Vroegop-Windig sees growth in food service
"Exotic mushrooms gaining popularity"
The magical world of mushrooms with its extensive assortment of exotics is still inspiring food service in particular, according to Vroegop-Windig. Among fruit and vegetable specialists, oyster mushrooms, chanterelles, white and chestnut mushrooms are particularly popular. Vroegop-Windig is playing into the growing demand for special mushrooms with World on Mushrooms. They have more than 30 special wild and cultivated mushrooms in their assortment.
Exotic mushrooms Pied Bleu Ridder mushroom, Pom pom Pruik mushroom, White coral mushrooms and the pink oyster mushroom
Mushrooms are increasingly seen as as a possible meat alternative in the market. This has to do with the increase in the amount of people who choose a vegan or vegetarian lifestyle. Restaurants are playing into this: as well as the beef wellington, there are mushroom wellingtons on the menu, and mushroom burgers are also increasingly common on the vegetarian menu. At the moment the Maitake is a very popular mushroom. Maitake is often added to soups, sauces or tea. The pink oyster mushroom, cauliflower mushroom and Pied Bleu are popular at Vroegop-Windig again this year. The mushroom peak is expected around Christmas and there will then be more clarity on the market developments.
Publication date: 11/20/2017
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