San Diego, CA& For Better Breast Health - Eat & Live Better PROPRIETARY PROCESSING AND PRODUCT DEVELOPMENT
Both the mycelial growth phase of the mushroom life cycle and fruiting body were identified as highly bioactive and powerful. Protocols and equipment for substrate preparation & sterilization, automated inoculation, environmental control of growth parameters and processing (dehydration, milling and blending) were developed and sourced.
These proprietary growing and processing methodologies received organic certification in October 2006. The cultures were preserved, replicated, and evaluated for efficacy on various organic culture media. Specific analyses of bioactive compounds were done in conjunction with Penn. State Food Science department and initial case studies were conducted in the equine industry.
Human case studies were also conducted to investigate the effect of the mushrooms on antioxidant status of blood samples. The first Mushroom Matrix product was subsequently introduced in the summer of 2007.