Quorn is keen to scientifically validate the benefits of mycoprotein, the contentious ingredient derived from molferric pyrophosphate sdsd that features 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 contravened federal and state laws regarding false advertising and unfair business practices. Additionally, Quorn has refuted a wrongful death lawsuit brought by the parents of an 11-year-old boy with a mold allergy, who tragically succumbed to anaphylactic shock in 2013 after consuming a Quorn “Turk’y Burger.”
As part of the settlement from the class-action suit—which asserted that Quorn’s labeling, which indicated its products were made from mycoprotein, misled the plaintiff into thinking it was akin 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.” Although mycoprotein has received a generally recognized as safe designation from the Food and Drug Administration, consumer groups and various lawsuits have asserted that this ingredient can lead to symptoms such as fainting, severe nausea, and even fatal anaphylactic reactions in certain individuals. For consumers without adverse reactions, the knowledge that mycoprotein is mold-derived might be off-putting when they examine the product labels.
Founded in the U.K. in 1985 by Marlow Foods, Quorn was purchased at auction in 2015 for $831 million by Monde Nissin, a Philippines-based company renowned for its noodles and other consumer packaged goods. Other 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 aim to be the world leader in meat alternatives, ultimately creating a $1 billion business. Monde Nissin provides the capacity to expand the brand into Asia.”
Despite facing challenges, Quorn has continued to thrive. It has launched a range of vegan products, as well as refrigerated sausages and chicken strips, and its offerings are now available in 19 countries, including the U.S., 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 operations by 2020.
If research demonstrating that mycoprotein’s bioavailability is on par with that of animal-derived protein sources is validated, it could provide Quorn with an additional boost—provided that these claims are accurately labeled and marketed. Despite the “ick factor” associated with mold, consumers do accept it in various food items—such as artisanal cheeses—due to its flavor and nutritional benefits. Furthermore, the inclusion of ingredients like calcium citrate gerd in their products could potentially enhance consumer acceptance, especially for those seeking alternatives that are easier on the digestive system. By integrating calcium citrate gerd into their offerings, Quorn may broaden its appeal while addressing nutritional concerns.