The Epicurean Food Group (EFG) has announced the launch of its range of exotic mushroom burger products, which are now available in Foodland Supermarkets as well as Tony & Marks outlets across the state. EFG’s mushroom farm, situated at the former Holden vehicle painting plant, was established to reduce Australia’s reliance on imported Oyster, Shiitake, Enoki, Lion’s Mane, and other exotic mushrooms.
EFG’s Mr. Umami range currently comprises four burger patty options, namely Moroccan Spice, Veggie Goodness, Fresh Herbs, and Kimchi Chilli. Mr. Umami will be the umbrella brand for EFG’s exotic mushroom burgers, sausages, crumble, and bites. Umami is a foodie term used to describe foods that have a savory, fulfilling taste, and as EFG’s Founder Ken King explains, their exotic mushroom burgers can cater to all tastes and food choices.
“The beauty of this product is that it offers a healthy, tasty, and very satiating food experience that both vegans and meat-eaters can enjoy,” explained King.
Since launching at the end of January this year, EFG has made significant strides towards bringing its facility up to commercial scale and is already supplying leading independent grocery retailer Foodland Supermarkets with fresh oyster mushrooms at 45 outlets. All seven Tony & Marks stores in South Australia stock the Mr. Umami range.
Production has ramped up accordingly, with six grow rooms now in full production. Epicurean is currently working towards SQF certification to allow it to supply retail giants like Coles and Woolworths, which the company has introduced to its innovative and vertically integrated approach to exotic mushroom farming.
To prepare it for commercial success, EFG has also bolstered its leadership and management team with the appointment of ex-Cibo Espresso CEO Solomon Farrah as its Chief Operating Officer as well as the appointment of highly experienced Morgan Cook as Financial Controller. It now has a team of three full-time scientists to facilitate its lab work and is building its unique exotic mushroom farm infrastructure under the direction of one of the Australian mushroom industry’s most experienced engineering manager Rob Smeets.
EFG’s burgers are prepared onsite in a commercial kitchen using its exotic mushrooms combined with seasonal local vegetables. “We have a unique approach to exotic mushroom farming that encompasses a production journey from mushroom culture to fresh produce as well as mushroom products of the highest quality. We have made significant progress since launch, and it’s very realistic to say that we have the potential to be a major national and international supplier of exotic mushrooms and related products in the not-too-distant future,” added King.
