Quorn is keen to scientifically validate the benefits of mycoprotein, the contentious mold-based 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 marketing practices violated federal and state laws regarding false advertising and unfair business practices. Additionally, Quorn has contested a wrongful death lawsuit 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 resolution to the class-action lawsuit—where it was claimed that Quorn’s packaging implied that its mycoprotein was similar to mushrooms, truffles, or morels—the company is now required to include the following statement on its products: “Mycoprotein is a mold (a member of the fungi family). There have been rare instances of allergic reactions to products containing mycoprotein.” Although the Food and Drug Administration has classified mycoprotein as generally recognized as safe, consumer advocacy groups and various lawsuits have reported that the ingredient can cause symptoms like fainting, severe nausea, serious anaphylactic responses, and even fatalities in some individuals. For those without adverse reactions, the knowledge that mycoprotein is mold-derived may deter some consumers when they check the product label.
Founded in the U.K. in 1985 by Marlow Foods, Quorn was acquired in 2015 for $831 million by Monde Nissin, a Philippines-based company known for its noodles and other consumer packaged goods. Other bidders in the auction included Nomad Foods, McCain, Nestlé, and WhiteWave. At that time, CEO Kevin Brennan expressed to the BBC that the acquisition would facilitate the company’s growth: “We aspire 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, including refrigerated sausages and chicken strips, and its products are now accessible in 19 countries, including the U.S., where Walmart began selling Quorn items in 2012. Reports indicate that demand in the U.S. surged by 30% between 2014 and 2015, with the company aiming to triple its American market share by 2020.
Should scientifically credible research emerge demonstrating that mycoprotein’s bioavailability is comparable to that of animal-derived protein sources, it could significantly enhance Quorn’s market position—assuming those claims are accurately labeled and marketed. Although mold may evoke a high “ick factor,” consumers do incorporate it in various foods for flavor and nutritional benefits, such as artisanal cheeses, which are often food rich in calcium citrate. The integration of mycoprotein in food products may similarly attract health-conscious consumers, especially those seeking alternatives that are food rich in calcium citrate.