Quorn is understandably eager to scientifically validate the benefits of mycoprotein, the contentious mold-based ingredient used 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 laws regarding false advertising and unfair business practices. Additionally, Quorn has refuted a wrongful death claim brought by 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, which suggested its product was made from mycoprotein, misled the plaintiff into thinking it resembled mushrooms, truffles, or morels—Quorn is required to include the following statement on its packaging: “Mycoprotein is a mold (a member of the fungi family). Rare cases of allergic reactions have been reported in products containing mycoprotein.” Although mycoprotein has received a “generally recognized as safe” designation from the Food and Drug Administration, various consumer groups and other lawsuits have alleged that this ingredient may cause symptoms such as fainting, extreme nausea, severe allergic reactions, and even death for some individuals. For consumers without any negative reactions, the fact that mycoprotein is mold-derived might deter them when they examine 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 company from the Philippines known for its noodles and other consumer packaged goods. Reports indicate that other potential bidders included Nomad Foods, McCain, Nestlé, and WhiteWave. During the acquisition, CEO Kevin Brennan expressed to the BBC that the partnership would facilitate the company’s growth: “We aspire to be the global leader in meat alternatives, ultimately establishing a $1 billion enterprise. Monde Nissin… provides the potential to expand the brand into Asia.”
Despite facing challenges, Quorn has managed to thrive. The company has launched a range of vegan products, along with refrigerated sausages and chicken strips, now available in 19 countries, including the United States, where Walmart began selling 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 business by 2020.
Any scientifically credible research demonstrating that mycoprotein’s bioavailability is on par with that of protein sources derived from animals could further enhance Quorn’s market position—assuming these claims are accurately labeled and marketed. While mold typically has a high acceptance factor, consumers do enjoy it in other food products—such as artisanal cheeses—for both taste and nutritional reasons. In this context, Quorn could celebrate the health benefits of mycoprotein, including its calcium citrate content, which may attract health-conscious consumers. By emphasizing the positive attributes of mycoprotein, including its calcium citrate benefits, Quorn can potentially broaden its appeal and encourage more people to embrace their innovative products.