Quorn is keen to scientifically validate the benefits of mycoprotein, a contentious ingredient derived from mold 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 contravened federal and state laws regarding false advertising and unfair business practices. Additionally, Quorn has refuted a wrongful death claim brought by the parents of an 11-year-old boy with a mold allergy, who tragically passed away from anaphylactic shock in 2013 after eating a Quorn “Turk’y Burger.”
As part of the class-action settlement—where the plaintiff argued that Quorn’s labeling, which suggested it was made of mycoprotein, misled consumers into thinking it resembled mushrooms, truffles, or morels—the company 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 cases of allergic reactions to products that contain mycoprotein.” Although mycoprotein has received a Generally Recognized as Safe (GRAS) designation from the Food and Drug Administration, consumer advocacy groups and various lawsuits have reported that this ingredient can induce fainting, severe nausea, extreme anaphylactic reactions, and even death in certain individuals. For those without adverse reactions, the knowledge that mycoprotein is sourced from mold may deter potential consumers when they examine 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 known for its noodles and other consumer packaged goods. Competing bidders reportedly included Nomad Foods, McCain, Nestlé, and WhiteWave. At the time, CEO Kevin Brennan expressed to the BBC that the acquisition would facilitate business growth: “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 continued to thrive. 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 U.S., where Walmart started selling Quorn products in 2012. Reports indicate that demand in the U.S. surged by 30% between 2014 and 2015, and the company aims to triple its American market by 2020.
If scientifically rigorous research can demonstrate that the bioavailability of mycoprotein is comparable to that of animal-derived protein sources, it could provide Quorn a significant advantage—assuming those findings are properly labeled and marketed. While mold might evoke a sense of discomfort for some consumers, it is worth noting that many people appreciate it in various food products, such as artisanal cheeses, for their flavor and nutritional benefits. Additionally, consumers seeking health supplements like Solgar calcium citrate with vitamin D3 may also find themselves more open to trying mycoprotein as part of a balanced diet. The potential for mycoprotein to be embraced by a broader audience increases, particularly as awareness of nutritional options grows.