Researchers demonstrated that mushroom coproducts—like stem flours from white button (Agaricus bisporus) and oyster (Pleurotus ostreatus)—can naturally enhance flavor in salt-reduced foods . These by-products are rich in glutamic acid and other umami compounds that mimic MSG, allowing significant sodium reduction without compromising taste. When used in low-sodium bread and mortadella, the mushroom flours improved savory depth and overall palatability.