MU20003 - Educating the food industry about Australian Mushrooms
Key research provider: Australian Mushroom Growers’ Association
This investment is delivering evidence-based information about Australian mushrooms to health and food service professionals in Australia. By improving the awareness, knowledge and attitude of health professionals to the nutrition and health benefits of mushrooms, they will be encouraged to recommend mushroom to their clients, or include mushroom in their menus, and ultimately help to drive purchase and consumption.
The project team will undertake a range of activities, including:
Engaging with key decision-makers from top tier commercial and institutional catering organisations to discuss the inclusion of mushrooms in
Providing educational material to culinary schools, mushroom growers, food service professionals and dietitians. These educational resources will improve understanding of mushrooms, as well encourage confidence and proficiency at using them.
Developing case studies that showcase the health benefits of mushrooms
Updating culinary school curriculums to include the nutrition, health and culinary uses of mushrooms
Participating in food industry professional conferences to further promote mushrooms
Conducting farm tours to connect health professionals to mushroom growers.
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Over the last four months, the research team have focused on food industry research which will be used to form the strategic plan for the project. The significant outputs of this period included the partial completion of phase 2 of the Food Industry Insights Report, with nine one-on-one food industry Key Opinion Leader (KOL) interviews completed, the commencement of a food industry market research poll (survey), and the completion of the project communications plan.
Although partially completed, the one-on-one KOL interviews and market research polls have delivered significant quantitative and qualitative insights into the sector, which will be used to inform the strategic plan for the project in the next phase - case study interventions with high quantum of influence organisations. Insights gathered from the KOL interviews to date have been collated and summarized under five key territories: health centricity, knowledge, nutrition issue/challenges, usage (barriers and drivers), and communication (what and how). Initial findings were shared with the Project Reference Group (PRG) group in May.
With economic challenges in the food industry and labour shortages as a result of the COVID-19 pandemic, securing one-on-one KOL interviews have been more difficult than expected and has caused delays to the completion of phase 2 of the Food Industry Insights report and project milestone. Nine KOL interviews have been achieved within this reporting period with the remaining interviews scheduled for June. Subsequently, the Food Industry Insights webinar will be presented to the mushroom industry in July/August.
Despite this challenge, the project team have succeeded to develop a solid database of food industry health professionals and identify significant opportunities for case study interventions within the institutional catering sector, to build the foundations that will underpin the strategic plan for the project.
MU17002 - Educating health professionals about Australian mushrooms
Key delivery partner: Nutrition Research Australia
This education program is all about delivering research and information on the nutritional benefits of mushrooms to Australian health professionals including dietitians, nutritionists, GPs and more. The project team is bringing together the latest science on the health benefits of mushrooms, and using this for the development and dissemination of evidence-based messages and tools. The ultimate goal is to equip and empower these health professionals to in turn motivate their patients and clients to include mushrooms in their diets.
Apart from reviewing and consolidating research, specific project activities will include a revamp of the health and science section of the www.australianmushrooms.com.au website, presentations at relevant professional conferences, the distribution of materials such as brochures and e-newsletters, and other engagement activities for health professionals such as webinars and an expert roundtable event.
Project Outputs
Final Report
Mushrooms for healthy diets – what’s new with with nutritionist and dietitian Dr Flavia Fayet-Moore
Dr Flavia Fayet-Moore is a registered nutritionist, Accredited Practising Dietitian, board-certified Lifestyle Medicine Professional, and Honorary Associate of the University of Sydney. Flavia graduated from the University of Toronto with an Honours Bachelor of Science in Nutritional Sciences and obtained both her Master of Nutrition and Dietetics and PhD in nutrition from the University of Sydney.
Since completing her PhD, Flavia has focused her research and advocacy work on nutritional epidemiology, micronutrients, and bioactives; she used her findings to promote a food-first approach to address public health’s biggest problems, including Vitamin D deficiency, anaemia, and chronic disease.
Flavia is passionate about improving the health of Australians, especially among children and adolescents, through research and its translation. She is a member of the Nutrition Society of Australia, the Dietitian’s Association of Australia, and is a founding board member and fellow of the Australasian Society of Lifestyle Medicine.
The presentation includes:
Overview of medicinal use of mushrooms - for the immune system, as an antibiotic, in healing wounds and for mental health
Health effects in humans - what’s the evidence?
What is unique in mushrooms that’s relevant and what it means - Ergosterol (and vitamin D), Chitin (prebiotic fibre), Ergothioneine
Health effects with a focus on three - Vitamin D status, gut health and cancer
Where do mushrooms fit within current recommendations?