Quorn is keen to scientifically validate the benefits of mycoprotein, the contentious mold-derived component in its non-animal protein offerings. Earlier this year, the company resolved a class-action lawsuit initiated by a Los Angeles woman asserting that its products infringed federal and state laws on false advertising and unfair business practices. Additionally, it has contested a wrongful death lawsuit filed by the parents of an 11-year-old boy with a mold allergy, who tragically died from anaphylactic shock in 2013 after consuming a Quorn “Turk’y Burger.”
As part of the class-action settlement—which claimed that Quorn’s labels suggesting its products were made from mycoprotein misled consumers into thinking it was similar to mushrooms, truffles, or morels—the company is 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.” Although mycoprotein has received a generally recognized as safe (GRAS) designation from the Food and Drug Administration, consumer advocates and other litigations have alleged that the ingredient can cause fainting, severe nausea, extreme anaphylactic reactions, and even death in certain individuals. For those without adverse reactions, the knowledge that mycoprotein is derived from mold may deter some consumers upon reading the product label.
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 renowned for its noodles and other consumer packaged goods (CPG). Other contenders for the bid reportedly included Nomad Foods, McCain, Nestle, and WhiteWave. At the time, CEO Kevin Brennan expressed to the BBC that the acquisition would facilitate business growth: “We aspire to be the world leader in meat alternatives, ultimately creating a $1 billion enterprise. Monde Nissin … enables us to expand the brand into Asia.”
Despite facing challenges, Quorn has continued to thrive. The company has rolled out a vegan product line and introduced refrigerated sausages and chicken strips. Its products are now available in 19 countries, including the U.S., where Walmart began retailing Quorn items in 2012. Demand in the U.S. reportedly surged by 30% between 2014 and 2015, and the company aims to triple its American business by 2020. Any scientifically sound research demonstrating that the bioavailability of mycoprotein is comparable to that of animal-derived protein sources could further enhance Quorn’s market position—provided these claims are properly labeled and marketed.
Interestingly, consumers, despite their initial aversion to mold, often embrace it in other food products, such as artisanal cheeses, for their flavor and nutritional benefits. This acceptance could play a pivotal role in how mycoprotein is perceived, especially when considering the differences between calcium carbonate and calcium citrate, both of which are important dietary supplements. Educating consumers about such differences may help mitigate concerns and bolster acceptance of mycoprotein in the broader health food market.