This page will help answer some frequently asked questions about Quorn mycoprotein.
Yes, Quorn mycoprotein is high in naturally occurring dietary fibre. It contains 6g of fibre per 100g - two-thirds of which is soluble beta-glucans which are associated with positive health outcomes. The remaining third is a unique fibre called chitin.
Quorn mycoprotein has distinct environmental benefits. Producing protein through fermentation is more efficient and far more sustainable than protein derived from rearing animals. Quorn mycoprotein has a significantly smaller carbon footprint and requires less land and water resources than livestock production.
The product carbon footprint of Quorn mycoprotein can be considered to be at least 90% lower than that of beef. The water footprint of Quorn mycoprotein is 20 times lower than that of beef (global average).
The product carbon footprint of Quorn mycoprotein can be considered to be at least 70% lower than that of chicken, and the water footprint of Quorn mycoprotein is 5 times lower than chicken.
The land use requirement of Quorn mycoprotein is 20 times lower than beef and 4 times lower than chicken.
To find out more, please click here to read our latest Sustainability Report.
Please email us at email@example.com if you have a question about the nutrition or sustainability of Quorn mycoprotein.
As part of a varied and balanced diet, the inclusion of Quorn products is perfectly safe to introduce to babies and young children.
Yes, Quorn mycoprotein is suitable for consumption across the lifespan. Older adults in particular may benefit from its high protein and fibre content, and its softer texture. Recent data published in the British Journal of Nutrition by Monteyne et al. (2020) also found that Quorn mycoprotein consumption can support equivalent rested and exercised daily muscle rates in healthy older adults. You can read more about this research here.
Expert opinion and experience in use shows that foods made using Quorn mycoprotein are less allergenic than soy, nuts, dairy, and other high protein foods.1 However, as a protein, Quorn mycoprotein has the potential to cause allergic reaction. Some Quorn foods also contain egg, milk, wheat or barley, which may be allergenic for some people. Therefore, consumers should be mindful of their personal sensitivities when introducing this food into their diet.
1. EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2014. Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA Journal 2014. 12(11), pp.3894, 286.
Quorn products have been eaten for more than 35 years with over 7 billion Quorn meals now served. However, it’s important to know that Quorn foods can contain allergens, such as egg, milk and gluten. These are clearly marked on the back of pack within the ingredient declaration and the allergy advice section.
There have been rare cases of allergic reactions to products which contain Quorn mycoprotein. Quorn mycoprotein is high in protein and fibre which may cause intolerance in some people. All protein foods have the potential to cause an adverse reaction in some consumers. About one in 200 people are thought to be intolerant to soya for example.
An analysis of frequency of consumer reactions to Quorn mycoprotein, carried out by Dr Steve Taylor, Food Allergy Research and Resource Program, University of Nebraska–Lincoln, NE, found that over a 15 year period, there was one reported illness for every 1.85 million servings of Quorn, with the frequency of true allergy reactions being one for every 24.3 million servings. Dr Taylor’s systematic evidence review indicates that incidence of allergic reactions remains exceptionally low, and his findings are written up in the journal Current Developments in Nutrition here.
Presenting at the American Society for Nutrition annual conference, June 2018, Dr Taylor stated “Quorn is, in my expert opinion, safer than many other sources of protein on the basis of very low prevalence of allergic reaction complaints.”
Quorn mycoprotein is high in fibre which, like other fibre-containing foods, may cause flatulence in some individuals but this soon disappears.
No, the conditions under which Quorn mycoprotein is produced prevent the production of mycotoxins. Every production batch is analysed using state of the art technology capable of detecting mycotoxins at the parts per billion (ppb) level.
No, it’s not possible to guarantee the organic status of all the ingredients used in Quorn mycoprotein.
No, Quorn mycoprotein is made through the natural process of fermentation. All ingredients are purchased with a specification they are from a non-GM source. This can be checked by the Identification Preserved (IP) process, and by conducting polymerase chain reactions (PCRs).
There are no studies which currently look at immune health and consumption of Quorn mycoprotein. Current guidance is to follow a healthy, balanced diet – of which Quorn mycoprotein containing products can play a key role – to support a well-functioning immune system.
There is evidence to suggest that Quorn mycoprotein may be useful in the management of obesity and type 2 diabetes. Clinical trials have found that Quorn products may have a beneficial role in controlling diabetes by influencing glycaemia (glucose in the blood) and insulinemia (insulin in the blood) in healthy adults due to their relatively low free sugar content.1 For further details on this topic, click here.
1 Turnbull, W. and Ward, T. 1995. Mycoprotein reduces glycemia and insulinemia when taken with an oral-glucose-tolerance test. The American Journal of Clinical Nutrition. 61(1), pp.135-140.
There is evidence that Quorn mycoprotein can induce satiety. This is likely due to the “whole food” nature of Quorn mycoprotein, and its unique fibre and protein combination. For further details on this topic, click here to view the latest systematic review on mycoprotein.
A number of studies suggest that Quorn mycoprotein is associated with a reduction in low density lipoprotein (LDL), or “bad”, cholesterol levels. Most recently, this can be seen in data published in the British Journal of Nutrition by Coelho et al. (2020). For further details on this topic, click here.
Yes. The Protein Digestibility-Corrected Amino Acid Scoring (PDCAAS) method for assessing protein quality takes into account the essential amino acid profile of foods, its digestibility, and its ability to supply essential amino acids in amounts required by humans. The PDCAAS for Quorn mycoprotein is 0.99 of a possible 1.0, which is more than beef at 0.921.
1Edwards, D. and Cummings, J. 2010. The Protein Quality of mycoprotein. Proceedings of The Nutrition Society. 69(OCE4).
We know that Quorn mycoprotein is a source of riboflavin, folate, phosphorus, zinc, choline and manganese. You can find out more by checking out our micronutrient factsheet here.
Yes, Quorn mycoprotein itself is vegan. An increasing number of Quorn products are vegan; however, some products do contain a small amount of free-range egg white. Please check the labelling. We have lots of tasty vegan recipes for you to try – click here!
No, Quorn mycoprotein is not a soya product. Soya foods are made from the soya bean plant, part of the pea family. Quorn mycoprotein is a nutritious member of the fungi family, Fusarium venenatum, and is grown by fermentation.
No, common mushrooms are one type of fungi (Basidiomycetes), of which more than 60,000 species have so far been identified. Quorn mycoprotein is made from another nutritious member of the fungi family (Ascomycetes), Fusarium venenatum, and is grown by fermentation.
Quorn mycoprotein is the ingredient common to all Quorn products. It is a unique and nutritious complete protein and can form part of a healthy & balanced diet, while supporting the health of the planet. It is high in protein, high in fibre, low in fat and saturated fat, and contains no cholesterol. It is also a source of essential micronutrients including phosphorous and zinc.
Quorn mycoprotein is made from Fusarium venenatum, which is a type of fungus that naturally occurs in the soil. Once harvested, the organism is fed with carbohydrate in large air-lift fermenters to form the Quorn mycoprotein ‘dough’. It is then seasoned, steam-cooked, chilled and frozen and is used in a variety of ways to make our delicious Quorn products.