Fact-checked by Grok 2 weeks ago

Mycoprotein

Mycoprotein is a filamentous fungal biomass produced through the aerobic submerged fermentation of the fungus Fusarium venenatum, yielding a high-protein, fiber-rich ingredient with a fibrous texture that mimics meat.^[1] This naturally occurring fungus, isolated in the 1960s, forms the basis for mycoprotein as a whole-food source rather than an isolated protein extract, retaining cellular structure post-harvest via heat treatment to reduce RNA content.^[2] Commercialized primarily in products like Quorn since the 1980s, mycoprotein serves as a versatile meat analogue in vegetarian and flexitarian diets, supported by its efficient microbial growth requiring minimal land and water compared to livestock.^[3] Nutritionally, mycoprotein delivers 45–55 grams of protein per 100 grams dry weight, alongside 25–30% dietary fiber from chitin and beta-glucans, while being low in saturated fats and cholesterol-free.^[4] Peer-reviewed interventions demonstrate that acute consumption lowers postprandial energy intake, enhances satiety, and may improve insulin sensitivity and lipid profiles, such as reducing total cholesterol in hypercholesterolemic individuals.^[2]^[5] Long-term safety assessments, including subchronic rodent studies, establish no observed adverse effect levels up to 150,000 ppm in feed, affirming its toxicological safety for human consumption.^[6] Despite these attributes, mycoprotein has faced scrutiny over reported adverse reactions, including gastrointestinal distress and rare anaphylactic-like responses in susceptible individuals, potentially linked to its fungal proteins rather than cross-reactivity with common allergens like nuts.^[7] Such incidents, though comprising less than 0.01% of servings based on voluntary reporting, highlight the need for caution among those with mold sensitivities, even as regulatory approvals underscore its overall tolerability.^[1] Its production scalability and lower greenhouse gas emissions position mycoprotein as a promising contributor to sustainable protein supply amid global dietary shifts.^[3]

Definition and Biological Basis

Composition and Structure

Mycoprotein is the RNA-reduced biomass derived from the filamentous fungus Fusarium venenatum, consisting primarily of protein-rich fungal cells with chitin-reinforced cell walls. On a dry weight basis, it comprises approximately 45% protein, including about 23% essential amino acids, alongside beta-glucans and chitin that form the structural fiber, and less than 3% fat.^[4]^[1]^[8]
The physical structure arises from elongated, branched hyphae that intertwine into a dense, fibrous network, mimicking the anisotropic texture of animal muscle fibers and enabling inherent meat-like consistency without exogenous binders or extrusion.^[9]^[10]
Distinguishing it from conventional single-cell proteins, which are typically unicellular microbes with high nucleic acid levels exceeding 10%, mycoprotein's multicellular filamentous morphology allows for effective RNA depletion during processing, yielding nucleic acid content below 2% to mitigate potential hyperuricemia risks.^[11]^[12]^[13]

Fungal Sources

The primary fungal strain employed in commercial mycoprotein production is Fusarium venenatum A3/5, a filamentous mold selected for its rapid biomass accumulation and established safety profile.^[9]^[14] This strain, deposited as ATCC PTA-2684, forms the basis for products like Quorn, where it is cultivated under controlled fermentation conditions to yield high-protein biomass.^[8] Fusarium venenatum is a saprotrophic, soil-dwelling fungus naturally found in temperate soils, exhibiting characteristics typical of non-pathogenic molds in the Fusarium genus, including hyphal branching and spore production adapted to aerobic, nutrient-rich environments.^[15]^[16] Its genetic stability supports consistent industrial yields, though long-term cultures can generate morphological variants with altered branching, necessitating strain monitoring to maintain productivity.^[17] Commercial isolates derive from natural collections without genetic modification, preserving the organism's empirical safety data from decades of human consumption trials exceeding 100 billion servings without reported toxicity.^[7]^[1] Alternative fungal species, such as Neurospora intermedia and Aspergillus oryzae, have been explored for mycoprotein-like biomass due to their protein-rich fermentation potential on waste substrates like soy whey.^[18]^[19] However, these face empirical limitations: Neurospora strains show promise in traditional food contexts but lack the extensive safety dossiers of F. venenatum, while Aspergillus yields are constrained by slower growth rates and variable allergenicity risks, hindering scalability without further validation.^[20]^[21] No alternative has matched F. venenatum's combination of rapid proliferation—up to 0.2–0.3 h⁻¹ specific growth rate—and low mycotoxin production under optimized conditions.^[22]

Historical Development

Early Discovery and Research

In the mid-1960s, amid growing concerns over global protein shortages fueled by rapid population growth and limited agricultural capacity, the British company Rank Hovis McDougall (RHM) launched a research program to explore microbial sources of protein as sustainable alternatives to traditional animal and plant proteins.^[23] In 1964, RHM initiated systematic screening of fungi and other microorganisms, testing over 3,000 soil-derived strains from around the world for their potential to produce high-yield biomass rich in protein.^[8] This effort was part of broader single-cell protein (SCP) initiatives during the era, prioritizing organisms that could efficiently convert inexpensive carbon sources, such as glucose from agricultural waste, into edible biomass.^[24] By 1967, RHM researchers identified a promising strain of the filamentous fungus Fusarium venenatum (initially designated A3/5) for its rapid growth, high protein content exceeding 40% of dry weight, and ability to form a fibrous, meat-like structure during fermentation—attributes that distinguished it from bacterial or yeast alternatives.^[23] ^[8] Subsequent laboratory work in the 1970s refined cultivation parameters, confirming F. venenatum's productivity on glucose-based media under aerobic conditions, yielding biomass with a protein quality comparable to soy or egg based on amino acid profiles.^[9] These findings positioned mycoprotein as a viable candidate for addressing food security, though challenges like high nucleic acid content required further innovation. Fermentation trials advanced to small-scale pilots by the late 1970s and early 1980s, demonstrating reproducible biomass accumulation at yields of up to 100 grams of dry mycelium per liter.^[25] A critical breakthrough involved developing heat-treatment protocols to hydrolyze and deplete RNA, reducing nucleic acid levels below 2%—a threshold deemed safe for human consumption to avoid risks like elevated uric acid from purine metabolism.^[26] These methods, tested in lab fermenters, ensured the resulting mycoprotein met preliminary nutritional and safety criteria without compromising yield, paving the way for larger-scale validation while halting short of commercial production.^[14]

Commercialization and Key Milestones

In 1985, Marlow Foods, a joint venture between Rank Hovis McDougall and Imperial Chemical Industries, launched the first Quorn products in the United Kingdom following approval from the Ministry of Agriculture, Fisheries and Food (MAFF). This clearance came after over a decade of safety testing, which addressed concerns about high RNA content in fungal biomass by developing a heat-treatment process to reduce it to safe levels below 2 grams per day for adults. Initial offerings included two savoury pies sold in Sainsbury's supermarkets, marking the commercial debut of mycoprotein as a meat alternative despite early regulatory scrutiny over potential nucleic acid-related risks.^[27]^[14]^[28] The 1990s saw European expansion accelerated by heightened demand for meat substitutes amid the bovine spongiform encephalopathy (BSE) crisis, which eroded consumer confidence in beef products. By 2001, Quorn's annual sales reached £71.5 million, reflecting improved market acceptance post-BSE. In the United States, mycoprotein achieved Generally Recognized as Safe (GRAS) status through self-affirmation in 2001, supported by allergenicity studies showing low reaction incidence, enabling the introduction of seven Quorn products in 2002 after FDA review.^[29]^[1] A pivotal economic shift occurred in 2015 when Monde Nissin Corporation acquired Quorn Foods for £550 million from previous owners Exponent Private Equity and Intermediate Capital Group, providing capital for global scaling. This acquisition facilitated entry into Asian markets and broader international distribution, building on established European and North American footholds to position mycoprotein as a viable alternative protein amid evolving regulatory landscapes.^[30]^[31]

