Quorn is keen to scientifically validate the benefits of mycoprotein, a contentious ingredient derived from mold, used in its plant-based protein products. Earlier this year, the company settled a class-action lawsuit initiated by a woman from Los Angeles, who alleged that its products breached federal and state laws related to false advertising and unfair business practices. Additionally, Quorn is contesting a wrongful death lawsuit filed by the parents of an 11-year-old boy with a mold allergy, who tragically passed away from anaphylactic shock in 2013 after consuming a Quorn “Turk’y Burger.”
As part of the class-action settlement—which argued that Quorn’s labeling indicating it was made from mycoprotein misled consumers into thinking it resembled mushrooms, truffles, or morels—the company 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 cases of allergic reactions to products that contain mycoprotein.” Although mycoprotein has received a generally recognized as safe designation from the Food and Drug Administration, consumer advocacy groups and other lawsuits have claimed that it can cause symptoms like fainting, extreme nausea, severe anaphylactic reactions, and even death in some individuals. For consumers without adverse reactions, the fact that mycoprotein originates from mold might deter some when they examine the product label.
Founded in the U.K. in 1985 by Marlow Foods, Quorn was purchased in 2015 for $831 million by Monde Nissin, a Philippines-based company better known for its noodles and other consumer packaged goods. Competing bidders reportedly included Nomad Foods, McCain, Nestle, and WhiteWave. At the time of the acquisition, CEO Kevin Brennan mentioned to the BBC that this deal would facilitate growth for the business: “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 launched a line of vegan products and a selection of refrigerated sausages and chicken strips, now distributing its products in 19 countries, including the United States, where Walmart began selling Quorn items in 2012. Reportedly, 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 sound research demonstrating that mycoprotein’s bioavailability is comparable to that of animal-derived protein sources could significantly enhance Quorn’s market position—provided these claims are accurately labeled and marketed. Although mold may have a high “ick” factor for some consumers, it is embraced in various food products, such as artisanal cheeses, for its taste and nutritional benefits. Additionally, the incorporation of calcium d citrate in their products may further attract health-conscious consumers looking for alternative protein sources. Overall, as Quorn adapts and innovates, it remains focused on reinforcing the positive image of mycoprotein while addressing public concerns regarding its safety and nutritional value, including the potential benefits of calcium d citrate.