Welcome to our nutrition platform, dedicated to healthcare professionals.
Here you will find everything about our unique ingredient, Quorn mycoprotein, and the growing evidence-base that underpins our work. Plus, you will find a range of free resources to support you when talking to patients or clients about vegetarian or vegan diets and incorporating Quorn products into their favourite recipes.
Research & evidence
Meet the experts
Quorn mycoprotein and health
At Quorn, we are proud of the positive impacts our products can have on health and wellbeing. Here, we summarise our 30-year history of supporting academic research into the effects that Quorn and its key ingredient, Quorn mycoprotein, have on various aspects of physical health.
Work to find an alternative protein source for humans began in the 1960sExplore the history of Quorn mycoprotein
The product carbon footprint of Quorn Mince, which is made from Quorn mycoprotein, can be considered to be at least 10x lower than that of beefFind out about sustainbility and Quorn
Meet the experts
We work with independent experts across all our nutritional research in order to improve and expand knowledge on the evidence base for Quorn mycoprotein. You can meet them here.Meet all our experts
Tess holds a Bachelor of Science Degree in Psychology from University College London, and a Master of Science Degree in Health Psychology from the University of Nottingham, focusing on the motivations for adopting plant-based diets in autoimmune disease patient groups.
Holly is a recent Masters graduate in Human Nutrition from the University of Sheffield where she also holds a Bachelors of Medical Science in Health and Human Science.
Professor Francis Stephens
Professor Francis Stephens is currently a Professor of Exercise Metabolism and Physiology at the University of Exeter, UK, where he is researching nutritional strategies to enhance muscle adaptation to exercise training and improve blood glucose control.
Professor Pete Wilde
Professor Pete Wilde heads the food structure and digestion research at the Quadram Institute Bioscience, Norwich, UK.
Dr Emma Derbyshire
Dr Emma Derbyshire is an established nutritionist who has published over 150 peer-reviewed publications within the field of nutrition and public health, winning several writing awards.
Dr Benjamin Wall
Dr Benjamin Wall is a Muscle Physiologist, with a specific interest in how physical (in)activity and nutrition influence how muscle tissue adapts over the lifespan.
Dr Jose Muñoz
Dr Jose Muñoz is currently a Vice Chancellor Research Fellow in Human Nutrition at Northumbria University, UK.
Gareth has contributed to the Quorn project for over 50 years. In 1969, he joined the nutrition team at The Lord Rank Research Centre, High Wycombe, the science and technical centre of Ranks Hovis McDougall (RHM).
Professor Gary Frost
Professor Gary Frost is head of Section for Nutrition Research at Imperial College and leads the Imperial Centre for Translational Nutrition and Food Research.
Dr Tim Finnigan
Dr Tim Finnigan serves as Chief Scientific Officer at Quorn Foods, responsible for the research collaborations that underpin our agenda for sustainable nutrition.