Also bear in mind that there are many kinds of mushrooms available, and not all mushrooms are compliant for every individual. I have a wide range of  beneficial and neutral mushrooms, but also a few on my "avoid" list. I'd  be wary of using a product that's "derived from mushrooms" without knowing what kind of mushrooms were used.

Shiitake mushrooms are the most common cited mushroom as a source of trehalose.

Dried shiitake mushrooms are about 4% Trehalose. This means to derive one pound of trehalose powder you would need 25 pounds of dried shiitake mushrooms.  

Other mushrooms sometime cited as sources of trehalose are: , maitake (Grifola fondosa), nameko (Pholiota nameko), and Judas's ear (Auricularia auricula-judae).

Quoted from C_sharp

Shiitake mushrooms are the most common cited mushroom as a source of trehalose.

Dried shiitake mushrooms are about 4% Trehalose. This means to derive one pound of trehalose powder you would need 25 pounds of dried shiitake mushrooms.  

Other mushrooms sometime cited as sources of trehalose are: , maitake (Grifola fondosa), nameko (Pholiota nameko), and Judas's ear (Auricularia auricula-judae).

Something doesn't seem to add up then, if it was "a bargain" when compared to the source used? (your words?!)

Quoted from Possum

Something doesn't seem to add up then, if it was "a bargain" when compared to the source used? (your words?!)

Yes.

Retail it is difficult to get dried shiitake mushrooms at much less than $15 per pound.

Wholesale and knowing where to get it might reduce the price of dried shitake mushroom powder to perhaps $5 per pound.

This would make the raw ingredients to make one pound trehalose be $125.

It is quite a bargain then to be able to buy the finished product at less than 10% of the cost of the ingredients.

These are rough estimates -price may be a bit less, percent of trehalose in mushrooms may be a bit higher but it appears to me difficult to make trehalose from mushrooms and sell it for $10 per pound.


The high cost of the mushrooms is why I presume most commercial trehalose is made by taking a cheap starch (corn, tapioca, ...)  and chopping the starch up into two glucose chunks using chemicals.

making raw sweets/cakes much better for health, plus saves on electricity/power/utility expenses!  cooking changes structure of nutrients which ages the cells, unless one has and uses a dehydrator appliance.
one can always eat a date, fig, fresh apple/pear, etc when a wishing to eat something sweet.  or carrot, pumpkin, a little onion.  I do understand about wanting to bake, as used to do this quite a lot and our society says it's ok!   the taste buds and consiousness can change in time though.