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Quorn mycoprotein ingredient to be made available to food and drink manufacturers

young woman with glasses smiling
2 min read
AUTHOR: Fiona Holland
Range of dishes made with mycoprotein product, on plates and light pink background

Image credit: Quorn

Quorn’s parent company Marlow Foods has created a new ingredients division to allow food and drink manufacturers to use its mycoprotein ingredient in their applications.

The new division, Marlow Ingredients, will work towards first making the mycoprotein ingredient available in Europe, and then worldwide.

Quorn mycoprotein is developed from the microfungus Fusarium venenatum via fermentation. The ingredient is extremely high in protein, with existing studies underlining its ability to support muscle growth during resistance training.

A recent study from Northumbria University also shows mycoprotein can boost the level of healthy microbiomes in the gut and reduce production of intestinal genotoxins, which can increase the risk of developing bowel cancer.

The ingredient is also low in saturated fat, high in fibre, and contains several vitamins and minerals – including zinc, manganese, selenium, choline and folic acid.

In addition to its health benefits, the brands says making mycoprotein requires 90% less land and water and emits 98% fewer greenhouse gases than beef production.

Marco Bertacca, CEO of Marlow Foods, said in a statement: “We recognise the urgent need for humanity to eat more sustainably. By making our mycoprotein available to others, Marlow Ingredients will play a pivotal role in helping us achieve one of our missions – to tackle climate change by making great tasting food.”

By allowing other food companies to use mycoprotein, Marlow hopes to move closer to its goal of delivering 8 billion servings of mycoprotein around the world and becoming a net positive business by 2030.

“There’s huge potential for our mycoprotein,” continues Bertacca. “Alongside the delicious meat like texture and incredible nutritional and sustainable benefits it’s famous for, there’s exciting research happening into its ability to create more sustainable versions of other applications, such as dairy alternatives. Marlow Ingredients is initially focussed on building partnerships with food manufacturers, but the potential for the future is very exciting.”

Quorn has made several efforts to boost microbial protein production in the food industry. Last year, the company teamed up with a large number of fungi-based protein developers, including Mycorena, Nature’s Fynd and Mush Foods, to found a new trade group – the Fungi Protein Association.

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