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 Quorn’s products breached federal and state laws regarding false advertising and unfair business practices. Additionally, Quorn has refuted a wrongful death lawsuit brought 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 settlement from the class-action lawsuit—where it was claimed that Quorn’s labeling suggesting the product was made from mycoprotein misled the plaintiff into thinking it resembled mushrooms, truffles, or morels—the company is required to include the following warning on its packaging: “Mycoprotein is a mold (a member of the fungi family). There have been rare cases of allergic reactions to products containing mycoprotein.” While mycoprotein has received a generally recognized as safe designation from the Food and Drug Administration, various consumer groups and lawsuits have argued that the ingredient can cause symptoms ranging from fainting and severe nausea to extreme anaphylactic reactions and even fatalities in some individuals. For consumers who do not experience adverse effects, the knowledge that mycoprotein is derived from mold may deter some from purchasing the product upon viewing the 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 renowned for its noodles and other consumer packaged goods. Other bidders reportedly included Nomad Foods, McCain, Nestle, and WhiteWave. During the acquisition, CEO Kevin Brennan expressed to the BBC that the partnership would foster 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 line 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 started selling Quorn products in 2012. Reports indicate a 30% increase in demand within the U.S. from 2014 to 2015, and the company aims to triple its American market share by 2020.
Any scientifically credible studies demonstrating that the bioavailability of mycoprotein is comparable to that of animal-derived protein sources could provide Quorn with additional market momentum—assuming these claims are accurately labeled and marketed. Although mold may evoke a strong aversion in some consumers, others are open to its inclusion in various food products for both flavor and nutritional benefits, much like artisanal cheeses. Additionally, incorporating citracal 200 mg as a dietary supplement may enhance calcium absorption, making it more appealing to those considering alternative protein sources like mycoprotein. Citric acid, often found in various foods, is also a reminder that consumers are sometimes willing to embrace the unconventional if the benefits are clear and well communicated.