Delika2 and Leartiker explore the potential of shiitake in healthy eating

Delika2, a company based in Álava specialising in organic farming and the production of gourmet products made from shiitake mushrooms, has launched the DELI2 project in collaboration with the Leartiker technology centre. This R&D initiative aims to diversify and boost the production of this mushroom by developing a new line of high added-value products. These products will be in line with current trends in healthy, sustainable and gourmet food, responding to growing demand from consumers who value natural, functional and environmentally friendly ingredients.

The project activities include the definition of products and manufacturing processes, pilot and pre-industrial scale development, technical and sensory evaluation, and cost and commercial format analysis. In addition, some fermentation processes applied to shiitake mushrooms are being researched with the aim of developing innovative foods that combine improved nutritional properties, complex flavours and functional benefits.

The project also envisages the industrial scaling up of all the products developed, ensuring that the food solutions generated can be produced efficiently and sustainably on a commercial basis.

A functional, nutritious raw material with medicinal traditions

Shiitake (Lentinula edodes) is a mushroom native to Asia, cultivated for centuries for its culinary and medicinal qualities. Known for its umami flavour and characteristic aroma, it is a rich source of protein, carbohydrates, B vitamins, minerals such as selenium and copper, and dietary fibre, with a low-fat content. Traditionally used in Chinese medicine as a revitalising food, it is believed to have immunomodulatory and antioxidant properties and to offer benefits for digestive, liver and cardiovascular health.

Although shiitake is originally a mushroom that grows on the shii tree, today it can be cultivated in blocks of compact sawdust. Under controlled conditions of temperature, humidity, light and ventilation, these blocks inoculated with spores begin to produce mushrooms approximately ten days later. Although the process may seem simple, it is a very delicate crop, as any change in conditions can cause contamination.

Local collaboration and promotion of agri-food innovation

DELI2 encourages collaboration with stakeholders in the Basque Country's agri-food sector, promoting knowledge transfer and the integration of innovations in food science and technology. It also reinforces Delika2 and Leartiker's commitment to local and organic agriculture, prioritising the use of ingredients grown in the Basque Country and supporting small producers, the local economy and sustainable practices.

This project is part of the Basque Government's Berriker 2024 Programme, line 1.i, which supports innovative initiatives in the food and wood value chain.