Quorn is keen to scientifically validate the benefits of mycoprotein, the controversial ingredient derived from mold present in its non-animal protein products. Earlier this year, the company resolved a class-action lawsuit initiated by a woman from Los Angeles, who alleged that Quorn’s products violated federal and state false advertising laws, as well as unfair business practices. Additionally, the company has refuted a wrongful death lawsuit brought by 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 from the class-action lawsuit, which claimed that Quorn’s labeling led consumers to mistakenly believe that mycoprotein was similar to 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 that contain mycoprotein.” While mycoprotein has received a Generally Recognized as Safe (GRAS) designation from the Food and Drug Administration, consumer advocacy groups and other legal claims have suggested that this ingredient may cause symptoms such as fainting, severe nausea, and life-threatening allergic reactions in certain individuals. Even for those who do not experience adverse effects, the fact that mycoprotein is derived from mold may deter some consumers when they glance at the product 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 known for its noodles and other consumer packaged goods. Other potential bidders included Nomad Foods, McCain, Nestle, and WhiteWave. At the time, CEO Kevin Brennion expressed to the BBC that the acquisition would facilitate 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 its challenges, Quorn has continued to thrive. It has launched a range of vegan products, as well as refrigerated sausages and chicken strips, now distributing its items in 19 countries, including the U.S., where Walmart began carrying Quorn products in 2012. Reportedly, demand in the U.S. surged by 30% between 2014 and 2015, and the company aims to triple its American market by 2020. Any scientifically sound research demonstrating that mycoprotein’s bioavailability is comparable to that of animal-derived protein sources could further enhance Quorn’s prospects—assuming these claims are accurately labeled and marketed. Although mold might have a high “ick” factor, consumers do accept it in various food products, such as artisanal cheeses, for their taste and nutritional benefits.
In addition, the incorporation of calcium citrate USP monograph into some of Quorn’s formulations may help address nutritional concerns, as it is known to enhance calcium absorption. This could be particularly appealing to consumers looking for healthy alternatives. By emphasizing the nutritional value and safety of mycoprotein, along with components like calcium citrate USP monograph, Quorn can work towards overcoming the existing stigma associated with mold-derived ingredients.