Production Methods

Fermentation Process

The production of mycoprotein relies on submerged aerobic fermentation of the filamentous fungus Fusarium venenatum in large-scale, stirred-tank bioreactors equipped with agitation, aeration, and precise environmental controls. The process operates continuously to maintain steady-state growth, typically running for 700–1,000 hours per cycle before shutdown to mitigate accumulation of short, hyperbranched morphological mutants that could degrade product quality. Carbon sources such as glucose (often derived from hydrolyzed starch or molasses), ammonia for nitrogen, and mineral salts form the basal medium, enabling rapid hyphal extension and biomass accumulation under optimized conditions.^[32]^[33]^[34] Fermentation parameters are tightly regulated, with temperature held at 28–30 °C to support optimal metabolic activity of F. venenatum, and pH controlled at approximately 6.0 via intermittent addition of ammonium hydroxide, which also serves as a nitrogen supplement. Aeration and agitation ensure sufficient oxygen transfer, but controlled oxygen limitation—achieved by modulating dissolved oxygen levels below saturation thresholds—promotes hyphal branching and pellet fragmentation, yielding a fibrous, meat-analogous microstructure rather than uniform pellets. This morphological control is critical for downstream texture, as unrestricted aeration favors elongated, less branched filaments that reduce viscosity and shear sensitivity in the broth.^[11] Strain-specific adaptations distinguish F. venenatum processes from batch-oriented fungal fermentations; while pilot-scale batch trials achieve dry biomass yields of 20–30 g/L over 40–50 hour cycles by exhausting substrates in closed vessels, commercial continuous modes prioritize dilution-rate control for sustained productivity of 1–2 g/L/h dry weight at steady-state concentrations of 10–15 g/L (wet basis, equivalent to ~5–10 g/L dry after accounting for ~7–10% solids content). Continuous operation avoids batch-to-batch variability but requires vigilant monitoring of growth kinetics, as higher dilution rates can shift morphology toward less desirable forms. Substrates like glucose enable higher yields than complex alternatives in submerged setups, though optimizations for agro-residues remain experimental.^[11]^[34]^[8]

Harvesting and Processing

Following fermentation, the fungal biomass is harvested primarily through centrifugation, separating the dense mycoprotein-rich pellet from the liquid supernatant containing residual media and metabolites. This step recovers approximately 90-95% of the biomass, with the filamentous structure of Fusarium venenatum preserved in a paste-like form suitable for further downstream handling.^[34]^[35] The harvested biomass undergoes RNA reduction to mitigate potential health risks from high nucleic acid content, which can elevate uric acid levels upon digestion due to purine metabolism. This is achieved via heat treatment, typically heating the biomass suspension at 65-72°C for 10-30 minutes to hydrolyze RNA through endogenous ribonuclease activation, lowering levels from 10-25% of dry weight to below 2%.^[34]^[11]^[36] No alkali treatment is standard for F. venenatum-derived mycoprotein, as thermal methods suffice for food-grade safety. This process incurs minor efficiency losses, with protein recovery retained at 85-90% post-reduction, though exact yields vary by strain and conditions.^[8] Subsequent texturization exploits the inherent branched hyphae for meat-analogue formation, applying shear forces via extrusion or squeeze-flow processing to align fibers without extensive binders or additives. This mechanical alignment creates structured products such as chunks, mince, or fibers, yielding a fibrous texture that mimics muscle tissue while minimizing processing inputs—distinct from high-extrusion demands of defatted plant proteins. Quality controls include pasteurization integrated into heating steps (e.g., >70°C hold times) to eliminate vegetative pathogens and spores, alongside washing and freezing for spoilage prevention and extended shelf-life.^[37]^[38]^[39]

Nutritional Profile

Macronutrients and Digestibility

Mycoprotein derived from Fusarium venenatum, on a dry weight basis, contains approximately 45% protein, comprising primarily globulins and albumins typical of fungal sources.^[1] The remaining macronutrients include 25% dietary fiber, predominantly insoluble forms such as chitin (one-third) and β-glucans (two-thirds), less than 3% fat (mostly polyunsaturated), and minimal carbohydrates (around 2-3%).^[1] ^[11] On a wet weight basis (reflecting typical product moisture of 70-75%), these translate to about 11 g protein, 6 g fiber, 2.9 g fat, and 3 g carbohydrates per 100 g.^[1] The protein exhibits high quality, with a protein digestibility-corrected amino acid score (PDCAAS) of 0.996, indicating completeness in essential amino acids and comparability to milk protein.^[40] This score accounts for both amino acid composition and digestibility, where the essential amino acid profile meets or exceeds human requirements without lysine as a limiting factor in F. venenatum strains.^[4] However, the fibrous cell wall structure can encapsulate proteins, leading to in vitro digestibility estimates of around 51% release in combined gastric and small intestinal phases, though true ileal digestibility in vivo supports the elevated PDCAAS through adjusted net absorption of 70-90% for essential amino acids.^[1] ^[41] Caloric density on a dry basis is approximately 200-250 kcal per 100 g, driven mainly by protein contribution, with fiber providing negligible energy.^[1] The low fat content contributes to a profile favoring unsaturated fatty acids, while the insoluble fiber modulates overall macronutrient bioavailability without rendering the protein incomplete.^[1]

Micronutrients and Fiber Content

Mycoprotein derived from Fusarium venenatum contains several water-soluble B vitamins, including riboflavin at 0.26 mg per 100 g, vitamin B6 (pyridoxine) at 0.1 mg per 100 g, folate at 114 μg per 100 g, and vitamin B12 (cobalamin) at 0.72 μg per 100 g.^[4]^[11] These levels reflect natural occurrence without fortification, though vitamin B12 content remains low relative to daily requirements. Mycoprotein also supplies minerals such as phosphorus, potassium, zinc, iron, and selenium, contributing to its micronutrient profile, albeit with concentrations influenced by production conditions.^[42] The bioavailability of these minerals may be constrained by the dense fungal cell wall matrix, which includes insoluble fibers that can bind divalent cations like iron and zinc, potentially reducing absorption in the gastrointestinal tract.^[1] The dietary fiber in mycoprotein totals approximately 6 g per 100 g on a wet weight basis, with the composition dominated by β-glucans (roughly two-thirds) and chitin (one-third).^[43]^[1] On a dry weight basis, fiber reaches about 24%, wherein the chitin-glucan matrix of the cell walls consists of 75% β-glucans and 25% chitin.^[44]^[45] Chitin, a polymer of N-acetylglucosamine, serves as an insoluble fiber with prebiotic potential through microbial fermentation in the colon, while β-glucans, primarily (1,3)-(1,6)-linked, form a soluble component linked to viscosity effects in digestion.^[46] Approximately 12% of the fiber is soluble, with the remainder insoluble, reflecting the filamentous fungal structure.^[11] Variability in micronutrient and fiber profiles can arise from fermentation substrates, though specific impacts—such as elevated selenium in glucose- or wheat-based feeds—remain documented primarily in broader fungal biomass studies rather than standardized mycoprotein production.^[42]

