B2B segment
FMCG - chocolates, bars, snacks
Aloha Fungi works with FMCG brands on the formulation side: chocolates, pralines, protein bars, energy bars, granolas, ice cream, functional flours, savoury snacks. We match the extract to the flavour profile, the technological form (dry, fat-based, water-based) and the production conditions (temperature, time, pH).
Recommended species
- Reishi
- Cordyceps militaris / sinensis
- Chaga
- Lion's Mane
What we offer
- Fruiting-body extract available in particle sizes matched to the formulation (fine for chocolate, coarser for bars)
- Raw material tested for heavy metals and pesticides, food-grade documentation
- Bags of 1 kg, 5 kg, 25 kg
- Custom particle size on request
- 100 g technological samples
- Compliance consulting for functional food: product categories, permitted claims, restrictions. Full FAQ: /en/compliance/
What pairs with what
Five pairings we most often propose during the first conversation with a food technologist.
- Reishi in dark chocolate (70%+) and raw cacao. The bitter, herbal Reishi profile dissolves into the bitterness of cacao. Works well in salted-caramel pralines, where the salt further balances the bitter notes.
- Lion’s Mane in nut pralines. Neutral, slightly nutty profile. The customer does not detect the mushroom — they taste a praline that feels “deeper” than the classic version. Pairs well with protein bars containing hazelnuts and almonds.
- Cordyceps in energy bars and milk chocolate. A mild, slightly sweet profile that sits well in milk and grain bases. A natural component for pre-workout or “morning bar” formats, without adding caffeine.
- Chaga in berry sorbets and chocolate truffles. Earthy, lightly vanilla profile. In berry sorbet it gives a “forest” background; in chocolate truffles it deepens the cacao profile. Tolerates high sugar levels well.
- Tremella in cream-based ice cream, drinking yoghurts and fruit granolas. A neutral, almost imperceptible flavour profile. Ideal when you want to add a functional layer to a product whose flavour is already dialled in and you do not want to touch it.
For savoury products (crackers, chips, functional flours, umami flavours) we use Maitake and Shiitake, which carry an umami profile of their own and require no masking.
What we advise against
- Reishi in light, fruity products (vanilla ice cream, strawberry yoghurts, white chocolate). The bitterness dominates and the consumer associates it with “medicine”.
- Cordyceps in long, high-temperature baking above 30 minutes at 180°C. You lose part of the low-molecular fraction, including cordycepin. Better to add it after baking, in a glaze or filling.
- Lion’s Mane in products with an acidic base (pH < 4, e.g. fruit gummies, sour sauces). Hericenones are not stable at low pH over long periods.
- Chaga in very light-coloured products. It introduces a dark brown shade that visually spoils whites or pastels.
Working in the "fmcg - chocolates, bars, snacks" segment?
Write a short note about your project — we'll come back with a concrete proposal on species, form and logistics.