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.

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.

The Mycoprotein Story

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 Factsheet

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.

Health + Nutrition

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.

Satiety Benefits

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).

Cholesterol Benefits

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.

Sustainability

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.

Research

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.

Allergy and Intolerance

Hoff M, et al. (2003) Immediate-type hypersensitivity reaction to ingestion of mycoprotein (Quorn) in a patient allergic to molds caused by acid ribosomal protein P2. J Allergy Clin Immunol 111(5): 1106-1110. 

Patel S, Hazel CM, Winterton AG, Mortby E. (1996) Survey of ethnic foods for mycotoxins. Food Addit Contam 13(7) 833-841.

Tee RD, Gordon DJ, Welch JA, et al. Investigation of possible adverse allergic reactions to mycoprotein (“Quorn”). Clin Exp Allergy 1993; 23:257–60.

Blood Lipids

Turnbull WH, et al. (1992) Myco-protein Reduced Blood Lipids in Free Living Subjects. Am J Clin Nutr 55, 415-419.

Homma Y, et al. (1995) Effects of 8-week ingestion of mycoprotein on plasma levels of lipids and apo (lipo) proteins. Prog Med 15: 183-195.

Turnbull WH, et al. (1990) Effect of Myco-protein on Blood Lipids. Am J Clin Nutr 52(4) 646-650.

General Review

Sadler M. (1990) Mycoprotein – A New Food. Nutr Bull BNF 15:180-190. Cited In: Marlow Foods, 2001.

Rodger, GW. Angold, R>E. (1991). The effect of freezing on some properties of Quorn mycoprotein. In Food freezing: today and tomorrow. Ed. Bald, W.B. 87 – 95.

Wheelock V. (1993) Quorn: a case study of a healthy food ingredient. Br Food J 95(5):40-44.

Glycemia/Insulinemia

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.

Frost G, Bottin J, Finnigan TJA. Mycoprotein reduces energy intake and improves insulin sensitivity without altering GLP-1 and PYY concentrations in overweight adults. Am J Clin Nutr.

Nutrition Science

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.

Edwards DG, Cummings JH. (2010) The protein quality of mycoprotein. Proc Nutr Soc 69(OCE4): E331.

Quigley ME, Englyst HN. (1992) Determination of neutral sugars and hexosamines by HPLC with pulsed amperometric detection. Analyst 117, 1715 – 1718.

Satiety

Turnbull WH, et al. (1998) Myco-protein as a Functional Food: Effects on Lipemia, Glycemia and Appetite Variables. Proc. 16th Intnl Cong Nutr.

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.

Williamson DA, et al. (2006) Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety. Appetite 46: 41-48.

Sustainability

Blonk H, et al. (2008) Milieueffecten van Nederlandse consumptie van eiwitrije producten. Gevolgen van veranging van dierlijke eiwitten anno 2008. Blonk Milieu Advies Gouda.

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/.