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Functional Mushrooms

Understanding Mushroom Cultivation

  • The proper identification and delineation of the “plant part” is clarified. A basidiomycete organism has 3 main parts: a mycelium, mushroom and spore.
  • Key active compounds are identified as beta-D-glucans, triterpenoids, and ergosterol. Starch is utilized as an indicator of adulteration. Analytical methods which can quantify the key active compounds are identified and used to test approximately 100 mushroom and mycelium samples.
  • The results of the analyses demonstrate that mushrooms are high in beta-D-glucans and very low in starch. Mycelium produced on cereal grains is low in beta-D-glucans and high in starch. Ergosterol analysis shows the actual amount of fungal material in the products.
  • Mushrooms grown on natural substrates have the precursors to produce important secondary metabolites such as triterpenoids whereas mycelium produced on cereal grains lacks these precursors.


ORGANICALLY GROWN MUSHROOMS AS NATURE INTENDED


  • Every crop of mushrooms starts with selected strains, cultivars that have been developed over the course of centuries. Hundreds of mushroom research institutes are engaged in continual research and development on high yielding strains of the highest medicinal quality.
  • Specially selected natural materials such as protein enriched sawdust and hardwood logs are used as the food base for the mushrooms. These natural substrates contain precursors that guarantee the production of important medicinal compounds.
  • Mushroom crops are produced in greenhouses and shade houses.
  • A constant flow of fresh air and freshwater from deep wells is provided to the mushrooms.
  • Natural sunlight provides the stimulus for proper mushroom formation.
  • The mushrooms are harvested by hand and sun-dried or air-dried in a dehydrator.
  • After harvest and before processing, every crop of mushrooms is tested for possible chemical drift or other contamination.


EXTRACTION AND PROCESSING

  • GMP certified factories that only process mushrooms.
  • All water used in cleaning and processing is purified with an ultrafiltration system.
  • Every step of the extraction process is monitored closely according to established Standard Operation Procedures.
  • The extract product is dried and packed in ultra cleanroom environments


Analytical Testing by Cultivators

  • Complete microbial testing for bacteria, yeast, and mold, e. coli, and coliforms.
  • Heavy metals analysis.
  • Pesticide testing that exceeds USP standards.
  • Final organoleptic evaluation.

Analytical Testing by Third Party Laboratories


  • Complete microbial testing for bacteria, yeast and mold, e. coli, and coliforms
  • Heavy metals analysis.
  • Pesticide testing that exceeds USP standards.
  • Beta-glucan testing to ensure the presence of active compounds.
  • Ergosterol testing to insure fungal purity.
  • Alpha-glucan testing to guard against adulterants and carriers.
  • Reishi extracts are analyzed for triterpenoids. Cordyceps is analyzed for cordycepin.
  • Final organoleptic evaluation.


Final Product Production and Batch Testing


Every batch of LifeSpice Cacao Mushroom Blend produced by Higgins and Phillips Innovations is manufactured following our Standard Operating Procedures and produced in small batch sizes to ensure consistency and quality.

  • Raw and final product third party analytical testing for bacteria, yeast and mold, e. coli, and coliforms, heavy metals analysis, and pesticides.
  • On-going stability program
  • Identification testing, proving the homogeneity of our products

Our Mission

At Higgins and Phillips Innovations we believe in research completed by our raw ingredient suppliers and stand behind their protocols for cultivation, ingredient identification and analytical testing. Nothing goes into our LifeSpice products without rigorous screening and validation by our Quality Assurance Manager for quality, potency, and purity