Health Implications

Claimed Benefits

Mycoprotein consumption has been associated with enhanced satiety in multiple randomized controlled trials, attributed to its combination of high protein (approximately 45-50 g per 100 g dry weight) and dietary fiber (25-30 g per 100 g, including beta-glucans and chitin), which delay gastric emptying and stimulate satiety hormones like GLP-1 and PYY. In a crossover trial involving overweight adults, a mycoprotein preload reduced subsequent energy intake by 18% compared to a whey protein equivalent, with effects persisting into the following day. Another study reported 20-25% greater subjective fullness ratings after mycoprotein versus chicken meals, alongside a 24% acute reduction in ad libitum intake. These outcomes stem from the viscous, gel-forming properties of fungal cell wall fibers, which increase chyme viscosity and prolong nutrient absorption, though most trials are acute or short-term (up to 1 week) with small cohorts (n<30), limiting generalizability to chronic dieting.^[47]^[48]^[49] Evidence from randomized controlled trials also supports claims of favorable lipid profile improvements, particularly reductions in total and LDL cholesterol, linked to beta-glucan-mediated bile acid sequestration in the gut, enhancing hepatic cholesterol conversion to bile salts. A systematic review and meta-analysis of nine RCTs (n=178) demonstrated significant decreases in total cholesterol following mycoprotein intake, with effect sizes comparable to other fiber-rich interventions. In a 4-week substitution trial replacing meat for mycoprotein in overweight participants, total cholesterol fell by 6.74% and LDL by 12.3% from baseline (p<0.02), independent of weight loss. Acute studies corroborate this, showing postprandial cholesterol suppression in hypercholesterolemic individuals, though mechanisms may involve both fiber and low saturated fat content (<1 g per 100 g); limitations include reliance on industry-funded research and inconsistent dosing (20-50 g per serving). EFSA evaluated but did not substantiate a specific claim for mycoprotein maintaining normal LDL levels due to insufficient human data at proposed intakes.^[50]^[51]^[2] Mycoprotein exhibits potential for glycemic control, primarily through postprandial modulation, owing to its low glycemic index (estimated 20-30) from fiber-protein matrix slowing starch hydrolysis and glucose uptake. In type 2 diabetes patients, a double-blind RCT found mycoprotein with guar gum reduced peak glucose excursions by 15-20% versus controls, with additive effects on insulin response. Systematic reviews of acute feeding studies confirm 10-36% lower insulinemia and glycemia peaks when mycoprotein replaces animal proteins in mixed meals, mechanistically via ileal brake activation and reduced hepatic glucose output. Short-term (1-4 weeks) interventions show sustained postprandial benefits without altering fasting insulin sensitivity in healthy adults, positioning it as a tool for diabetes management adjuncts; however, evidence for long-term HbA1c reductions is preliminary, with trials often underpowered (n<20) and focused on acute responses rather than clinical endpoints like complications.^[52]^[53]^[54]^[55]

Adverse Effects and Risks

Consumption of mycoprotein, particularly in Quorn products, has been associated with non-allergic gastrointestinal adverse effects, including nausea and vomiting. An analysis of 1,752 self-reported reactions documented 1,692 cases of gastrointestinal symptoms such as nausea, emesis, diarrhea, abdominal cramping, and blood in vomit or stool. 30218-7/fulltext) In an earlier controlled trial submitted by the manufacturer involving 200 volunteers, approximately 10% experienced nausea or vomiting after consuming mycoprotein. ^[56] These symptoms are often attributed to potential intolerances related to the product's high RNA content, fiber, or fungal composition, though causation remains debated due to reliance on self-reports. ^[57] Debates persist regarding underreporting of these effects, as pharmacovigilance data primarily derive from voluntary consumer submissions rather than systematic monitoring. Advocacy analyses, including the 2018 Jacobson review, argue that the volume of self-reported incidents—collected via dedicated complaint platforms—suggests greater prevalence than officially acknowledged, potentially underestimating causal links to mycoprotein intolerance. 30218-7/fulltext) ^[58] Critics note that manufacturer and regulatory responses have historically minimized non-allergic GI risks, emphasizing rarity, which may discourage reporting and limit epidemiological scrutiny. ^[57] Mycotoxin contamination poses a theoretical risk in mycoprotein production, as Fusarium venenatum can produce low levels of toxins like fumonisin B1 under certain conditions, though commercial fermentation processes maintain levels below detectable thresholds or regulatory limits (e.g., fumonisin B1 at approximately 8.6 µg/kg in analyzed strains). ^[59] ^[6] Safety evaluations confirm no toxicological concerns from mycotoxins in standard products, but lapses in quality control could elevate exposure risks. ^[6] Long-term data on chronic mycoprotein consumption in humans remain limited, with most evidence from short-term trials showing no acute toxicity. Animal studies, including 14-day rat exposures up to 150,000 ppm, report no adverse effects or carcinogenicity, supporting a no-observed-adverse-effect level at high doses. ^[6] However, extended human cohort studies are scarce, prompting calls for further investigation into potential cumulative impacts like sustained GI irritation or metabolic effects. ^[4]

Allergy and Hypersensitivity Debates

Mycoprotein, derived from the fungus Fusarium venenatum, has been associated with rare IgE-mediated allergic reactions, primarily confirmed through positive skin prick tests and radioallergosorbent tests (RAST) detecting specific IgE antibodies to Fusarium proteins.^[60]^[61] In documented cases, skin prick testing with mycoprotein extracts produced wheal responses greater than or equal to 2 mm in affected individuals, indicating type I hypersensitivity, while RAST assays identified elevated IgE levels targeted at ribosomal protein P2, a key allergen shared with other fungi.^[60]^[61] Systematic reviews of clinical data estimate the incidence of true allergic sensitization at exceptionally low levels, potentially below 0.01%, though underreporting may occur due to misclassification of symptoms as gastrointestinal intolerance.^[1] A central debate concerns the distinction between IgE-mediated allergies and non-allergic irritant responses, particularly for gastrointestinal symptoms like nausea and vomiting reported after consumption. Manufacturers of mycoprotein products, such as Quorn, maintain that most adverse GI effects stem from transient intolerance rather than immunological mechanisms, citing the absence of widespread positive allergy diagnostics in population studies.^[1] Independent reports counter this, highlighting cases of anaphylaxis, including a 2003 Journal of Allergy and Clinical Immunology publication detailing severe immediate-type hypersensitivity in an asthmatic patient with mold allergies, involving urticaria, dyspnea, and hypotension shortly after ingestion, corroborated by positive prick-to-prick tests and cross-reactive IgE inhibition assays.^[61] Critics argue that emergency room visits for mycoprotein-related reactions may be underdocumented, as symptoms overlap with common food intolerances, potentially inflating non-allergic attributions. Cross-reactivity with environmental molds exacerbates risks in atopic individuals, with immunological evidence showing shared allergenic epitopes between F. venenatum and species like Aspergillus fumigatus, Cladosporium herbarum, and Alternaria alternata.^[62] Inhibition studies demonstrate that mycoprotein extracts can block IgE binding to mold allergens in serum from sensitized patients, suggesting molecular homology drives these reactions, though the clinical prevalence remains low—estimated at 1 in 100,000 for severe events in broader reviews of fungal food allergies.^[63]^[64] This cross-sensitization underscores the need for caution in mold-allergic populations, where even low-level exposure may precipitate hypersensitivity disproportionate to general incidence rates.^[65]

