What is Mycoprotein?
Mycoprotein is a unique and nutritious protein that can be part of a balanced diet and also supports the health of the planet.
Mycoprotein is a unique and nutritious protein that can be part of a balanced diet and also supports the health of the planet.
It is high in protein, high in fiber, low in saturated fat, and contains no cholesterol.
Mycoprotein is a unique and nutritious protein that can be part of a balanced diet and also supports the health of the planet.
Back in the early 1960s, experts were concerned that the predicted growth in the world’s population would lead to global food shortages and widespread famine…
Mycoprotein is made in 40-metre-high fermenters which run continuously for five weeks at a time.
Did you know that the work to find this alternative protein source for humans began in the 1960s? Download our factsheet here to read more.
Mycoprotein is a unique and nutritious protein that can be part of a balanced diet and also supports the health of the planet.
It is a no-cholesterol, low-saturated fat, high in protein and high fiber, meat-free protein that can be part of a balanced diet.
Mycoprotein is a unique and nutritious protein that can be part of a balanced diet and also supports the health of the planet.
Unlike meat proteins, mycoprotein is completely free from cholesterol and studies suggest that it helps maintain normal blood cholesterol levels, and may lower LDL cholesterol levels, to support heart health.
Mycoprotein has been examined for its potential to help regulate hunger and appetite. Early findings suggest diets rich in mycoprotein possess important benefits associated with appetite regulation (Bottin et al 2016).
Evidence suggests that mycoprotein may have a positive effect on helping to control blood glucose levels.
Mycoprotein is a unique and nutritious protein that uses less land, water, and green-house gas emissions than animal proteins, so it’s good for the health of our planet.
As the population grows and culture changes, the demand for alternative, complete protein options continues to increase.
Quorn Foods is committed to rigorous and robust research and development that will continue to establish mycoprotein as a protein source with multiple health benefits, and a lower impact on the Earth than animal protein.
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Turnbull WH, et al. (1990) Effect of Myco-protein on Blood Lipids. Am J Clin Nutr 52(4) 646-650.
Turnbull WH, et al. (1992) Myco-protein Reduced Blood Lipids in Free Living Subjects. Am J Clin Nutr 55, 415-419.
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Sadler M. (1991) Mycoprotein in the British Diet. In: General Practitioners Yearbook. pp. 515-518. Cited In: Marlow Foods, 2001.
Bottin J, Cropp E, Finnigan TJA, Hogben A, Frost G. (2012) Mycoprotein reduces energy intake and improves insulin sensitivity compared to chicken. Proc ECO. Lyon May 2012.
Turnbull WH, Ward T. (1995) Myco protein reduces glycemia and insulinemia when taken with an oral glucose tolerance test. Am J Clin Nutr 61 (1) 135-140.
Marks L. (2005) Effects of mycoprotein foodstuffs on glycaemic responses and other factors beneficial to health. PhD Thesis. University of Ulster.
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Quigley ME, Englyst HN. (1992) Determination of neutral sugars and hexosamines by HPLC with pulsed amperometric detection. Analyst 117, 1715 – 1718.
Dunlop MV, Kilroe S, Bowtel J, Finnigan TJA, Salmon D, Wall B. (2017) Mycoprotein represents a bioavailable and insulinotropic non-animal derived dietary protein source: a dose-response study. British J Nutr. In Press.
Burley VJ, et al. (1993) Influence of High Fiber Food (Myco-protein) on Appetite: Effects of Satiation (Within Meals) and Satiety (Following Meals). Euro J Clin Nutr 47, 409-418.
Turnbull WH, et al. (1991) The Effect of Myco-protein on Hunger, Satiety and Subsequent Food Consumption, in Obesity in Europe 9 1: 67-70, ed. Ailhaud G. et. al.
Turnbull WH, et al. (1993) Acute Effects of Myco-protein on Subsequent Energy Intake and Appetite Variables. Am J Clin Nutr 58 (4): 507-512. Accessible at https://www.mycoprotein.org/files/Turnbull_et_al_satiety.pdf.
Finnigan TJA. (2012) Mycoprotein; origin, production and properties. In: Handbook of Food Proteins Ed Phillips, GO and Williams, PA. Woodhead Publishing, 333 – 352.
Finnigan TJA. (2010) Mycoprotein LCA and the Food 2030 challenge. Aspects Appl Biol. 102 81 – 90.
Quorn Frozen Mince certification by the Carbon Trust: http://www.ktponline.org.uk/ktp-provides-carbon-footprint-certification-for-quorn-tm/.