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.

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.

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).


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.

Allergy and Intolerance

Katona S, Kaminski ER. (2002) Sensitivity to Quorn mycoprotein (Fusarium venenatum) in a mould allergic patient. J Clin Pathol 2002;55:876–879

Marlow Foods. (2001) GRAS Notification for Mycoprotein. (Submitted as: U.S. FDA, 2002 – GRN 091). Submitted by: North Yorkshire, UK: Marlow Foods Ltd.

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

Ishikawa T, et al. (1995) The effect of mycoprotein intake (12g and 24g per day) over 4 weeks on serum cholesterol levels. Prog Med 15: 61-74.

Nakamura H, et al. (1994) Effect of Myco-proteins intake on serum lipids of healthy subjects. Prog Med, 14(7), 1972-1976.

Ruxton CS, McMillan B. (2010) The impact of mycoprotein on blood cholesterol levels; a pilot study. Brit Food Journal 112 (10), 1092 -1101.

General Review

Finnigan TJA. (2011) Mycoprotein: origins, production and properties. In Handbook of Food Proteins (ed GO Philips and PA Williams), pp 335 – 352. Woodhead Publishing Ltd.

Knight N, Roberts G, Shelton D. (2001) The thermal stability of Quorn pieces. Int. J. Food Sci. Tech. 36 (1), 47-52.

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


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.

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, et al. (1998) Myco-protein as a Functional Food: Effects on Lipemia, Glycemia and Appetite Variables. Proc. 16th Intnl Cong Nutr. (included as reference 12).

Nutrition Science

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.

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


Bottin, J Swann, JR Cropp, E Chambers, ES, Ford, HE, Ghatei, M and Frost GS (2016) Mycoprotein reduces energy intake and post prandial glucose release without altering glucagon like peptide-1 and peptide tyrosine-tyrosine concentrations in healthy overweight and obese adults: a randomised control trial. British Journal of Nutrition 116, 360 – 374.

Bottin J. (2014). Nutritional and surgical influences on appetite regulation and body composition in overweight and obese humans. PhD Thesis. Imperial College London.

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


Finnigan TJA. et al. (2010) A scoping study towards an LCA for Quorn mince Proc VII Intl conference on LCA in the agri food sector Bari Sept 2010.

Khoury CK, et al. Increasing homogeneity in global food supplies and the implications for food security. Proc Natl Acad Sci U S A. 2014 Mar 18; 111(11): 4001–4006.

Finnigan, TJA, Needham, L and Abbott, CM (2016) Mycoprotein a healthy new protein with a low environmental impact. IN: Sustainable Proteins ed Sudarshan Nadathur, Janitha P. D. Dr. Wanasundara, Laurie Scanlin. Academic Press, 301 – 326.