Of matters mycelium and mushroom supplement products

Published: 9-Jan-2026
Ingredients Regulatory

This response clarifies the scientific basis for evaluating solid-state fermented mycelium products, highlighting the limitations of historical iodine starch tests and emphasising modern analytical methods that more accurately characterise fungal bioactivity

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For context, a significant portion of the clinical research conducted on functional mushrooms during the past decade has been focused on mycelial materials.

This shift reflects a growing understanding of fungal biology as an integrated organism and is supported by advances in growing technology and analytical chemistry, rather than relying on assumptions based on traditional usage or morphology alone.

With respect to the use of “simple starch tests” to evaluate solid-state fermented mycelium products, it is important to note that these tests date back to the 1800s and were developed as basic qualitative tools long before modern analytical chemistry existed. 

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