Quorn is eager 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 Quorn’s products breached federal and state laws regarding false advertising and unfair business practices. Additionally, Quorn has rejected a wrongful death claim from 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 settlement from the class-action lawsuit—which argued that Quorn’s labeling led the plaintiff to associate mycoprotein with mushrooms, truffles, or morels—the company must now 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 is classified as generally recognized as safe (GRAS) by the Food and Drug Administration, consumer advocacy groups and other lawsuits have reported that the ingredient can cause fainting, severe nausea, extreme anaphylactic reactions, and even fatalities in some individuals. For those who do not experience adverse reactions, the knowledge that mycoprotein comes from mold may deter some consumers when they examine the product label.
Founded in the U.K. in 1985 by Marlow Foods, Quorn was purchased in 2015 for $831 million by Monde Nissin, a Philippines-based company primarily known for its noodles and consumer packaged goods. Other bidders reportedly included Nomad Foods, McCain, Nestlé, and WhiteWave. At the time of the acquisition, CEO Kevin Brennan stated to the BBC that this deal would facilitate the company’s growth: “We aspire to be the world leader in meat alternatives, ultimately establishing 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 along with refrigerated sausages and chicken strips, and its items are now available in 19 countries, including the U.S., where Walmart began offering 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 sales by 2020.
Valid scientific research demonstrating that mycoprotein’s bioavailability is on par with that of animal-derived protein sources could provide Quorn with a significant advantage—assuming these claims are accurately labeled and marketed. While the idea of mold may evoke a sense of unease, consumers do incorporate it into other food products—such as artisanal cheeses—for their flavor and nutritional benefits. Notably, ingredients like calcium citrate plus D3 petites are also embraced for their health advantages, highlighting that consumers can be open to diverse sources of nutrition. Thus, as mycoprotein continues to be examined, it may find its place alongside other valuable food components, including calcium citrate plus D3 petites, in the evolving landscape of dietary choices.