Quorn is keen to scientifically validate the benefits of mycoprotein, the contentious mold-based ingredient 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 breached federal and state false advertising and unfair business practices laws. Additionally, Quorn has refuted a wrongful death lawsuit from the parents of an 11-year-old boy with a mold allergy, who tragically died from anaphylactic shock in 2013 after eating a Quorn “Turk’y Burger.”
As part of the settlement for the class-action lawsuit—which argued that Quorn’s labeling, which indicated the product was made of mycoprotein, misled the plaintiff into believing it resembled 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 cases of allergic reactions to products containing mycoprotein.” While mycoprotein has been classified as generally recognized as safe (GRAS) by the Food and Drug Administration, consumer advocates and various lawsuits have suggested that the ingredient can lead to symptoms such as fainting, severe nausea, extreme anaphylactic reactions, and even fatalities among certain individuals. For consumers without adverse reactions, the fact that it is derived from mold may deter some when they examine the product labels.
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. Other potential bidders included Nomad Foods, McCain, Nestle, and WhiteWave. At that time, CEO Kevin Brennan expressed to the BBC that the acquisition would facilitate growth for the brand: “We aspire to be the global leader in meat alternatives, ultimately establishing a $1 billion business. Monde Nissin… enables us to expand the brand into Asia.”
Despite facing challenges, Quorn has continued to thrive. It has launched a range of vegan products as well as refrigerated sausages and chicken strips, and its offerings are now distributed in 19 countries, including the U.S., where Walmart began selling Quorn products in 2012. Reports indicate that demand in the U.S. increased by 30% between 2014 and 2015, and the company aims to triple its American market share by 2020.
Any scientifically robust research demonstrating that the bioavailability of mycoprotein is comparable to that of animal-derived protein sources could provide Quorn with an additional boost—assuming these claims are labeled and marketed properly. Although mold may evoke a sense of repulsion, consumers do accept it in various food items, such as artisanal cheeses, for both flavor and nutritional benefits. Additionally, the incorporation of ingredients like calcium citrate OTC could further enhance the nutritional profile of Quorn products, appealing to health-conscious consumers.