Sensory and Functional Properties

Texture and Taste Characteristics

Mycoprotein possesses a naturally fibrous texture derived from the intertwined hyphal filaments of the fungal mycelium, which align during processing to mimic the anisotropic structure of animal muscle fibers.^[8] Instrumental texture analysis of mycoprotein-based nuggets reveals hardness values around 1.37 kg, springiness of 0.70 mm, cohesiveness of 0.56, and chewiness of 0.53 kg·mm, comparable to chicken nuggets (1.41 kg hardness, 0.73 mm springiness, 0.58 cohesiveness, 0.59 kg·mm chewiness) with no significant differences (p > 0.05).^[66] This fibrous mouthfeel arises from the high mycelial integrity, where shear forces during extrusion promote fiber alignment, though suboptimal processing can result in perceptions of rubberiness in blind sensory tests.^[67] Compared to soy-based alternatives, mycoprotein exhibits superior fibrous consistency and reduced rubbery attributes.^[8] The taste profile of mycoprotein is characterized by a neutral base with inherent umami notes stemming from glutamic acid and nucleotides in the fungal biomass, contributing to flavor enhancement without pronounced off-notes typical of plant proteins.^[45] Sensory evaluations describe subtle mushroom-like undertones, but these are minimal and often masked in formulations, with overall acceptability scores reaching 5.1 on a 7-point hedonic scale in optimized products akin to meat analogs.^[66] Bitterness from chitin components may emerge in underprocessed batches, though proper RNA reduction during fermentation mitigates such defects.^[68] Sensory panel data indicate variability in acceptance based on form: finer minces achieve higher liking due to uniform mouthfeel, while larger chunks preserve more distinct fiber perception but may score lower in chew preference.^[6] In comparative studies, mycoprotein's texture and flavor align closely with poultry, supporting its utility as a meat mimic, though causal factors like hyphal density directly influence shear resistance and palatability.^[8]

Culinary Uses and Limitations

Mycoprotein exhibits versatility in culinary preparations, serving as a meat substitute in dishes such as stir-fries, burgers, and tacos, where it integrates well with vegetables and sauces.^[69] Cooking times are typically short, ranging from 8 to 14 minutes depending on the method, such as pan-frying or oven-baking, allowing for quick meal preparation.^[70] ^[71] Its fibrous structure contributes to effective moisture retention during cooking, with formulations showing up to 33% lower cooking loss compared to chicken-based nuggets.^[72] In hybrid applications, mycoprotein is blended with animal meat to improve texture and reduce meat content while enhancing sustainability, as demonstrated in products combining it with pork for restaurant servings.^[73] ^[74] However, achieving full substitution in purely plant-based recipes can be challenging due to demands for authentic meat-like flavor development, often necessitating additional seasonings or binders. Limitations in culinary use include reduced Maillard browning potential, attributed to lower availability of free amino acids in the fungal matrix, which restricts the formation of complex flavors and colors during high-heat processes like grilling or searing.^[75] Reheating may lead to structural shrinkage in some forms, potentially affecting texture, though mycoprotein demonstrates overall thermal stability up to 120°C without significant degradation.^[76]

Market Dynamics

Product Availability and Branding

Quorn Foods dominates the commercial mycoprotein sector, producing the majority of available products under the Quorn brand, which features mycoprotein derived from Fusarium venenatum in formats such as mince, pieces (fillets), nuggets, grounds, and sausages.^[77] These are primarily sold in retail channels worldwide, including supermarkets in Europe, North America, and Asia, with core offerings like 300g and 500g packs of mince and pieces.^[78] Emerging competitors, such as Meati Foods using mushroom mycelium and Atlast Food Co. with mycelium-based alternatives, remain nascent with limited product lines focused on steaks and dairy analogs rather than broad mycoprotein mimics.^[79] Mycoprotein products are predominantly available in frozen formats, which constitute the leading segment due to extended shelf life and convenience for consumers.^[80] Quorn introduced ambient-stable options in 2019, including dried wonder grains, ready-to-eat bowls, and strips, enabling non-refrigerated distribution but representing a smaller portion of overall volume compared to frozen mince and formed items.^[81] Quorn's branding has shifted post-2020 to foreground "mycoprotein" as a distinct fungal-derived protein, distinguishing it from soy- or pea-based meat analogs through campaigns highlighting its complete amino acid profile and fiber content, as seen in updated packaging and nutritional messaging.^[82] This reorientation accompanies ingredient simplifications, such as removing artificial additives from core frozen lines by 2025, to appeal to health-focused buyers seeking natural alternatives.^[83]

Adoption Trends and Economic Challenges

Mycoprotein adoption has shown limited growth and recent stagnation in key markets, contrasting with the earlier expansion of plant-based alternatives. In the United Kingdom, where Quorn dominates as the primary commercial mycoprotein brand, group revenues reached £204.9 million in 2023, reflecting a 6.9% decline from the prior year amid softening demand for meat alternatives in retail channels.^[84] This follows a post-2020 plateau, with UK retail sales for mycoprotein products failing to match the pre-pandemic surge seen in broader plant-based categories, which benefited from heightened consumer interest in sustainability before facing their own market corrections. In the United States, mycoprotein represents a minor fraction of the $4.76 billion meat substitutes market in 2023, with low consumer awareness—only 12% of Americans reporting familiarity—and uptake constrained by competition from established soy and pea-based options that captured disproportionate share during the alt-protein boom.^[79]^[85] Economic challenges have impeded broader adoption, primarily through persistent cost premiums and production vulnerabilities. Retail mycoprotein products, such as Quorn mince or fillets, typically price at £10-15 per kg, approximately 2-3 times the cost of equivalent animal proteins like ground beef or chicken at £3-5 per kg, limiting appeal to price-sensitive consumers beyond niche health or vegetarian segments.^[34] Techno-economic analyses indicate production costs for crude mycoprotein at around $5 per kg, which can achieve protein parity with beef under optimized conditions but escalates in retail due to processing and branding, exacerbating competitiveness against cheaper plant isolates. Supply chain dependencies further strain viability; mycoprotein fermentation relies heavily on glucose as a carbon source, and while specific 2022 spikes reached up to 50% amid global commodity disruptions, ongoing volatility in sugar feedstocks—tied to climate-impacted yields—poses risks without diversified substrates.^[34]^[28] Consumer rejection rates, often cited at 30-40% in sensory and acceptance studies, stem from off-putting textures and flavors reminiscent of fungal origins, with polls highlighting dislike for the fibrous mouthfeel despite nutritional merits.^[86]^[87] This sensory barrier, combined with entrenched preferences for familiar meat profiles, has favored lower-cost pea and soy competitors, which dominate alt-protein shelves and erode mycoprotein's market penetration without substantial innovation in affordability or palatability.^[88]

Regulatory Framework

Approval Processes

Mycoprotein, derived from the filamentous fungus Fusarium venenatum, underwent rigorous safety evaluations prior to commercialization, with approvals granted based on comprehensive dossiers encompassing toxicological studies, microbiological assessments, and controlled human feeding trials demonstrating no adverse effects at projected consumption levels.^[1] In the United Kingdom, the Ministry of Agriculture, Fisheries and Food approved mycoprotein for food use in 1985 following extensive pre-market testing, including pilot-scale production validations and multi-year safety data accumulation that confirmed its suitability as a novel protein source.^[23] This clearance enabled the launch of Quorn-branded products, marking the first commercial application after over a decade of research and development.^[89] Expansion into the European Union occurred prior to the 1997 enactment of Regulation (EC) No 258/97 on novel foods, allowing mycoprotein products to enter markets in countries such as Ireland and France based on the UK's established safety profile without necessitating full novel food authorization under the new framework.^[90] Products placed on the EU market before May 15, 1997, benefited from transitional provisions if supported by a significant history of consumption, which applied to mycoprotein given its pre-existing UK approvals and subsequent imports.^[91] The European Commission's 2024 consultation affirmed the non-novel status of mycoprotein from F. venenatum strain NRRL 26228, used in Quorn formulations, citing equivalent intended uses and safety data to longstanding products.^[92] In the United States, Marlow Foods notified the Food and Drug Administration (FDA) of its self-determination that mycoprotein is generally recognized as safe (GRAS) via GRAS Notice GRN 000091, submitted in November 2001 for use in meat analogs and other foods at levels up to 30 grams per serving.^[93] The FDA's January 2002 response letter raised no questions on the GRAS conclusion, relying on evidence from compositional analysis, digestion studies, and absence of toxicological concerns in animal models and human consumption data exceeding 100 million servings annually in the UK.^[94] This status exempted mycoprotein from pre-market food additive approval, while the USDA's Food Safety and Inspection Service provided regulatory accommodations for its use in meat-like products, distinguishing it from traditional animal-derived mimics under labeling exemptions for non-meat alternatives.^[95]

