{"id":726164,"date":"2020-11-30T09:14:30","date_gmt":"2020-11-30T08:14:30","guid":{"rendered":"https:\/\/www.milk-food.de\/2020\/the-mushroom-snack-or-the-power-of-packaging\/"},"modified":"2026-04-17T14:53:18","modified_gmt":"2026-04-17T12:53:18","slug":"pilzchips","status":"publish","type":"post","link":"https:\/\/www.milk-food.de\/en\/blog\/2020\/11\/30\/pilzchips\/","title":{"rendered":"The mushroom snack or the power of packaging"},"content":{"rendered":"\n

The mushroom snack or the power of packaging<\/h1>\n\n

After mushroom foraging and mushroom patty, all good mushroom things are at least 3. We had mushrooms left over from the patty experiments<\/a> and dried them in our dehydrator oven. For us, Taste the Waste means developing a snack with umami seasoning based on dried mushrooms. This creates a vegetarian snack that is not only crunchy delicious like chips, but has the addictiveness factor of greasy, animal pork beef<\/a>. <\/p>\n\n

\"Recipe
The Strange Case of Benjamin Mushroom Head<\/figcaption><\/figure>\n\n

Multisensory recipe development<\/strong><\/h2>\n\n

In the development of our products we are concerned with an innovative concept and very good taste. But taste and aroma is never only what happens directly in the mouth and nose. Taste develops much earlier. This has to do with our socialization, with the food culture in which we grew up, and more concretely with the associations we make with a food. These associations may also be influenced by advertising. In the case of snacks, we associate Pork Rinds with an animalistic, greasy, flavor image. To emulate this, however, it is not enough just to imitate the taste. A snack product that tastes like the original but looks nothing like it is not a successful imitation. So taste is always about the appearance, texture, temperature, or even sounds of a food. Everything works together, because eating is a multisensory experience. Especially with snacks like chips<\/a>, sounds are very important. Why? We associate freshness with the crunch of eating chips<\/a>. The louder the sound, the fresher the chips seem to us. If the sound is absent, the enjoyment is also reduced; we associate this with old, softer chips. <\/p>\n\n

\"Recipe
Our mushroom mix<\/figcaption><\/figure>\n\n

The multisensory nature of food is even more complex, because the environment also has a significant influence on our perception. And the environment includes not only music, temperature, colors, people…. also the packaging. Packaging is therefore partly responsible for how we evaluate a product. Here again colors, textures, shapes, etc. play a role. For example, the color of a potato chips packet influences taste perception. If a taste is associated with a certain packaging color, e.g. red with that of bell pepper chips, this taste is perceived even if a completely different variety was put into the bag, as the psychologist Charles Spence<\/a> found. <\/p>\n\n

We have tried such influences on wine <\/a>ourselves and, as a packaging design agency, are naturally interested in understanding and making the best use of this “power of packaging”.<\/p>\n\n

Mushroom crab chip<\/strong><\/h5>\n\n

But now back to our mushroom snack. So the should not only convince with depth of flavor, but also visually remind you of snacks that are special in taste. Thus, through the appearance, we also enhance the taste of our snack. To do this, we make a mushroom snack based on starch. Like Krupuk (crab chips), the can be deep fried and when popped reminds one of the crispy crunchy Pork Rinds made from pork rind. <\/p>\n\n

As a first step, we pulverize the mushrooms into a fine flour. We mix this with sea salt and refine the mixture with dried vinegar powder. Then we cook a mushroom broth from fresh mushrooms, which we reduce to 1\/3 of the amount to concentrate the flavor. <\/p>\n\n

The strength of… Strengths<\/h5>\n\n

We try three different variants as a starch base:<\/p>\n\n