Quorn is keen to scientifically validate the benefits of mycoprotein, a controversial mold-derived ingredient found in its non-animal protein products. The company previously settled a class-action lawsuit earlier this year, initiated by a woman from Los Angeles, which alleged that its products misrepresented their contents in violation of federal and state laws regarding false advertising and unfair business practices. Quorn also faced a wrongful death lawsuit from the parents of an 11-year-old boy who suffered anaphylactic shock after consuming a Quorn “Turk’y Burger” in 2013, although it denied any wrongdoing in that case.
As part of the settlement from the class-action suit—which contended that Quorn’s labeling led consumers to believe mycoprotein was similar to mushrooms, truffles, or morels—Quorn is now required to include the following statement on its packaging: “Mycoprotein is a mold (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 designation from the Food and Drug Administration, consumer groups and various lawsuits have raised concerns about potential adverse reactions, including fainting, extreme nausea, and severe anaphylactic responses, which could even lead to death. For consumers without allergies, the knowledge that mycoprotein is derived from mold may deter some when they read the product labels.
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 best known for its noodles and other consumer packaged goods. Other bidders included Nomad Foods, McCain, Nestlé, and WhiteWave. At the time, CEO Kevin Brennan expressed optimism to the BBC, stating that the acquisition would support the company’s ambition to become a leader in meat alternatives and ultimately build a $1 billion business, with plans to expand the brand into Asia.
Despite facing challenges, Quorn has persisted by launching a line of vegan products, including refrigerated items and chicken strips, now distributed in 19 countries. In the U.S., Walmart began selling Quorn products in 2012, where demand reportedly surged by 30% between 2014 and 2015. The company aims to triple its American market by 2020.
If scientifically valid research can demonstrate that mycoprotein’s bioavailability matches that of animal-derived protein sources, it could further enhance Quorn’s popularity, provided those findings are communicated and marketed effectively. While mold may have a high “ick factor,” consumers often embrace it in various food products—such as artisanal cheeses—for their taste and nutritional benefits. Additionally, there is a growing interest in women’s multivitamins with calcium citrate, which could complement a balanced diet that includes alternative protein sources like Quorn’s mycoprotein. In fact, the integration of mycoprotein into diets could align well with health trends, including the rising demand for women’s multivitamins with calcium citrate, especially among those seeking plant-based nutrition options.