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).

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. 

Miller SA, Dwyer JT. (2001) Evaluating the safety and nutritional value of mycoprotein. Food Technol 55(7): 42-47.

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

Blood Lipids

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

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

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

General Review

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

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

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.

Glycemia/Insulinemia

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.

Bottin J, Cropp E, Ford H, Betremieux L, Finnigan TJA, Frost G. (2011) Mycoprotein reduces insulinaemia and improves insulin sensitivity. Proc Nutr Soc 70 E372.

Marks L. (2005) Effects of mycoprotein foodstuffs on glycaemic responses and other factors beneficial to health. PhD Thesis. University of Ulster.

Nutrition Science

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

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.

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

Satiety

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 https://www.mycoprotein.org/files/Turnbull_et_al_satiety.pdf.

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.

Sustainability

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.

Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature 2014; Nov 27 (515):518-522. doi:10.1038/nature13959.

Derbyshire, EJ (2017) Flexitarian Diets and Health: A Review of the Evidence-Based Literature. Frontiers in Nutrition 6. https://doi.org/10.3389/fnut.2016.00055.