Many and varied are the imaginative origins we’ve heard for Quorn products. But rest assured, there are no herds of wild Quorn animals running across a far-off plain and we don’t go picking Quorn fruits off a Quorn bush in a Quorn field.

In fact the answer’s simple.

The unique ingredient in all Quorn foods is Mycoprotein – a nutritious member of the fungi family. There are around 600,000 varieties of fungi to be found around the world. Many, like mushrooms, truffles and morels or those found in veined cheeses, are familiar and amongst the most desirable, but ours is one of the less well-known.

Eminent mycologist, Malcolm Clark, the man responsible for introducing Shiitake mushrooms to the West, talks about the many medicinal benefits of fungi:

‘There is a whole world of fungi that encompasses many health benefits and medicinal properties, yet it is often underestimated. Fungi have been at the centre of medical breakthroughs over the last century.

‘Quorn foods are a fascinating example of the ‘taming of the ‘shroom’. This type of fungi, as well as tasting great, provides many health benefits as it contains high quality protein, it is rich in fibre and zinc and a source of magnesium as well as being low in fat.’

Our ingredient is produced by fermentation, in a similar process to beer-brewing or yoghurt making. The resulting paste has a similar structure to animal muscle fibres and when combined with the egg and other ingredients gives us a product that is meat-like in texture. This product is then combined with other ingredients to make the different foods in the Quorn range.

And that’s the plain and simple truth.

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