Welcome to our resource for healthcare professionals*
Healthy and sustainable food is at the heart of what we do. Here, you will find everything about mycoprotein: what makes it unique, how it benefits health, plus a range of resources to support you when talking to patients or clients about incorporating Quorn® products into their diets.
* Not a healthcare professional (HCP) but want to know more? Please feel free to browse this site and its resources. Please also consult with your own healthcare professional before adopting dietary modifications for specific health conditions.
Research & evidence
Meet the experts
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, mycoprotein, have on various aspects of physical health.
Work to find an alternative protein source for humans began in the 1960sExplore the history of mycoprotein
The product carbon footprint of Quorn Mince, which is made from 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 mycoprotein. You can meet them here.Meet all our experts
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.
Professor Pete Wilde
Professor Pete Wilde heads the food structure and digestion research at the Quadram Institute Bioscience, Norwich, UK.
Dr Jose Muñoz
Dr Jose Muñoz is currently a Vice Chancellor Research Fellow in Human Nutrition at Northumbria University, UK.
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.
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.
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.
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.
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.