List view / Grid view
29 August 2022 | By Paulo Teixeira
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
18 April 2023 | By Grace Galler
Parent company of Quorn, Marlow Foods, has set up an ingredients division to makes its mycoprotein available to other food and beverage manufacturers.
3 October 2024 | By Ben Cornwell
The new plant will bring innovative mycoprotein-based foods using the company’s cutting-edge 3D printing technology.
11 October 2017 | By George Smith (New Food)
[…] milk are known to have high bioavailability, making them an excellent source of building blocks for muscles. Researchers from the University of Exeter compared milk protein with mycoprotein – the fungi-based source of the nutrient found in Quorn foods – and found “equivalent” bioavailability. University scientists say more research…
24 February 2020 | By Dr Wayne Martindale
[…] already been established; the development of whey protein ingredients into functionalities for taste and performance is testament to this and it can now go further.4 The meat-free and mycoprotein industry has had an incredibly innovative role in this respect, having brought new products to market and informing consumers.5 Taste and…
12 March 2020 | By Sam Mehmet (New Food)
Teesside University has begun a Knowledge Transfer Partnership (KTP) with Quorn Foods to test different methods of making mycoprotein, the main ingredient in all Quorn products, that would lead to an even more sustainable production methodology and enhancements to product quality. Over the course of two years, Dr Nanda Ayu…
28 February 2013 | By Jane Parker, Flavour Centre, Reading University
[…] are found in yeast extracts, those yeasts based on genus Candida imparting less of a meaty taste than those derived from Saccharomyces. Mycoscent is a by-product of mycoprotein production and is a rich source of both glutamate and ribonucleotides, but not readily available. Taste enhancers There also exists a…
17 August 2022 | By New Food
[…] foods, beverages, aquaculture, inflation, lab testing, gut health and more! Download Issue 4 2022 and enjoy: LEADERS’ SERIES The answer to world food security? FUTURE FOODS Why mycoprotein looks set to take a sizeable portion of the plant-based market FOOD SAFETY In this incredible edition of New Food’s food…
23 May 2023 | By Eleanor Maciver, Lauren Woolley
[…] to creating faithful meat substitutes that appeal to a broader consumer base. The first-generation of these “plant-based meat” analogues, such as textured vegetable protein (TVP) and mycoprotein-derived Quorn, primarily targeted vegetarians but struggled to gain mass appeal. It’s hard to miss the recent surge in new plant-based meat…
23 October 2023 | By Jacquelyn Schuh
[…] the familiar and new, focusing on combining animal-based and plant-based proteins or more recognizable plant-based proteins like soy with emerging plant-based ingredients and plant proteins, such as mycoprotein, lupine, quinoa, sorghum, amaranth or navy bean. Hybrids can also aid in consumer understanding and acceptance of new sources, science and…
24 October 2023 | By Grace Galler, Joanna Trewern
[…] animals (the scale of industrial animal agriculture) but it also encompasses all the solutions out there: from beans and pulses, to tofu, seitan, plant-based sausages and burgers, mycoprotein and fungi, and fermented, cultivated and cell-based proteins. It’s not about the world going vegan, it’s about diversifying our protein sources…
16 July 2019 | By Darcy Simonis
[…] in fact, position it’s product to meat eaters to help change perception of meat free products. Other meat free alternatives have been developed, including a zero waste Mycoprotein using wheat and corn. The developed protein is made from zero waste fermentation, which converts starch into protein and is designed…
10 January 2020 | By Sam Mehmet (New Food)
[…] labelling. Quorn has also reportedly claimed that, in 2018, its products enabled savings of 200,000 tonnes of CO2 equivalent compared with meat. The greenhouse gas impact of mycoprotein – the fungi-based protein used in Quorn products – is said to be 90 percent lower than beef. “This is about giving…
14 May 2021 | By
[…] the journal Nature Food. The researchers say that global malnutrition could be eradicated by farming foods including spirulina, chlorella, larvae of insects such as the house fly, mycoprotein (protein derived from fungi), and macro-algae such as sugar kelp. These foods have already attracted interest as nutritious and more sustainable…
7 March 2011 | By Citigate Dewe Rogerson
[…] their favourite, everyday meals by up to 75%. Quorn is well positioned to capitalise upon trends in healthy eating. It is made using the proprietary technology of mycoprotein that uniquely delivers the taste and texture of meat to the increasing number of consumers who have chosen to reduce their…