Labeling and Safety Standards

In the United States, Quorn mycoprotein products are required to include specific labeling disclosures following a 2017 class-action settlement, stating that "Mycoprotein is a mold (member of the fungi family)" and warning of "rare cases of allergic reactions to products that contain mycoprotein."^[96] 30218-7/fulltext) These labels address the fungal origin and potential hypersensitivity, distinct from typical animal-derived proteins, though they do not mandate highlighting mycoprotein as a major allergen. In the European Union, mycoprotein is classified as a novel food under Regulation (EU) 2015/2283, with labeling typically specifying "mycoprotein from Fusarium venenatum" or similar fungal derivation, alongside potential cross-contamination warnings such as "may contain egg" from processing aids like egg albumen used in production.^[92] ^[97] Quorn voluntarily includes advisory language on rare allergic risks, but mycoprotein is not among the 14 regulated EU allergens requiring bolded emphasis, potentially understating risks for sensitive individuals.^[97] Post-market surveillance relies on voluntary reporting systems rather than mandatory centralized tracking, with the UK Food Standards Agency (FSA) monitoring novel food incidents through consumer complaints and industry notifications, though data gaps persist due to underreporting. A 2018 analysis of self-reported adverse events to the Center for Science in the Public Interest (CSPI) documented 1,691 gastrointestinal (GI) cases—such as emesis, diarrhea, and cramps—occurring within 8 hours of Quorn consumption across 31 countries, prompting calls for enhanced GI risk disclosures beyond allergy warnings, as symptoms often mimic intolerance from high fiber content (up to 6g per 100g serving) but exceed expected rates.30218-7/fulltext) Quorn maintains that reported GI issues stem primarily from fiber rather than mycoprotein itself, with incidence rates below 1 in 30,000 in the UK based on CSPI's historical surveys, yet critics argue enforcement lacks proactive thresholds for label updates.^[97] 30218-7/fulltext) Safety standards emphasize fungal-specific controls, including Good Manufacturing Practices (GMP) to limit mycotoxins like fumonisins and trichothecenes to undetectable levels (<10 μg/kg in tested batches), contrasting with pathogen-focused protocols for animal proteins. ^[98] Allergenicity assessments target protein fractions, with RNA and compositional analyses confirming low cross-reactivity potential, though real-world reports indicate IgE-mediated reactions in mold-allergic individuals, without codified ppm limits akin to gluten thresholds.^[92] 30218-7/fulltext) These standards prioritize production hygiene over post-harvest microbial risks, but gaps in mandatory GI symptom monitoring highlight causal disconnects in ongoing oversight, as voluntary disclosures may not fully mitigate underrecognized non-allergic effects.30218-7/fulltext)

Environmental Analysis

Lifecycle Resource Demands

Mycoprotein production via submerged fermentation of Fusarium venenatum relies on carbohydrate substrates, primarily glucose derived from starch crops such as wheat or corn, with typical yields requiring 2-3 kg of glucose per kg of dry mycoprotein biomass due to conversion efficiencies of approximately 0.4-0.5 g biomass per g substrate.^[34] This substrate input links resource demands to upstream agricultural processes for feedstock cultivation, though alternatives like agricultural residues or waste streams can potentially lower these dependencies.^[99] Lifecycle assessments indicate land use for mycoprotein at under 2 m² per kg protein, primarily attributable to substrate production rather than direct fermentation facilities, which require minimal arable land.^[100] Water demands vary by system boundary but range from approximately 500 L/kg protein in process-inclusive estimates to around 2,000 L/kg when incorporating full upstream irrigation for substrates.^[101] ^[32] Lower figures, such as 31 L/kg for cradle-to-gate boundaries excluding extensive upstream allocation, highlight substrate sourcing as a key variability factor.^[102] Energy inputs for fermentation, including aeration, heating, and stirring in large-scale bioreactors, are estimated at 15-20 kWh per kg protein, equivalent to 54-72 MJ/kg, driven by the need for precise temperature and oxygen control in continuous submerged systems.^[101] These demands exceed those of simple crop-based proteins but can be mitigated through process optimizations or renewable energy integration, with total lifecycle energy influenced by substrate refining.^[103] Literature on full lifecycle resource assessments remains limited, with most data derived from Quorn-specific models or small-scale studies, underscoring the need for broader empirical validation across production scales.^[100]

Emission Comparisons and Critiques

Life cycle assessments indicate that mycoprotein production emits approximately 0.7 to 1.6 kg CO₂e per kg of product, depending on the specific formulation and scope, with base mycoprotein around 0.79 kg CO₂e/kg and processed items like mince at 1.29–1.58 kg CO₂e/kg.^[104]^[102] These figures derive from cradle-to-gate analyses, encompassing fermentation, substrate inputs, and processing but excluding downstream consumer use or indirect land-use changes.^[104] Compared to beef mince, which averages 32–43 kg CO₂e/kg, mycoprotein emissions represent 3–6% of beef's footprint, achieving over 90% reductions in many scenarios.^[104] Versus chicken breast (average 4.6–5 kg CO₂e/kg), mycoprotein is 23–59% lower, though ranges vary by production region and feed efficiency.^[104] For plant proteins, mycoprotein (0.73 kg CO₂e/kg) exceeds low-end soy estimates (0.10 kg CO₂e/kg) but aligns with global soy averages (0.78 kg CO₂e/kg) and undercuts pea protein concentrate (1.91 kg CO₂e/kg), reflecting processing intensities in isolates.^[104]^[102] Pulses like lentils or beans typically range 0.5–1 kg CO₂e/kg dry weight, making mycoprotein comparable or moderately higher when adjusted for wet product yields and energy inputs.^[104] Critiques highlight methodological caveats, including omission of indirect emissions from carbohydrate substrates like glucose derived from corn or wheat, which involve agricultural monocultures, fertilizer use, and potential land conversion not fully allocated in standard LCAs.^[104] Fermentation energy, while efficient per unit protein, scales with electricity demands that could elevate totals under fossil-heavy grids, though renewable integration remains untested at mass volumes.^[102] Proponents, including reports aligned with sustainability frameworks like EAT-Lancet principles, emphasize mycoprotein's edge over ruminant meats for GHG mitigation.^[100] Skeptics argue such comparisons often select optimistic baselines for alternatives while overlooking technological pathways to decarbonize meat production, such as nuclear or regenerative systems, and question unproven scalability to displace meat at planetary demand levels without inflating energy footprints.^[104] Many LCAs, including Quorn-commissioned ones, exhibit variability in assumptions, potentially understating upstream burdens.^[104]

