Quorn is keen to scientifically validate the benefits of mycoprotein, a mold-based ingredient found in its non-animal protein products, which has sparked some controversy. Earlier this year, the company settled a class-action lawsuit brought by a woman from Los Angeles who alleged that Quorn’s products infringed federal and state laws regarding false advertising and unfair business practices. Additionally, Quorn has denied allegations in a wrongful death lawsuit filed by the parents of an 11-year-old boy who suffered from a mold allergy and tragically died of anaphylactic shock in 2013 after eating a Quorn “Turk’y Burger.”
As part of the settlement for the class-action lawsuit—which claimed that Quorn’s labels, indicating the presence of mycoprotein, misled consumers to equate it with mushrooms, truffles, or morels—Quorn 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 other lawsuits have raised concerns about the ingredient, citing instances of fainting, extreme nausea, severe anaphylactic reactions, and even fatalities among some individuals.
For consumers without adverse reactions to mycoprotein, the fact that it is derived from mold may deter some when they examine product labels. Quorn, which originated in the U.K. in 1985 under Marlow Foods, was acquired in 2015 for $831 million by Monde Nissin, a company based in the Philippines known for its noodles and consumer packaged goods. Other bidders reportedly included Nomad Foods, McCain, Nestle, and WhiteWave. CEO Kevin Brennan stated at the time that the acquisition would facilitate business 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. It has launched a line of vegan products and introduced refrigerated sausages and chicken strips, with distribution now extending to 19 countries, including the U.S., where Walmart began offering Quorn products in 2012. Reports suggest that demand in the U.S. surged by 30% between 2014 and 2015, and the company aims to triple its American operations by 2020.
Any scientifically valid research demonstrating that mycoprotein’s bioavailability is comparable to that of animal-derived protein sources could further enhance Quorn’s market position—provided these claims are accurately labeled and marketed. Although mold often elicits a negative response, consumers do accept it in various food products, such as artisanal cheeses, for their taste and nutritional benefits. Moreover, the introduction of calcium citrate magnesium hydroxide zinc sulphate & vitamin D3 tablets could complement Quorn’s offerings, appealing to health-conscious consumers looking for additional nutritional support. By reinforcing the safety and nutritional advantages of mycoprotein, Quorn may successfully navigate the complexities surrounding its image and continue to expand its reach in the plant-based market.