Museum's Mushroom Products win awards!
14 new awards for our products!
Our Museum has recently participated in two significant food contests with 14 products, and all of them were awarded!
The first competition was the Mediterranean Taste Awards 2021 (MTA 2021), where we participated with six products, which received the following awards:
Προϊόν | Κατηγορία | Διάκριση |
Pleurotus spoon sweet | MTA Packaging & Design Awards 2021 | Platinum |
Liqueur from wild Cantharellus cibarius mushrooms | MTA Packaging & Design Awards 2021 | Gold |
Oak honey with Ganoderma lucidum | MTA Innovation Awards 2021 | Gold |
Risotto with black truffle | MTA Excellent Taste Awards 2021 | Gold |
Agaricus bisporus in oil | MTA Excellent Taste Awards 2021 | Gold |
Smoked Portobello in oil | MTA Excellent Taste Awards 2021 | Silver |
In the second competition, the Olymp Awards participated with eight products and won:
Product | Category | Award |
Mushroom soup | Olymp Awards – Tasting awards | Gold |
Traditional noodles pasta with Goji berry, Boletus and vegetables | Olymp Awards – Tasting awards | Gold |
Pilaf with mushrooms | Olymp Awards – Tasting awards | Silver |
Groats with mushrooms | Olymp Awards – Tasting awards | Bronze |
Linguine with black truffle | Olymp Awards – Packaging awards - Total image | Silver |
Lentinula edodes (Shiitake) in oil | Olymp Awards – Packaging awards - Total image | Bronze |
| Cantharellus cibarius spoon sweet | Olymp Awards – Packaging awards - Total image | Bronze |
Dark chocolate with Black Truffle, EVOO and Thyme | Olymp Awards – Packaging awards - label | Bronze |
These awards are a continuation of other distinctions of the mushroom products of the Museum, which has created about 70 (!) different mushroom and truffle products. All of them, have been created with the contribution of the Department of Nutrition and Dietetics of the University of Thessaly, with Ms. Olga Gortzi, Professor of Chemistry and Food Technology of the University to be the scientific supervisor.
As the Museum's Director, Mr. Nikos Pallas stated: "The continuous creation of new mushroom products, as well as the distinctions they receive, are the best way to promote mushrooms, as an important ingredient of a healthy diet, which is a key goal of the Museum."