References

[1]
Mycoprotein: The Future of Nutritious Nonmeat Protein, a ... - NIH
Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus.
[2]
Fungal Protein – What Is It and What Is the Health Evidence? A ...
Feb 17, 2021 · Mycoprotein is a protein-rich fungal-derived sustainable food source that was first discovered in the early 1960's.
[3]
Food for our future: the nutritional science behind the sustainable ...
Apr 11, 2023 · Mycoprotein is a well-established and sustainably produced, protein-rich, high-fibre, whole food source derived from the fermentation of fungus.
[4]
Mycoproteins and their health‐promoting properties: Fusarium ...
May 20, 2024 · In a narrow sense, mycoproteins refer to protein-enriched foods derived from filamentous fungi, with their RNA content reduced through heat ...
[5]
Effects of mycoprotein on glycaemic control and energy intake in ...
Feb 26, 2020 · In conclusion, the acute ingestion of mycoprotein reduces energy intake and insulinaemia, whereas its impact on glycaemia is currently unclear.<|control11|><|separator|>
[6]
Characterization and preliminary safety evaluation of mycoprotein ...
May 26, 2025 · Mycoprotein, produced by fermenting filamentous fungi, is a high - quality option with meat - like texture, high protein content, rapid growth, ...Missing: definition | Show results with:definition<|separator|>
[7]
Mycoprotein: What It Is, Potential Side Effects, and Benefits - Healthline
Oct 22, 2019 · What is mycoprotein? Mycoprotein is a protein made from Fusarium venenatum, a naturally occurring fungus. To create mycoprotein ...
[8]
Fusarium-based mycoprotein: Advancements in the production of ...
This review provides a comprehensive understanding of the potential of Fusarium-based mycoprotein to contribute to a sustainable and resilient food system.
[9]
Fusarium venenatum - an overview | ScienceDirect Topics
Fusarium venenatum is defined as a filamentous fungus commercially utilized to produce Quorn™ mycoprotein, a high-protein meat substitute, as well as for ...
[10]
Mycoprotein: The new generation of alternative Proteins - Planteneers
... mycoprotein on an industrial scale using the fungi fusarium venenatum. Mycoprotein is a filamentous fungal biomass with meat-like texture and a high protein ...
[11]
Mycoprotein: production and nutritional aspects: a review
Nov 17, 2023 · Mycoprotein is the nucleic acid-depleted biomass that increases the mycelium (cells) of F. venenatum in a continuous fermenter like chemostat ...
[12]
Mycoprotein - an overview | ScienceDirect Topics
Single-cell protein sources tend to be high in nucleic acids, which can lead to excessive blood uric acid levels, a problem for people prone to gout. Once the ...
[13]
Quorn™: a story about Single Cell Protein | Controlled Mold
Jan 14, 2022 · Nucleic Acids. Things that grow fast and produce proteins quickly contain a lot of RNA for translation. This is a problem because humans ...Nucleic Acids · Quorn As A Benchmark · Quorn As A MisoMissing: differences morphology<|control11|><|separator|>
[14]
[PDF] Myco-protein from Fusarium venenatum: a well-established product ...
Abstract Fusarium venenatum A3/5 was first chosen for development as a myco-protein in the late 1960s. It was intended as a protein source for humans and ...
[15]
Growing mycoprotein (Fusarium venenatum) - Appropedia
Jan 27, 2024 · This protein is derived from the soil-dwelling fungus Fusarium venenatum A3/5 and is used to produce mycoprotein found in Quorn—the leading ...
[16]
Inter-genome comparison of the Quorn fungus Fusarium venenatum ...
The soil dwelling saprotrophic non-pathogenic fungus Fusarium venenatum, routinely used in the commercial fermentation industry, is phylogenetically closely ...Missing: habitat mold
[17]
The genetic basis of colonial variants in Fusarium venenatum - GtR
Continuous, or long-term production is hampered by the production of variants of the type strain, A3/5, which differ in branching morphology and have a much ...
[18]
Optimizing Mycoprotein Production by Aspergillus oryzae Using Soy ...
May 1, 2025 · Soy whey, a by-product of soy processing, has shown promise as a substrate for mycoprotein production using Aspergillus oryzae.
[19]
Neurospora intermedia from a traditional fermented food enables ...
Aug 29, 2024 · Unlike Fusarium venenatum, a fungus used for alternative meat production in Quorn43, and Aspergillus and Penicillium moulds used for fermented ...
[20]
The history of Neurospora crassa in fermented foods | Discover Food
Jul 19, 2025 · Filamentous fungi offer promising, sustainable alternatives to animal-derived proteins. While Fusarium venenatum is well known due to its use by ...
[21]
Vegan-mycoprotein concentrate from pea-processing industry ...
Apr 2, 2018 · Edible fungal strains of Ascomycota (Aspergillus oryzae, Fusarium venenatum, Monascus purpureus, Neurospora intermedia) and Zygomycota ( ...<|separator|>
[22]
Properties and Cultivation of Fusarium spp. to Produce Mycoprotein ...
Jan 27, 2025 · Fusarium species are used to produce mycoprotein, a sustainable alternative protein source, due to their high protein content and ability to ...
[23]
Mycoprotein: Nutritional and Health Properties - LWW
Mycoprotein is high in protein and fiber and low in energy and saturated fat and contains no trans-fat or cholesterol.
[24]
[PDF] “QUORN" MYCOPROTEIN - David Moore's World of Fungi
ing new protein-rich foods. In 1964 the British food, milling and bakery group, Ranks Hovis. McDougall PLC (RHM), decided to develop protein-rich foods for.
[25]
Myco-protein from Fusarium venenatum: a well-established product ...
Fusarium venenatum A3/5 was first chosen for development as a myco-protein in the late 1960s. It was intended as a protein source for humans.Missing: discovery RHM 1970s
[26]
Myco-protein: A twenty-year overnight success story - ScienceDirect
The resulting biomass is RNA reduced, harvested, texturized and sold for human consumption, either directly as a food or as meat or poultry alternatives in pre- ...Missing: early depletion
[27]
[PDF] QuornTM Myco-protein – Overview of a successful fungal product
This is the filamentous fungus. Fusarium venenatum A3/5 (ATCC PTA-2684), which is grown in continuous flow culture to produce myco- protein, which is sold under ...
[28]
What next for mycoprotein? - ScienceDirect.com
A number of studies have reported beneficial health effects from mycoprotein consumption, which have been reviewed previously [1]. Mycoprotein products are ...
[29]
Full article: Green entrepreneurship in UK foods and the emergence ...
The pioneer in alternative proteins was the British company Marlow Foods, which created the world's first mycoprotein product under the Quorn brand name.
[30]
Philippines' Monde Nissin buying UK meat substitute firm Quorn for ...
Oct 1, 2015 · Monde Nissin beat competition from some global food giants to clinch the deal for Quorn, which had sales of 150.3 million pounds in 2014. UK- ...
[31]
Quorn Foods meat substitute firm sold for £550m - BBC News
Sep 30, 2015 · The meat substitute company Quorn Foods - advertised in the UK by Olympic Gold winner Mo Farrah - has been sold to Monde Nissin of the Philippines for £550m ($ ...
[32]
Mycoprotein production and food sustainability - Microbiology Society
Aug 7, 2018 · The broth is heat treated as it leaves the fermenter to reduce the RNA content. It is then pasteurised and the liquid is removed by ...Missing: depletion | Show results with:depletion
[33]
17.18 The Quorn fermentation and evolution in fermenters
The RNA reduced mycoprotein dough or 'paste' is produced at the Quorn Foods Belasis site in Billingham, County Durham, England then transported a few miles to ...
[34]
A techno-economic model of mycoprotein production - Frontiers
Jul 19, 2023 · Fusarium venenatum A3/5/3, the organism used for mycoprotein production has been commercially available since the 1980s, however new fungal ...
[35]
Mycoprotein as novel functional ingredient: Mapping of functionality ...
