Frozen Mushrooms Market Opportunities, Size and Consumption Forecast 2025

05 October 2018: Global Frozen Mushrooms Market is segmented on the basis of product type, application, and region. Freezing is one of the oldest and most widely used methods of food preservation, which allows preservation of taste, texture, and nutritional value in foods better than any other method. The freezing process is a combination of the beneficial effects of low temperatures at which microorganisms cannot grow, chemical reactions are reduced, and cellular metabolic reactions are delayed.

Mushrooms are fungi with a network of root-like filaments growing underground, joined above ground by a stalk to a cap. The cap has a skin on top and gills underneath, from which spores are released. Freezing mushrooms is a great storage technique. Since fresh mushrooms only last up to a week in the refrigerator, freezing save them for a much longer period of time. Frozen mushrooms are carefully trimmed and thoroughly cleaned, then sliced before freezing.

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Freezing process locks in the delicate characteristics of the freshly harvested mushroom with virtually no loss in flavor, aroma, color, texture or nutritional value. A rapid freezing rate is essential. One processor aims for a center temperature of -10oC (-23oC) to be reached in 3-5 minutes in diced or in 20 minutes in whole mushrooms.

Mushrooms have been successfully frozen on a semi-fluidized belt. Both liquid nitrogen and powdered dry ice have also been successfully used to freeze mushrooms rapidly. Browning of un-blanched mushrooms during frozen storage can also be controlled by the Penn State wash process without the use of sulfites.

Frozen Mushrooms Market is classified, by type into Button Mushrooms, Shiitake Mushrooms, and Oyster Mushrooms. Agaricus (White or Button) is the most common variety prepackaged in supermarkets; available fresh, canned, or frozen. White mushrooms are mildly flavored, are tasty when eaten raw but even more flavorful when cooked.

Shiitake was originally cultivated on natural oak logs and only grown in Japan, but are now available domestically. These mushrooms are large, black-brown, and have an earthy rich flavor. These fungiare enjoyed in stir-fries, soups, or even a meat substitute. Dried Shiitakes have more intense flavors and are sometimes preferable to fresh.

Oyster, or Pleurotus grows in clusters, and range in color from off-white to shades of brown. Subtly tasting like an oyster, its chewy texture is more suited to cooked dishes. Frozen Mushrooms Market is classified, by product type into whole (Whole Button, Blanched Whole), Sliced (Fancy Slice, Petite Random Slice, 1,2,3 Random Slice, Blanched Slice, Custom Sliced), Diced (3/8” Diced, Pizza Diced, Blanched Diced, Custom Diced to a variety of sizes).

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Frozen Mushrooms Market is classified, by application into household, restaurant, and others. Frozen Mushrooms Market is segmented, geographically into North America, Europe (Eastern Europe, Western Europe), Asia Pacific, Latin America, and Middle East and Africa.

Frozen Mushrooms Industry key players are Bonduelle Fresh Europe, Okechamp, Lutece Holdings, Monaghan Mushrooms, SCELTA, Drinkwater’s Mushrooms, Costa Group, Phillips Mushroom Farms, The Mushroom Company, Modern Mushroom Farms, Monterey Mushrooms, Shanghai Finc Bio-Tech and Yuguan.