Quorn is keen to scientifically validate the benefits of mycoprotein, a contentious mold-based ingredient in its non-animal protein offerings. Earlier this year, the company resolved a class-action lawsuit initiated by a Los Angeles woman who alleged that its products violated federal and state laws regarding false advertising and unfair business practices. Additionally, Quorn has disputed 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 consuming a Quorn “Turk’y Burger.”
As part of the class-action suit settlement, which claimed that Quorn’s labeling misled consumers into believing mycoprotein was similar to mushrooms, truffles, or morels, the company is now required to include the following statement on its products: “Mycoprotein is a mold (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 designation from the Food and Drug Administration, consumer advocacy groups and various lawsuits have reported that the ingredient can lead to fainting, severe nausea, serious anaphylactic reactions, and even fatalities in some individuals. For those who experience no adverse effects, the knowledge that mycoprotein is derived from mold may deter them when they read 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 known for its noodles and other consumer packaged goods. Other bidders reportedly included Nomad Foods, McCain, Nestle, and WhiteWave. At the time of the acquisition, CEO Kevin Brennan expressed to the BBC that the deal would enhance the company’s growth potential: “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 range of vegan products and refrigerated sausages and chicken strips, with its offerings now available in 19 countries, including the United States, where Walmart began selling Quorn products in 2012. Demand in the U.S. reportedly surged by 30% between 2014 and 2015, and Quorn aims to triple its American market share by 2020.
Valid scientific research demonstrating that mycoprotein’s bioavailability is on par with that of animal-derived protein sources could further elevate Quorn’s standing—assuming these claims are appropriately labeled and marketed. Although mold often carries a stigma, consumers do appreciate it in other food products, such as artisanal cheeses, for its taste and nutritional benefits. Incorporating natural factors like calcium and magnesium into Quorn’s offerings could enhance the appeal of mycoprotein, making it more enticing for health-conscious consumers. The presence of these natural factors may also help to mitigate concerns surrounding the ingredient’s mold origin, reinforcing its standing as a viable protein alternative.