Dec 1, 2022 · The centrifugation deposit is the mycoprotein biomass, which is further processed into meat alternative products, while the liquid supernatant ...Missing: alkali | Show results with:alkali
[36]
In vitro antidiabetic and antioxidant activities of protein hydrolysates ...
Apr 17, 2025 · To simulate ribonuclease activity and reduce the RNA content in the mycoprotein, a heat shock treatment was applied at 72 °C for 10 min during ...
[37]
Flow induced fibre alignment in Mycoprotein paste - ScienceDirect
The effects of extrusion and squeeze flow processing on the microstructure of Mycoprotein filamentous paste, a novel meat product alternative, are investigated.
[38]
[PDF] Creating a Chicken Analogue with Mycoprotein
After. “harvesting”, a series of downstream processes, such as washing, heating, pressing, and freezing, are carried out to make the mycoproteins ready to be ...
[39]
Colonic in vitro fermentation of mycoprotein promotes shifts in gut ...
Mar 5, 2024 · Production steps involve fermentation, heating to reduce RNA content, centrifugation, and freezing. A key component of MYC, which also ...
[40]
The protein quality of mycoprotein | Proceedings of the Nutrition ...
May 26, 2010 · Mycoprotein's protein quality is similar to milk protein, with a PDCAAS of 0.996, confirming its high quality. It is superior when supplemented ...Missing: macronutrient | Show results with:macronutrient<|separator|>
[41]
Comparing nutritional and digestibility aspects of sustainable ...
Results indicate that WPC, BPC and YPC are highest (ranging from 91.1 to 85.8%) in digestibility of EAA, MP relatively lowest (57.0%) and all other proteins ...
[42]
Nutritional Values and Bio-Functional Properties of Fungal Proteins
Dec 6, 2023 · Moreover, fungal proteins provide a series of micronutrients, including vitamin B12, riboflavin, folate, phosphorus, choline, potassium, zinc, ...
[43]
A review on mycoprotein: History, nutritional composition, production ...
By using various microbial strains on a diverse array of substrates under different conditions (pH, temperature, moisture, relative humidity (RH), and inoculum ...
[44]
Mycoprotein ingredient structure reduces lipolysis and binds bile ...
Nov 26, 2020 · MYC is rich in fibre (24% DW, of which approximately 2/3 are β-glucans and 1/3 is chitin) and protein (44% DW), while it is low in digestible ...<|separator|>
[45]
Pooling scientific information on the nutritional, sensory, and ...
This review examines the role of mycoproteins as a functional ingredient in meat analogue manufacturing, focusing on production methods, nutritional value, and ...
[46]
Short Chain Fatty Acid Production from Mycoprotein and ... - NIH
Apr 8, 2019 · A 75 g serving of mycoprotein contains 1.5 g of chitin and 4 g of β-glucan, indicating that both chitin and β-glucan may have an effect. Here, ...
[47]
Mycoprotein reduces energy intake and postprandial insulin release ...
This study aimed to investigate the effect of mycoprotein on energy intake, appetite regulation, and the metabolic phenotype in overweight and obese volunteers.
[48]
Acute effects of mycoprotein on subsequent energy intake and ...
Energy intake was significantly reduced the day of the study (by 24%) and the next day (by 16.5%) after eating mycoprotein compared with chicken. When measured ...
[49]
Effects of consuming mycoprotein, tofu or chicken upon subsequent ...
This study tested if: (1) a preload of mycoprotein and tofu consumed before a lunch meal have a greater effect on satiety when compared to a chicken preload ...Missing: trial | Show results with:trial
[50]
The effect of mycoprotein intake on biomarkers of human health
This systematic review and meta-analysis of 9 randomized control trials that included 178 participants showed clear effects of mycoprotein intake on total ...
[51]
The effects of substituting red and processed meat for mycoprotein ...
Aug 25, 2023 · Mycoprotein consumption led to a 6.74% reduction in total cholesterol (P = 0.02) and 12.3% reduction in LDL cholesterol (P = 0.02) from baseline ...<|separator|>
[52]
Investigating the effects of mycoprotein and guar gum on ... - Nature
May 23, 2025 · Mycoprotein has been shown to improve glycaemic control, lipid profiles and to lower appetite and energy intake, in both acute and in mid-term ( ...
[53]
Mycoprotein reduces glycemia and insulinemia when taken with an ...
Insulinemia was reduced postmeal after mycoprotein compared with the control and was statistically significant at 30 min (19% reduction) and 60 min (36% ...
[54]
Effects of mycoprotein on glycaemic control and energy intake in ...
Jun 28, 2020 · This study aims to systematically review the effects of mycoprotein on glycaemic control and energy intake in humans. ... Glycemic Control* ...Missing: diabetes | Show results with:diabetes
[55]
Daily mycoprotein consumption for 1 week does not affect insulin ...
Jul 14, 2020 · Mycoprotein consumption has been shown to improve acute postprandial glycaemic control and decrease circulating cholesterol concentrations.Subjects And Methods · Results · Nmr-Based Metabolomics<|separator|>
[56]
https://cspi.org/new/200208151.html
[57]
Self-reported adverse reactions associated with mycoprotein (Quorn ...
Results: Analysis of 1,752 adverse reactions found that Quorn products caused allergic and gastrointestinal symptoms, with some people experiencing both.
[58]
https://cspi.org/news/quorns-mycoprotein-linked-severe-allergic-reactions-gastrointestinal-symptoms-new-report
[59]
Molecular characterization of Fusarium venenatum-based microbial ...
Jan 26, 2024 · Microbial protein, produced by fermentation of Fusarium venenatum, which is a fungal species that can produce mycoproteins, contains high ...
[60]
Investigation of possible adverse allergic reactions to mycoprotein ...
Two of 10 patients referred to hospital following vomiting and diarrhoea after ingestion of mycoprotein had a mycoprotein skin-prick test weal > or = 2 mm but ...
[61]
Immediate-type hypersensitivity reaction to ingestion of mycoprotein ...
The aim of the study was to describe for the first time a case history of an asthmatic patient with severe hypersensitivity reactions to ingested mycoprotein.Missing: debate | Show results with:debate
[62]
Immediate-type hypersensitivity reaction to ingestion of mycoprotein ...
J ALLERGY CLIN IMMUNOL. MAY 2003. Food and drug reactions and anaphylaxis ly susceptible to proteolytic digestion. When added to F culmorum extract, which has ...Missing: JACI | Show results with:JACI
[63]
Allergy to ingested mycoprotein in a patient with mold spore inhalant ...
The major ingredient in these products is a mycoprotein made from the large-scale cell culture of the fungus Fusarium venenatum . It is obtained by continuous ...
[64]
Recent Advances in the Allergic Cross-Reactivity between Fungi ...
Oct 7, 2022 · Fungus-related foods, such as edible mushrooms, mycoprotein, and fermented foods by fungi, can often induce to fungus food allergy syndrome ( ...
[65]
Recent Advances in the Allergic Cross‐Reactivity between Fungi ...
Oct 7, 2022 · Thus, patients who are allergic to fungi may react adversely to mycoprotein because allergenic determinants are shared between them. It is ...Missing: incidence | Show results with:incidence
[66]
Mycoprotein as chicken meat substitute in nugget formulation - NIH
Apr 17, 2023 · The aim of this study was to replace chicken breast by mycoprotein in nuggets and optimizing the sensory and technological properties.
[67]
Influence of mycelial integrity damaged by ultrasonic treatment on ...
Jan 15, 2025 · During the process of mycoprotein products, the mycelium's intrinsic fibrous integrity plays a key role in the formation of meat-like texture.
[68]
Mycoprotein touted as future of protein due to flavour, nutrition and ...
Jun 15, 2022 · “This is where mycoprotein from mycelium fungi offers a superior option, as it has a natural umami flavour without bringing the type of off- ...
[69]
