Quorn is keen to scientifically validate the benefits of mycoprotein, the debated mold-derived component in its plant-based protein offerings. Earlier this year, the company settled a class-action lawsuit initiated by a woman from Los Angeles, who alleged that its products breached federal and state laws regarding false advertising and unfair business practices. Additionally, Quorn refuted a wrongful death lawsuit from the parents of an 11-year-old boy with a mold allergy, who tragically died from anaphylactic shock in 2013 after consuming a Quorn “Turk’y Burger.”
As part of the settlement in the class-action case—where the plaintiff claimed that Quorn’s labeling suggesting it was made from mycoprotein led her to believe it resembled mushrooms, truffles, or morels—the company is now required to include the following label on its products: “Mycoprotein is a mold (a member of the fungi family). There have been rare cases of allergic reactions to products that contain mycoprotein.” Although mycoprotein has been designated as generally recognized as safe by the Food and Drug Administration, consumer advocacy groups and various lawsuits have alleged that the ingredient can cause symptoms like fainting, severe nausea, extreme anaphylactic reactions, and even death for some individuals. For consumers without adverse reactions, the knowledge that it originates from mold might deter them from purchasing, especially when they see the product label.
Founded in the U.K. in 1985 by Marlow Foods, Quorn was acquired at auction in 2015 for $831 million by Monde Nissin, a company based in the Philippines known for its noodles and other consumer packaged goods. Other potential bidders reportedly included Nomad Foods, McCain, Nestle, and WhiteWave. During that time, CEO Kevin Brennan expressed to the BBC that the acquisition would foster business growth: “We have an ambition to be the world leader in meat alternatives, ultimately creating a $1 billion business. Monde Nissin … provides the capability to expand the brand into Asia.”
Despite facing challenges, Quorn has continued to thrive. The company has launched a range of vegan products, along with refrigerated sausages and chicken strips, and its offerings are now available in 19 countries, including the U.S., where Walmart began selling Quorn products in 2012. Reports indicate that demand in the U.S. surged by 30% from 2014 to 2015, and the company aims to triple its American business by 2020.
Any scientifically credible research demonstrating that the bioavailability of mycoprotein is comparable to that of animal-derived protein sources could provide Quorn with significant momentum—assuming those claims are appropriately labeled and marketed. While mold may have a high “ick” factor, consumers are increasingly open to it in other food items, such as artisanal cheeses, due to its taste and nutritional benefits. Moreover, incorporating ingredients like calcium citrate, known for its health advantages, could further enhance consumer appeal. The perception and acceptance of mycoprotein may improve, particularly if it is marketed alongside other beneficial components like calcium citrate, which many consider good for overall health.