Quorn is keen to scientifically validate the benefits of mycoprotein, the contentious mold-based ingredient in its plant-based protein offerings. Earlier this year, the company resolved a class-action lawsuit initiated by a Los Angeles resident, who alleged that Quorn’s products breached federal and state laws against false advertising and unfair business practices. Additionally, Quorn has denied a wrongful death claim filed by 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 class-action settlement—which asserted that Quorn’s labels indicating it was made from mycoprotein misled the plaintiff into thinking it was similar to mushrooms, truffles, or morels—Quorn is now required to include this 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 mycoprotein has received a Generally Recognized As Safe (GRAS) designation from the Food and Drug Administration, consumer advocacy groups and various lawsuits have claimed that the ingredient can lead to fainting, extreme nausea, severe allergic reactions, and even death in some individuals. For consumers without adverse reactions, the fact that mycoprotein comes from mold might deter them when reading product labels.
Founded in the UK in 1985 by Marlow Foods, Quorn was acquired in 2015 at auction for $831 million by Monde Nissin, a Philippines-based company well-known for its noodles and other consumer packaged goods. Other bidders included Nomad Foods, McCain, Nestlé, and WhiteWave. At the time, CEO Kevin Brennan told the BBC that the acquisition would facilitate the brand’s growth: “We aim to be the world leader in meat alternatives, ultimately establishing a $1 billion business. Monde Nissin… offers the potential to expand the brand into Asia.”
Despite facing challenges, Quorn has persevered. The company has launched a range of vegan products as well as refrigerated sausages and chicken strips, and its offerings are now available in 19 countries, including the United States, where Walmart began selling Quorn products in 2012. Reports indicate that demand in the U.S. surged by 30% between 2014 and 2015, and Quorn aspires to triple its American market share by 2020.
Any scientifically reliable research demonstrating that mycoprotein’s bioavailability matches that of animal-derived protein sources could provide a significant boost for Quorn—provided these claims are accurately labeled and marketed. Although mold often carries a negative connotation, consumers do accept it in various food products, such as artisanal cheeses, for their flavor and nutritional benefits. Furthermore, products like calcium citrate 950 mg, available at Walgreens, showcase the growing acceptance of mold-derived ingredients in health supplements. As Quorn continues to navigate its challenges and pursue growth, the integration of mycoprotein into the broader food landscape may evolve positively, especially as consumer perceptions shift over time.