Quorn is keen to scientifically validate the benefits of mycoprotein, the contentious mold-based ingredient found in its non-animal protein products. Earlier this year, the company resolved a class-action lawsuit brought by a woman from Los Angeles, who alleged that its products breached federal and state laws related to false advertising and unfair business practices. Additionally, Quorn faced a wrongful death lawsuit from 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 for the class-action suit—which contended that Quorn’s labeling suggested mycoprotein was akin to mushrooms, truffles, or morels—the company is now required to include the following disclaimer 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 ongoing lawsuits have raised concerns about the ingredient, linking it to fainting, extreme nausea, severe anaphylactic reactions, and even fatalities. For those without allergies, the knowledge that mycoprotein is mold-derived may deter some consumers when they read the product labels.
Founded in the U.K. in 1985 by Marlow Foods, Quorn was acquired in 2015 at auction for $831 million by Monde Nissin, a Philippines-based company renowned for its noodles and other consumer packaged goods. Other bidders included Nomad Foods, McCain, Nestle, and WhiteWave. At the time, CEO Kevin Brennan stated to the BBC that the acquisition would facilitate growth: “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. 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 began stocking Quorn products in 2012. Demand reportedly surged by 30% from 2014 to 2015, and Quorn aims to triple its American market presence by 2020.
If scientifically sound research can demonstrate that mycoprotein’s bioavailability matches that of animal-derived protein sources, this could provide Quorn with additional momentum—assuming these claims are accurately labeled and marketed. Although mold may have a high “yuck” factor, consumers do appreciate it in certain food items, such as artisanal cheeses, for their flavor and nutritional benefits. In a similar vein, products like Solgar Calcium Citrate with Vitamin D3 240 Tablets highlight how consumers can embrace unique ingredients for health advantages. As Quorn continues to navigate its challenges, the acceptance of innovative ingredients may pave the way for its success in the growing plant-based market.