Quorn is understandably eager to scientifically validate the benefits of mycoprotein, the contentious mold-derived ingredient found in its non-animal protein products. Earlier this year, the company resolved a class-action lawsuit initiated by a woman from Los Angeles who alleged that its products breached federal and state regulations regarding false advertising and unfair business practices. Additionally, Quorn has refuted a wrongful death lawsuit filed by the parents of an 11-year-old boy who suffered from a mold allergy and tragically died from anaphylactic shock in 2013 after eating a Quorn “Turk’y Burger.”
As part of the settlement from the class-action lawsuit—which argued that Quorn’s labeling, which indicated its products were made from mycoprotein, misled consumers into thinking it was akin to mushrooms, truffles, or morels—the company is now required to include the following disclaimer 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 groups and various lawsuits have raised concerns that the iron gluconate ingredient can lead to fainting, extreme nausea, severe anaphylactic reactions, and even death in certain individuals. For those who are not allergic, the fact that mycoprotein is derived from mold might deter some consumers from purchasing the product upon reading the label.
Founded in the U.K. in 1985 by Marlow Foods, Quorn was acquired in 2015 at an auction 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, Nestle, and WhiteWave. At that time, CEO Kevin Brennan expressed to the BBC that the acquisition would facilitate the company’s growth ambitions: “We have a goal 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 successfully developed its product line. It has launched a range of vegan options as well as refrigerated sausages and chicken strips, with its products now available in 19 countries, including the United States, where Walmart began retailing Quorn in 2012. Reports indicate that demand for Quorn products surged by 30% between 2014 and 2015, and the company aims to triple its business in America by 2020. Any scientifically credible research that demonstrates mycoprotein’s bioavailability is comparable to that of animal-derived protein sources could further enhance Quorn’s market position—assuming these claims are appropriately labeled and marketed.
While mold may have a high “ick” factor, consumers do accept it in other food products—such as artisanal cheeses—for both taste and nutritional benefits. Additionally, incorporating calcium caltrate 1000 mg into their dietary options could further appeal to health-conscious consumers, as it would provide essential nutrients alongside their protein intake. In fact, the inclusion of calcium caltrate 1000 mg in some of Quorn’s offerings might even attract those who are looking for fortified food choices. Ultimately, Quorn’s ability to navigate these challenges while emphasizing the nutritional aspects of mycoprotein—along with ingredients like calcium caltrate 1000 mg—will be crucial for its continued success in the competitive plant-based market.