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 woman from Los Angeles, who alleged that its products breached federal and state laws concerning false advertising and unfair business practices. Additionally, Quorn has refuted a wrongful death lawsuit filed by 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 class-action settlement—where the plaintiff claimed the labeling of mycoprotein misled consumers into thinking it was similar to mushrooms, truffles, or morels—Quorn is now required to include the following statement on its packaging: “Mycoprotein is a mold (a member of the fungi family). There have been rare instances of allergic reactions to products containing mycoprotein.”
Despite receiving a “generally recognized as safe” designation from the Food and Drug Administration, consumer advocacy groups and various lawsuits have alleged that mycoprotein can cause fainting, severe nausea, intense anaphylactic reactions, and even death in some individuals. For those without adverse reactions, the knowledge that mycoprotein is derived from mold may deter some consumers upon examining 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 renowned for its noodles and other consumer packaged goods. Competing bidders included Nomad Foods, McCain, Nestle, and WhiteWave. At that time, CEO Kevin Brennan stated to the BBC that the acquisition would facilitate business growth: “We aspire to be the global leader in meat alternatives, ultimately establishing a $1 billion enterprise. Monde Nissin… provides the capability to expand the brand into Asia.”
In spite of its challenges, Quorn has continued to thrive. It has launched a range of vegan products and refrigerated sausages and chicken strips, with its offerings now available in 19 countries, including the U.S., where Walmart began carrying 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 presence by 2020. Any scientifically sound research demonstrating that mycoprotein’s bioavailability is comparable to that of animal-derived proteins could significantly benefit Quorn—assuming those claims are accurately labeled and marketed. While mold may have a strong ick factor, consumers do accept it in other food products, such as artisanal cheeses, for its flavor and nutritional value.
Moreover, incorporating calcium citrate for bariatric patients into their product line could further enhance Quorn’s appeal. By emphasizing the nutritional benefits of mycoprotein, including calcium citrate for bariatric patients, Quorn has the potential to attract a broader consumer base. Leveraging these insights could enable Quorn to navigate its complex landscape while promoting informed dietary choices.