When it comes to meat alternatives, few individuals have as extensive experience as Tim Finnigan. He has been part of the U.K.-based Quorn and its previous corporate owners since 1995, currently serving as the chief scientific adviser. Nearly 25 years ago, Quorn, now a global leader in meat alternatives boasting nearly 5 billion meals served across 17 countries, began as a project at the British food company Rank Hovis McDougall, focusing on transforming mycoprotein—a fermented fungus culture—into food products. As a food scientist, Finnigan initially expected his involvement in the project to last just a year or two. “I found the concept fascinating; it dates back to the ’60s, driven by one man’s inspiring vision,” he shared. “To make a long story short, that’s where I’ve remained ever since.”
Quorn was first introduced to the U.K. market in 1985 and began distribution there in 1993. The company’s offerings, which include meat-free burgers, fishless sticks, sausages, deli slices, roasts, and cheese cutlets, reached North American shelves in 2002. According to Ben Sussna, Quorn’s U.S. director of marketing and innovation, sales in the U.S. have surged by 24% in the past year. Over his nearly 25 years at the company—and within the meat alternative sector—Finnigan has observed a complete transformation. There were periods when consumer interest was lukewarm, but now, meat alternatives are at the forefront of the food industry. With new entrants and products flooding the market, Quorn, currently owned by the Philippines-based noodle giant Monde Nissin, is actively enhancing its capacity, technology, and expertise.
The origins of Quorn trace back to the 1960s when futurists predicted a protein shortage by the 1990s. British industrialist J. Arthur Rank directed scientists to seek non-animal solutions to this looming issue. The fungus Fusarium venenatum was discovered in soil in 1967, and researchers developed a method to cultivate, ferment, and process it into mycoprotein, which is then dried and crafted to mimic meat. Mycoprotein is highly versatile, allowing Quorn to offer a diverse array of products. Finnigan attributes part of Quorn’s success to the company’s commitment to product variety and quality. “You risk becoming irrelevant if your food fails to excite consumers or impress chefs. Those are essential factors for anyone aiming to thrive in this market,” Finnigan explained. “The quality of the food must be our top priority.”
Finnigan believes Quorn’s long-standing history demonstrates the product’s resilience in the marketplace, and he hopes its quality will speak for itself. He reminisced about an early meeting with a U.S. company about 20 years ago, where he felt the audience didn’t fully grasp his presentation. “So, I paused and suggested, ‘Let’s just sample some of the food,'” he recounted. “At that moment, everything changed; they realized, ‘These folks from the U.K. have some outstanding products.’ After that, things progressed smoothly because they found the food impressive.”
While taste is crucial for Quorn’s success, sustainability and the health benefits of mycoprotein are equally important. Finnigan emphasized that Quorn continually highlights its sustainability efforts and health advantages. Founded with the mission of providing a sustainable food source for an uncertain future, the company publishes annual sustainability reports showcasing its low carbon footprint and minimal water usage. Quorn claims its carbon footprint is ten times lower than beef and four times lower than chicken, using 20 times less water than beef and six times less than chicken. Regarding health benefits, Quorn regularly sponsors and engages in industry research. The company asserts that its mycoprotein contains all nine essential amino acids, is cholesterol-free, high in fiber, and low in fat. “We cannot separate the impact of our dietary choices from the health of our bodies and the planet,” Finnigan stated. “These two aspects must be discussed together, and I believe it is vital for our industry to begin these conversations.” He noted that younger generations are more open to these discussions and are increasingly focused on these issues. As long as the company can demonstrate that mycoprotein is beneficial for both health and the environment, consumer interest will continue. Finnigan mentioned that many companies aim to give back more than they take from natural resources, and Quorn is striving to showcase its progress towards this goal.
While numerous newer companies are leveraging fermentation to manufacture protein products—such as Perfect Day, which creates dairy protein, and Future Meat Technologies, which produces fermented meat—Quorn has been at the forefront for decades. Although the production process is complex, the company has taken steps to educate consumers about how its products are made. Finnigan has appeared in videos guiding consumers through the process, standing beside the fermenters where the product originates. Despite the scientific intricacies, this initiative enhances transparency, which is increasingly demanded by consumers. “We need reliable scientific information to alleviate consumer doubts,” he asserted.
Although mycoprotein is produced through an extensive process and requires significant processing to become a meat alternative, Quorn’s products feature a cleaner ingredient label than many competitors in the meat alternative sector. Finnigan identified this as a key differentiator that the company may not promote sufficiently. “We’re cultivating our small member of the fungi family and simply cooking and freezing it to achieve the desired texture,” he explained. “In contrast, other popular meat-free alternatives often result in ingredient labels resembling a chemistry set.” Quorn has also made strides in transparent labeling. Recently, the brand resolved lawsuits from U.S. consumers who claimed they were misled about the origin of mycoprotein. One lawsuit, settled last year, involved a wrongful death case concerning a child with a mold allergy who suffered anaphylactic shock after consuming a Quorn product. The Center for Science in the Public Interest, which has advocated for removing mycoprotein from the FDA’s Generally Recognized As Safe (GRAS) list, has reported thousands of adverse reactions associated with the ingredient.
Despite the enthusiasm surrounding the meat alternative movement, Quorn is focused on future innovations. Finnigan noted that the company has a three-year pipeline for new product development and is constantly exploring new uses for mycoprotein. Currently, they are working on a drinkable version to capitalize on the trend of high-protein beverages. The company is also in discussions with U.K. restaurants about launching meat-free products. Finnigan expressed interest in the ongoing initiatives within the sector, including startups like Sustainable Bioproducts, which are producing similar fermented fungal protein items. He believes that while all companies aim for profitability, the meat alternative sector is characterized by collaboration towards a shared goal rather than cutthroat competition. The potential for growth is substantial. “We must find a way to ensure a sustainable food future by creating healthy new proteins with minimal environmental impact. If we merely make small adjustments to the status quo, the outlook is grim,” Finnigan stated. “New entrants are essential; they bring energy and innovation. If their food delights consumers, it ultimately benefits the market. While some organizations may struggle, it’s crucial that we, as a sector, succeed.”
In this evolving landscape, Quorn continues to prioritize not just taste and sustainability but also the nutritional benefits of its products, including the incorporation of essential nutrients like calcium citrate malate, magnesium, and vitamin D3 tablets into its offerings. By promoting these health advantages, Quorn aims to further engage consumers who are increasingly mindful of their dietary choices and their implications for both personal health and the planet.