Foods that Contain Trehalose Naturally

December 23, 2025 •

3 min read

Approximately 21 grams of trehalose per person per year is consumed from natural sources, significantly less than the amount from industrial additives. This disaccharide, a sugar formed from two glucose molecules, is prized for its ability to help living organisms survive environmental stress, and it exists naturally in various foods. While commercial processing has expanded its use, many people still get their trehalose from natural, whole food sources.

Quick Summary

This guide explores the natural sources of trehalose, including mushrooms, yeast, and shellfish, and distinguishes these from its widespread use as a stabilizer and texturizer in processed foods. We examine how and why this natural sugar is found in different organisms and used commercially.

Key Points

Mushrooms and Yeast: Mushrooms are one of the most significant natural food sources of trehalose, which helps them tolerate dehydration.
Seafood Sources: Certain marine animals, including lobster and shrimp, naturally contain trehalose.
Processed Food Additive: Commercially, trehalose is manufactured from starch and used widely as a stabilizer, texturizer, and preservative in products like baked goods and frozen desserts.
Reduced Sweetness: Trehalose is only about 45% as sweet as regular sugar, making it useful in foods where reduced sweetness is desired.
Natural vs. Added Trehalose: The amount of trehalose from natural food sources is typically very low compared to the levels used in industrially processed foods.

Natural Sources of Trehalose

Trehalose is a non-reducing disaccharide that is synthesized by a wide range of organisms, including bacteria, yeast, fungi, plants, and some invertebrates, to help them survive environmental stresses like dehydration and freezing. For this reason, many foods derived from these organisms naturally contain trehalose. The amount, however, is often far lower than the levels found in modern, trehalose-fortified foods.

Fungi and Yeasts

Mushrooms are one of the most prominent natural food sources of trehalose, with some containing a substantial amount by dry weight. The presence of this sugar in fungi is thought to help the organisms endure periods of desiccation. Dried mushrooms, such as shiitake, rely on trehalose to help them rehydrate effectively when cooked.

Shiitake Mushrooms: Often highlighted for their trehalose content, especially after being dried and reconstituted.
Oyster Mushrooms: Studies have shown that oyster mushrooms contain trehalose, among other sugars.
King Oyster Mushrooms: Similar to other fungi, this variety also contains natural trehalose.
Baker's and Brewer's Yeast: These microorganisms produce trehalose, which helps them tolerate dehydration. Consequently, fermented products like bread, beer, and wine contain residual amounts.

Marine Life

Certain marine invertebrates and sea plants also contain trehalose. This allows them to withstand harsh environmental conditions, such as temperature fluctuations and desiccation in intertidal zones.

Lobster and Shrimp: These crustaceans are natural sources of trehalose.
Seaweed (Algae): Some species of seaweed naturally contain trehalose, earning it the nickname "seaweed sugar" in certain regions.

Other Natural Sources

Trehalose can be found in a few other natural, less concentrated sources as well.

Honey: Some honey contains trehalose, although the amount can vary greatly. For instance, stingless bee honey has been found to be an unusually rich source of trehalulose, an isomer of trehalose.
Sunflower Seeds: Certain plants, including sunflower seeds, synthesize trehalose.
Soybeans: These legumes also contain small amounts of the sugar.

Industrial Applications and Processed Foods

Since the development of cost-effective enzymatic processes in the mid-1990s, trehalose has become a popular additive in the food industry due to its desirable properties. Industrial trehalose is produced from plant-based starches and added to a vast array of products.

Stabilizer and Texturizer: Trehalose is heat-stable and helps protect proteins and starches during processing and storage. This prevents foods from drying out and maintains texture.
Preservation: It is used in dried foods, frozen goods (like ice cream to prevent ice crystal formation), and fruit fillings to extend shelf life.
Reduced Sweetness: With only about 45% the sweetness of sucrose, it can be used to reduce the overall sweetness of a product while still providing bulk and texture.

Comparison of Natural vs. Processed Trehalose


Feature	Natural Food Sources	Processed Food Additives
Quantity	Typically low; part of the food's natural sugar profile.	Can be added in higher, concentrated amounts for functional benefits.
Primary Role	Survival mechanism for the organism (e.g., desiccation tolerance).	Acts as a stabilizer, texturizer, preservative, or low-sweetness bulking agent.
Food Examples	Mushrooms, shellfish, yeast, some honey.	Ice cream, frozen desserts, instant noodles, baked goods, confectionery.
Effect on Food	Minor contribution to overall flavor and texture.	Can significantly influence texture, moisture retention, and shelf life.

Conclusion

Trehalose is present naturally in a variety of foods, with mushrooms, yeast, and certain seafood being the most common sources. The natural consumption levels from these foods are generally low. The widespread use of trehalose in today's processed food market, however, is a direct result of industrial production methods developed in the mid-1990s. This has made trehalose a common ingredient in many products, from baked goods and ice cream to instant foods, where it functions as a stabilizer, texturizer, and preservative. While trehalose is considered safe for consumption, it is crucial to distinguish between the small amounts found in natural sources and the larger quantities added to processed products. For those seeking this unique sugar, natural whole foods and industrially produced items offer different avenues of consumption. For more information, consult food safety guidelines and ingredient listings on product labels.

Food Standards Australia New Zealand information on trehalose

Frequently Asked Questions

Many fungi contain trehalose naturally, including common edible varieties like shiitake, oyster, and king oyster mushrooms.

No, trehalose is a disaccharide made of two glucose units, whereas table sugar (sucrose) is a disaccharide of one glucose and one fructose unit. Trehalose is also only about 45% as sweet as sucrose.

Yes, trehalose is present in beer and wine because they are produced using brewer's yeast, which synthesizes the sugar.

It is used in processed foods as a stabilizer, texturizer, and preservative due to its heat-stable and moisture-retaining properties. This helps extend shelf life and improve product texture.

Trehalose is broken down into glucose, so it is still a sugar that affects blood glucose levels. Diabetics should consume it in moderation and account for its caloric content, which is 4 kcal/g, similar to other sugars.

A small number of people have a rare condition called trehalase deficiency, which prevents them from properly digesting trehalose. Consuming trehalose can cause gastrointestinal symptoms for these individuals.

Trehalose's primary benefit is related to its functional properties in food science. While research into potential health effects, like inducing autophagy, has occurred, its primary role in diet is as a digestible carbohydrate.