BMC Ingredients Published Findings on Mycelium Compounds
New lab results confirm the presence of ergothioneine and spermidine in the company's Rhiza ingredient.
Updated on Oct. 6, 2026 in Nutrition
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BMC Ingredients has published lab results in the journal Applied Microbiology detailing compounds found in its Rhiza mycelium product. The study confirmed the presence of ergothioneine and spermidine in the ingredient, which is produced through the fermentation of the fungus Neurospora crassa.
Why it matters
The company released these findings to highlight compounds within the ingredient that have been linked to healthy aging. This transparency follows regulatory approvals that have cleared the product for sale in international markets.
An independent laboratory analyzed a single batch of dried Rhiza to quantify its nutritional content. The ingredient is currently approved for commercial sale in 3 distinct national markets.
The players
BMC Ingredients
This is a company that develops nutritional ingredients derived from fungal fermentation.
The details
Produced by fermenting the fungus Neurospora crassa, Rhiza has secured regulatory approval for sale in the United States, Canada, and Singapore. BMC Ingredients funded the study to establish the ingredient's nutritional profile, and the company intends to conduct further research into the product's stability and bioavailability.
Timeline
The US FDA cleared the Rhiza ingredient in 2024.
Health Canada approved the product for sale in 2026.
The findings were published in the journal Applied Microbiology on October 6, 2026.
The Big Picture
The study's appearance in the Journal of Applied Microbiology provides a formal scientific framework for evaluating mycelium-based food additives. This research follows a growing industry trend of using peer-reviewed publications to validate the health claims of new, fermented food products.
Consumers in the US, Canada, and Singapore may see this ingredient in more health-focused food products as the company expands its reach. Understanding these compound profiles helps individuals make informed decisions about incorporating novel mycelium-based additives into their diets.
The takeaway
The publication of these lab results marks a step toward greater transparency for companies using fungal fermentation in food production. Consumers should monitor future company disclosures regarding how these compounds perform during standard household cooking and storage.
Further reading
Learn more about the latest developments in food science and dietary research in our Nutrition section.
Source note: This article includes information reported by vegconomist - the vegan business magazine.
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