportunities with the mushroom stalks that were not being used as productively as they could have been.

UMI Foods development chefs began working with our chef team about the art of the possible. Chefs are a creative lot and after some trials, we recognised that we had a real winner with Mushroom Meat.

What makes this new mushroom meat product superior to other meat alternatives?

That’s an interesting question, as we see it as much more than as a meat alternative.

While it will doubtless be used as an alternative to meat in many cases, we feel that it has the potential to create its own space on the menu, delivering a fantastic taste and texture.

When mushrooms are roasted, their moisture content reduces significantly, concentrating their flavours and enhancing the natural umami taste, while maintaining a juicy tender bite. The mushroom meat has 72% mushrooms and the shreds 100% mushrooms.

Can you tell us more about what the product is and how it was created?

We wanted to create a product that was vegan and clean label product. There are a lot of ultra-processed foods on menus because there aren’t great options. So, with operators desperately looking for something different, we felt that Mushroom Meat, both chunky nuggets and shredded versions, delivered massive customer benefits.

Why did Fresh Direct choose to partner with Umi Foods?

We want to build long-standing partnerships with like-minded suppliers. UMI Foods shares our vision for long-term, sustainable food production. It also helps that they are one of the leading growers of British and Irish mushrooms.

UMI is also a partner to Sysco across multiple countries.

Are you seeing consistent demand for alternative meat products from clients and customers?

Yes, we are seeing demand hold up well. The important thing is that foodservice operators don’t simply see products as something to stick on the menu so they’ve got a vegan alternative.

The products need to stand up in their own right. There are so many people looking for a plant-based diet – whether that’s for environmental, health, animal welfare reasons or just because they fancy a change.

Putting more focus on the plant-based menu and creating products that are great looking and great tasting can open up an entirely new clientele.  

Is there a sustainability focus for this product launch?

Definitely for us, this maximises the use of the entire product, saving waste at the source and is in line with our broader sustainability programme of reducing packaging, reducing waste and increasing our use of renewable energy.

And, of course, providing a plant-based product helps make the menu more sustainable.

How are you expecting this new product to be used?

The possibilities are almost endless, but a great way is as an alternative to pulled products in a burger. Delicious.

Click here to find out more about the new product. To keep up to date with all the latest news and interviews in the world of food manufacturing and product development, subscribe to our newsletter.