M2 Ingredients highlights recent ex vivo studies for mushrooms on gut health at IFT FIRST

The company’s recent ex vivo studies shed light on the impact of various mushroom species on gut health. The results are promising for food and beverage formulators seeking prebiotic ingredients.

The studies found that M2’s mushrooms demonstrably boosted the population of good gut bacteria, crucial for overall digestive health, and stimulated the production of butyrate, a fatty acid essential for gut lining protection and reducing inflammation. The company plans to publish a human clinical study to examine prebiotic activity for improved microbiome and brain-gut activity in the fall, Julie Daoust, chief scientific officer, M2 Ingredients, explained to FoodNavigator-USA during IFT FIRST in Chicago last week.

Further, each mushroom variety appeared to promote the growth of different beneficial bacteria strains, offering a diverse toolkit for targeted gut health applications, Daoust said. Additionally, M2’s proprietary blend of 10 mushroom species exhibited a positive “synergy … on the microbiome,” she said.

“Focus areas for digestive health is something that a lot of food companies feel very comfortable speaking to, speaking to prebiotic, probiotic … that [are] accepted within food products. We wanted to make sure we had the research to support that for our customers that are in the food space,” Daoust said.

She added that the versatility of mushrooms provides M2’s customers with a wide range of application options from mushroom coffee and oatmeal to soups and bone broth.