Quorn is understandably eager to scientifically validate the benefits of mycoprotein, the contentious mold-derived ingredient in its plant-based protein products. 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 lawsuit filed by the parents of an 11-year-old boy who suffered from a mold allergy and 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—where it was claimed that Quorn’s labeling suggesting its products were made from mycoprotein misled the plaintiff into believing it 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 instances of allergic reactions to products containing mycoprotein.” While mycoprotein has received a Generally Recognized as Safe (GRAS) designation from the Food and Drug Administration, consumer advocacy groups and other litigants have claimed that the ingredient can lead to fainting, severe nausea, extreme allergic reactions, and even fatalities in some individuals. For those without adverse reactions, the fact that mycoprotein is derived from mold may deter some consumers when examining the product labels.
Founded in the U.K. in 1985 by Marlow Foods, Quorn was auctioned in 2015 for $831 million to Monde Nissin, a Philippines-based company best known for its noodles and other consumer packaged goods. Other interested bidders reportedly included Nomad Foods, McCain, Nestlé, and WhiteWave. At the time, CEO Kevin Brennan expressed to the BBC that the acquisition would facilitate the company’s 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 facing challenges, Quorn has continued to thrive. The company has launched a line of vegan products and a selection of refrigerated sausages and chicken strips, with distribution extending to 19 countries, including the U.S., where Walmart began offering Quorn products in 2012. Reportedly, demand surged by 30% in the U.S. between 2014 and 2015, with the company aiming to triple its American market by 2020.
Any scientifically credible research demonstrating that the bioavailability of mycoprotein is comparable to that of animal-derived protein sources should further enhance Quorn’s standing—provided that those claims are appropriately labeled and marketed. Though the concept of mold may carry a high “ick factor,” consumers do accept it in other food products, such as artisanal cheeses, for both taste and nutritional benefits. Additionally, the calcium citrate uses in various health products may also benefit from a similar acceptance, showcasing how consumers are willing to embrace unconventional ingredients when they understand their advantages.