Oyster mushrooms are gaining popularity in the Netherlands: not only with consumers who prefer plant-based, healthy foods, but also in the snack and meat-replacement sectors. At the heart of this growing market is Verbruggen Paddestoelen, a family business that has been leading the way in organic cultivation for over 30 years. "Circularity is in our DNA," says owner John Verbruggen. "Many companies say that nowadays, but we've been practicing what we preach since the 90s."
© Verbruggen PaddestoelenJohn Verbruggen
Visit the nursery in the Dutch town of Uden and you will notice that traditional know-how and modern technology go hand in hand. Cultivation is done under fully controlled climate conditions, with heat and cold storage, eight heat pumps, solar panels, and only LED lighting. An unusual detail: the cultivation areas are bathed in blue light. "That may sound strange, but it affects the fungi's cell division. It improves their quality and ensures the mushrooms produce more vitamin D," John explains.
"We, thus, literally contribute to healthier nutrition." John lists oyster mushrooms' health benefits: they contain beta-glucans (good for the immune system), lovastatin (a natural cholesterol-lowering agent), and vitamin D. "And since they're high in fiber, they make you feel full faster; ideal as a healthy meat substitute," he says.
That function is becoming increasingly important. Oyster mushroom stalks have a meaty texture, very similar to that of chicken, as the food industry has now discovered. They use that part of the mushroom in croquettes, meatballs, carpaccio, and vegan burgers. "We also work with parties that partially replace the minced meat in their products with oyster mushrooms. That results in a sustainable '50/50' variant that tastes like meat, but with the benefits of mushrooms."
© Verbruggen Paddestoelen
Verbruggen Paddestoelen's current focus lies with organic shiitake and grey and yellow oyster mushroom cultivation. That organic nature is at the heart of the company's philosophy. "We live and breathe circularity and organic cultivation. We work entirely organically, but we can't sell everything as such; there's simply not enough demand for that yet," adds Marco Kanters, site manager.
A future of challenges and chances
He notes that their organic shiitake and oyster mushroom market is steadily growing, but that there are challenges, too. "There's a lot of price pressure. Raw materials are becoming more expensive, but you can't always pass those costs directly on to customers. That's why we focus strongly on efficiency and higher-yield varieties."
Though most of their sales are local, Verbruggen Paddestoelen also exports to Belgium and Germany. However, according to Marco, it is becoming increasingly tricky to tap into that international market due to expanding mushroom production in other European countries. "Demand is rising," he says, "but so is competition. To maintain margins, we must work efficiently and develop new varieties with high yields."
© Verbruggen Paddestoelen
Marco, nonetheless, has confidence in the future. "People are becoming increasingly familiar with mushroom-based products. And companies that focus on sustainable meat alternatives want reliable, circular suppliers - exactly what we are," he concludes.
For more information:
John Verbruggen
Verbruggen Paddestoelen BV
Tel.: +31 (0)413 211893
[email protected]
www.verbruggen-paddestoelen.nl
