Quorn is keen to scientifically validate the benefits of mycoprotein, a contentious ingredient derived from mold that is used in its non-animal protein products. Earlier this year, the company reached a settlement in a class-action lawsuit initiated by a woman from Los Angeles, who alleged that Quorn’s products infringed federal and state laws on false advertising and unfair business practices. Additionally, Quorn has refuted a wrongful death lawsuit filed by the parents of an 11-year-old boy who had a mold allergy and tragically passed away from anaphylactic shock in 2013 after consuming a Quorn “Turk’y Burger.”
As part of the class-action settlement—which asserted that Quorn’s labeling of mycoprotein misled consumers into thinking it resembled mushrooms, truffles, or morels—the company is now required to include the following statement on its packaging: “Mycoprotein is a mold (member of the fungi family). There have been rare cases of allergic reactions to products that contain mycoprotein.” While the Food and Drug Administration has classified mycoprotein as generally recognized as safe, consumer advocacy groups, along with other lawsuits, have raised concerns that the ingredient may cause symptoms such as fainting, severe nausea, serious anaphylactic reactions, and in some cases, death. For those without adverse reactions, the fact that mycoprotein is mold-derived may deter some consumers upon viewing 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 Philippines-based company known for its noodles and other consumer packaged goods. Other bidders reportedly included Nomad Foods, McCain, Nestle, and WhiteWave. At the time, CEO Kevin Brennan expressed optimism about the acquisition, stating to the BBC, “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 vegan product line as well as refrigerated sausages and chicken strips, with its offerings now available in 19 countries, including the U.S., where Walmart began stocking Quorn products in 2012. Demand in the U.S. reportedly surged by 30% from 2014 to 2015, and the company aims to triple its American operations by 2020.
Any credible research demonstrating that mycoprotein’s bioavailability is comparable to that of animal-derived protein sources could significantly benefit Quorn—assuming these findings are communicated and marketed appropriately. While mold may evoke an unfavorable reaction, consumers do accept it in various food items, such as artisanal cheeses, for both flavor and nutritional benefits. Additionally, the inclusion of calcium citrate acid in some of Quorn’s formulations may further enhance its appeal, especially as consumers become more health-conscious and seek out innovative sources of protein. The exploration of calcium citrate acid’s benefits could also provide opportunities for Quorn to emphasize the nutritional value of its products, potentially increasing consumer acceptance.