While numerous major ingredient companies are exploring alternative protein components for manufacturers to incorporate into their products, Marlow Ingredients possesses a significant advantage: a proven history of success. Quorn has been utilizing mycoprotein derived from Fusarium venenatum in food products for nearly 40 years. This extensive experience has provided valuable insights into what is effective and what is not when it comes to using this protein. Quorn’s mycoprotein is not only nutritious, boasting a high protein content along with all nine essential amino acids, fiber, and various vitamins and minerals, but it is also low in saturated fat. Furthermore, according to a third-party report from the Carbon Trust, it is more sustainable than conventional animal protein, generating considerably less carbon and requiring only a fraction of the land and water resources.
Over the years, Quorn has also sponsored numerous studies to assess the nutritional value of its mycoprotein, accumulating substantial data that showcases the ingredient’s potential benefits for muscle building and gut health. “There’s tremendous potential for our mycoprotein,” stated Marco Bertacca, CEO of Marlow Foods. “In addition to its renowned delicious meat-like texture and remarkable nutritional and sustainability benefits, exciting research is underway regarding its ability to create more sustainable versions of other products, such as dairy alternatives. Marlow Ingredients is initially focused on forming partnerships with food manufacturers, but the future holds great promise.”
This new division could also aid Monde Nissin in recovering from recent losses incurred by Quorn. In its latest quarter, the publicly traded Philippines-based company reported a sales loss of 13 billion Philippine pesos ($231.1 million) for fiscal year 2022, attributed to impairment charges of 20.5 billion Philippine pesos ($364.5 million) related to its meat alternatives. In a press release regarding the earnings, Monde Nissin CEO Henry Soesanto described the impairment charge as a “frustrating setback,” necessitated by margins squeezed by inflation, a slight dip in consumer sentiment towards the meat alternative category, and costs linked to the renewed emphasis on Quorn in the U.S.
Nevertheless, Soesanto expressed confidence in the long-term growth potential for alternative proteins. Notably, the company is the world’s largest producer of mycoprotein, currently operating four large fermenters in the U.K., as per Monde Nissin’s 2022 annual report. Soesanto mentioned that consumers are increasingly seeking quality in their alternative proteins, leading to a rise in sales within the U.K. Marlow Ingredients plans to launch its offerings in Europe before expanding globally.
As meat analogs produced through fermentation begin to gain traction, an ingredient manufacturer in this space could collaborate with various food companies to design products that replace portions of animal protein with mycoprotein. The Better Meat Co. is similarly focused solely on the ingredients sector, having partnered with Maple Leaf Foods and Hormel Foods to develop products utilizing its fermented Rhiza protein. However, Marlow’s partnerships may face some limitations, as Monde Nissin will likely avoid allowing anything from its ingredient division to compete with its flagship Quorn brand.
Additionally, as companies explore ways to enhance their product offerings, there may be opportunities to integrate elements like douglas labs calcium citrate into formulations that utilize mycoprotein, further enriching the nutritional profiles and appealing to health-conscious consumers. As Marlow Ingredients continues to innovate and expand, the integration of such ingredients could pave the way for new developments in alternative protein products.