https://www.assaygenie.com/blog/guide-to-mycoprotein
[70]
Quorn Southern Fried Burger
Rating 3.7 (660) Southern Fried Burgers (252g) · (oven) 16 MIN · (air fryer) 10 MIN · Storage Instructions · Related FAQs · Carbon Footprint.
[71]
Quorn Burgers, Gourmet, Meatless Same-Day Delivery or Pickup
Preheat 1 tbsp oil in a pan. Cook Quorn Meatless Gourmet Burger for 8 minutes, flipping occasionally, until golden brown and piping hot. Grill 8 min. Preheat ...
[72]
Mycoprotein as chicken meat substitute in nugget formulation ...
Apr 17, 2023 · Also, mycoprotein nugget showed 33% lower cooking loss in comparison to control. Moisture, protein, lipid, and ash in optimized sample were ...Missing: retention tofu<|control11|><|separator|>
[73]
Blending meat and mycoprotein: New hybrid products prepare to ...
Jan 10, 2023 · 'Meat-like' qualities in a hybrid product. Mycorena believes such hybrid products could reduce consumers' meat consumption 'significantly', all ...
[74]
Quorn's Mycoprotein to Be Blended with Animal Pork and Served in ...
Jun 26, 2024 · “The solution is hybrid products that combine meat and plant-based ingredients that provide the flavor and texture consumers crave, with the ...
[75]
The impact of consumer in-home cooking methods on the ... - NIH
Sep 23, 2025 · The longer cooking time may also have increased the intensity of the Maillard reaction leading to darker browning for both PB and beef patties ...
[76]
The thermal stability of Quorn™ pieces - ResearchGate
Aug 7, 2025 · However, in general Quorn pieces were found to be stable to heat processing at 90 °C, 100 °C and 120 °C. ResearchGate Logo. Discover the world's ...
[77]
All Quorn Products - Mince, Sausages, Pieces & More
Discover Quorn's selection of great tasting food from all over the world, whether you're cooking from scatch or looking for a healthier meal. All products ...Missing: formats ambient
[78]
Quorn Eliminates All Artificial Ingredients from Its Core Frozen Lineup
Aug 6, 2025 · The revised 'Quorn Mince' range will be available in 300g and 500g packs, now comprising only four ingredients. Meanwhile, the 'Quorn Pieces' ...<|separator|>
[79]
[PDF] Consumer-snapshot-mycoprotein-in-the-US.pdf
While brands like Quorn, Meati, Nature's Fynd, and others who produce products using mycoprotein, mycelium, or fungi protein are a rapidly innovating segment of ...
[80]
Mycoprotein Market Size, Growth, Trends and Forecast
The frozen mycoprotein segment leads the market, benefiting from its convenience and longer shelf life, making it a preferred choice among consumers.Missing: 70%
[81]
Quorn launches its first ever ambient range-Global FoodMate
May 14, 2019 · ... ambient offer will deliver eight products across three formats, Wondergrains, Bowls and Strips. Three NEW 200g Quorn Wonder Grain products ...
[82]
10 Facts About Our Fungi-Derived Mycoprotein - Quorn Nutrition
Oct 7, 2023 · The main ingredient in Quorn mycoprotein - Fusarium venenatum - is actually a filamentous fungus from the ascomycete fungi family and they ...
[83]
Quorn unveils new look & no artificial ingredients claim across its ...
Aug 5, 2025 · Quorn unveils new look & no artificial ingredients claim across its core frozen ingredients range · Quorn's bold new line-up aims to reframe ...
[84]
Alternative meat producer Quorn's 2023 profits slump - Food Navigator
Sep 25, 2024 · Revenues dropped 6.9% to £204.9m for the year to 31 December 2023, with sales plummeting to a near six-year low. International sales also ...
[85]
US Meat Substitutes Market Size & Outlook, 2023-2030
The U.S. meat substitutes market generated a revenue of USD 4,760.7 million in 2023 and is expected to reach USD 42,728.3 million by 2030. The U.S. market is ...
[86]
Factors affecting consumer attitudes to fungi-based protein: A pilot ...
Aug 1, 2022 · This paper reports the results of a consumer acceptance study of fungal protein-based meat substitutes using a mixed-method design with a web-based surveyMissing: evaluation | Show results with:evaluation
[87]
Sensory properties and consumer acceptance of plant-based meat ...
Accordingly, some studies examined in the present review reported that meat substitutes are poorly rated, lack sufficient quality in terms of flavor and texture ...
[88]
Should I Really Pay a Premium for This? Consumer Perspectives on ...
Jan 23, 2023 · Consumers appreciate mycoprotein products for being high in fiber, low in fat, sodium, and sugar, and rich in essential amino acids, and for ...
[89]
Quorn story and reflections on a 60-year overnight success
Mar 24, 2025 · The first Quorn product on the UK market in 1985: a co-branded Sainsbury's ... Since then Quorn's mycoprotein has been approved for sale ...
[90]
Alternative proteins and EU food law - ScienceDirect.com
Quorn entered the EU market before the Novel Food Regulation (Wiebe 2004). Four microbial strains have been authorized via the Novel Food Regulation ...
[91]
Mycoproteins from Fusarium venenatum, green light in the EU
Aug 6, 2024 · The European Commission has finally clarified that mycoproteins from Fusarium venenatum can be qualified as traditional foods.<|separator|>
[92]
[PDF] ARTICLE 4 REQUEST Regulation (EU) 2015/2283
Aug 6, 2024 · The intended uses of the mycoprotein are the same as Quorn® which is considered a non-novel food and was consumed by a significant population.
[93]
Mycoprotein - GRAS Notices - FDA
FDA, U.S. Food and Drug Administration. U.S. Food & Drug Administration. GRAS ... Dec 3, 2001. GRAS Notice (releasable information):, GRN 91 (in PDF)6. Date ...
[94]
[PDF] GRAS Notice (GRN) 91-Additional Correspondence letter - FDA
Sep 1, 2022 · In a letter dated January 7, 2002, we informed you that we had no questions at that time regarding Marlow's conclusion that mycoprotein is GRAS ...
[95]
Self-reported adverse reactions associated with mycoprotein (Quorn ...
Analysis of 1,752 adverse reactions found that Quorn products caused allergic and gastrointestinal symptoms, with some people experiencing both. Allergic ...
[96]
Quorn agrees to change labels to reveal main ingredient is mold
Sep 7, 2017 · “Mycoprotein is a mold (member of the fungi family). There have been rare cases of allergic reactions to products that contain mycoprotein.
[97]
https://www.anaphylaxis.org.uk/wp-content/uploads/2025/09/Quorn-v7-Sept-2-25.pdf
[98]
Safety assays and nutritional values of mycoprotein produced by ...
May 14, 2020 · The safety and nutritional issues of produced mycoprotein were investigated including allergy tests and analyses of toxins, as well as ...<|separator|>
[99]
mycoprotein production from agricultural residues - RSC Publishing
Jun 24, 2021 · In this work, exploratory research on fermentation of F. venenatum on sugars derived from lignocellulosic residues is presented.<|separator|>
[100]
Mycoprotein: environmental impact and health aspects - PMC - NIH
Sep 23, 2019 · For the energy consumption category, mycoprotein was as efficient as dairy alternatives (15–20 kWh/kg), but less efficient than vegetables and ...Missing: retention pasteurization
[101]
Mycoprotein: environmental impact and health aspects
Sep 23, 2019 · In this paper, the impact caused by the substitution of animal-origin meat in the human diet for mycoprotein on the health and the environment ...Missing: carcinogenicity | Show results with:carcinogenicity
[102]
The environmental impact of mycoprotein-based meat alternatives ...
For mycoprotein-based meat alternatives, emissions from the ingredient production stage are greatly reduced compared to plant-based meat alternatives because ...
[103]
(PDF) Mycoprotein: environmental impact and health aspects
Sep 5, 2019 · Despite its high energy consumption (especially during submerged fermentation), the process does not require intensive use of arable land or ...<|separator|>
[104]
[PDF] Quorn Footprint Comparison Report by Carbon Trust
This report summarises the Carbon Trust's research into carbon, water, and land use footprints for the comparison of alternative protein sources and the ...