Better For Flavor

The proof is in the, er, burger: A study from The Culinary Institute of America (CIA) and University of California-Davis showed that a traditional ground meat recipe (like your favorite burger) prepared with mushroom-meat blend can enhance the overall flavor due to double the impact of umami.


Better For Health

Mushrooms are low calorie, fat free and cholesterol free. They're also very low in sodium (say it with us: umami), meaning less salt is needed when you add them into your dishes.


Better For Sustainability

One million pounds of mushrooms can grow in the space of just an acre, require minimal water and are ready to harvest in just a matter of days, making them one of the most earth-friendly and renewable crops available.


Better For Your Dollar

It's common sense: extend portion sizes with The Blend. Mushrooms help bulk up the volume of your favorite meaty recipes without hurting your bottom line.

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The Story Behind the Blend

Story Behind The Blend

Birth of a Concept: The Blend

For the past several years, chefs have faced increasing pressure and scrutiny to serve healthier meals that reduce calories and sodium, are better for the land and the world we live in and still taste delicious. The challenge to achieve that intersection between nutrition-sustainability-flavor is at the core of innovation within America's food system.

The idea of a beef-mushroom blended burger— "The Blend"—broadly offered on American menus was conceived of and incubated by The Healthy Menus R&D Collaborative (HMC), an educational initiative of high-volume culinary leaders developed by The Culinary Institute of America in partnership with its founding member, Mushroom Council. The Blend concept reflects the opportunity to apply innovative, strategic culinary insights to the substantial health and environmental imperatives facing our foodservice industry.

Read more about "The Blend" and "The Protein Flip" here.