Quorn is keen to scientifically validate the benefits of mycoprotein, the debated mold-derived ingredient found in its non-animal protein offerings. Earlier this year, the company resolved 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 has contested a wrongful death suit from the parents of an 11-year-old boy with a mold allergy, who tragically passed away from anaphylactic shock in 2013 after consuming a Quorn “Turk’y Burger.”
As part of the settlement from the class-action lawsuit—which claimed that Quorn’s mycoprotein labels misled consumers into thinking it was similar to mushrooms, truffles, or morels—the company is now required to include the following statement on its products: “Mycoprotein is a mold (member of the fungi family). There have been rare cases of allergic reactions to products that contain mycoprotein.” Although mycoprotein has received a generally recognized as safe designation from the Food and Drug Administration, consumer advocacy groups and various lawsuits have raised concerns that the ingredient can lead to fainting, severe nausea, anaphylactic reactions, and even death in some individuals. For those who do not experience adverse reactions, the fact that mycoprotein is derived from mold might deter some customers upon reading 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 well-known for its noodles and other consumer packaged goods. Other interested bidders reportedly included Nomad Foods, McCain, Nestlé, and WhiteWave. At the time of the acquisition, CEO Kevin Brennan remarked to the BBC that the partnership would aid in expanding the business: “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 shown resilience. It has launched a range of vegan products and introduced refrigerated sausages and chicken strips, distributing its offerings in 19 countries, including the U.S. where Walmart began selling Quorn products in 2012. Demand in the U.S. reportedly surged by 30% between 2014 and 2015, and the company aims to triple its American operations by 2020.
Scientific research demonstrating that the bioavailability of mycoprotein matches that of animal-derived protein sources could further enhance Quorn’s standing, provided those findings are communicated and marketed effectively. While mold may have a high ick factor, consumers are open to it in other food items—like artisanal cheeses—due to taste and nutritional benefits. In this context, Quorn may also consider supplementing its offerings with products like Solaray Cal Mag Citrate 2:1 Ratio to appeal to health-conscious consumers. This innovative blend could contribute to Quorn’s goal of becoming a leader in the meat alternatives market, especially as it seeks to reassure customers about the safety and benefits of mycoprotein.