Presentation on the supply chain of Quorn

1. Food Chain Study - Quorn
By Calum Sykes and Lucy Gill
March 16th 2021.

2. Overview
What is Quorn?
What is Mycoprotein?
How does mycoprotein become Quorn?
How is Quorn sold to consumers?
Nutritional Content
Sustainability

3. What is Quorn?
• 1960s – Need alternative protein to feed a growing population.
• 1967 – Found suitable micro-organism in North East England.
• 1974 – naming Fusarium Venenatum.
• This micro-organism is fermented and turned into Mycoprotein.
• Mycoprotein is mixed with an adhesive and seasonings, formed into shapes and branded Quorn.
• 100% of Quorn products start out in North East England. From harvesting to production.
(Wiebe 2004, Quorn 2020)
Quorn. 2020.

4. Mycoprotein Process
• Mycoprotein is made through fermenting.
• It is a continuous process – taking 5 weeks to
reach maturity.
• Fusarium Venenatum is activated.
• It is then added to the fermenter.
• Fed glucose, ammonium, potassium, and
phosphate.
• Monitor pH and temperature.
• Harvested by centrifugation leaving
Mycoprotein.
• Heated to 65 degrees to kill nucleic acids.
(Quorn 2020, Moore et al 2011)
Finnigan T.J.A., 2011.
Moore at al 2011

5. How is Mycoprotein processed
into Quorn?
• Mycoprotein is seasoned and mixed with dehydrated egg
white to bind the mixture.
• Steamed for 30 minutes and chilled.
• Quorn is then frozen. The controlled growth of ice crystals
gives Quorn it’s meat-like texture.
• Quorn products are packaged in plastic.
(Quorn 2020)
Finnigan T.J.A., 2011.

6. How is Quorn sold to
consumers?
• Supermarkets such as Morrison's, Tesco, Asda,
Sainsbury
• Found in the deli Isle.
• Found in the frozen isle.
• Sold in chain restaurants such as KFC, Greggs, Pizza
Hut, Costa.
• Since 1990s sold in UK, USA, Australia, New
Zealand, Europe.
• No plans to expand more globally.
(Quorn 2020)
Gill. L., 2021. Photo of Quorn Products
in Asda. Bournemouth. 27 February
2021.

7. Nutritional Content
• Comparing Quorn pieces, chicken drumsticks and loin chops (McCance and Widdowson 2015).
• Quorn is least calorie dense.
• Quorn is lower in saturated fat and cholesterol. Diets high in cholesterol is a significant risk factor for poor
cardiovascular health (Dunlop et al 2008).
• Quorn has less protein that meat products.
• Quorn contains all the essential amino acids, having the same bioavailability as milk! (Dunlop et al 2017)
• Quorn has 8.3g of fibre. Mycoprotein has cholesterol lowering effects due to high fibre! (Finnigan 2019)
• Issues:
• Research was done on mycoprotein ingredient not on Quorn.
• Research funded by Marlow Foods.
• Inconsistent amount of mycoprotein as an ingredient:
• Quorn Pieces = 95%
• Quorn Mince = 92%
• Crispy Nuggets = 39%
• Fishless Fillets = 13%
Quornpieces: (Per 100g) Chickendrumstick: (per 100g) Loinchops: (per 100g)
Energy (kcal/KJ) 73/307 185/775 270/1119
Fat (g) 1.4 9.1 21.7
Saturated(g) 0.4 2.5 8
Monounsaturated(g) N 4.3 8.5
Polyunsaturated(g) N 1.8 3.6
Trans (g) Tr 0.1 0.1
Cholesterol (g) 0 135 61
Protein(g) 14 25.8 18.6
Carbohydrates (g) 1.1 0 0
AOAC (g) 8.3 0 0
Na (mg) 300 130 53
K (mg) 120 280 300
Folate (ug) 21 12 1
Finglas et al 2015.

8. Sustainable Development Report. 2019.
Is it sustainable?
• Quorn claim: 10x less carbon footprint than beef, uses less
land than meat production and has 10x smaller water
footprint than beef.
• Finnigan (2010) found Quorn mince generates 48% less global
warming potential compared to beef mince.
• World Economic Forum (2019) found mycoprotein has double
the emissions of pork and chicken production!
• Smetena (2018) found efficient for water and land use
compared to meat, but less energy efficient than dairy.
• Mycoprotein is more nutrient dense over meat but less than
vegetarian options. (Jungbluth et al 2016)
• In 2017, Quorn removed all black plastic from their products.
• Since 2018 - 80% of packaging is recyclable. (Quorn 2020)
• New goal is to be 100% recyclable by 2030.

9. Summary
• Quorn is a meat alternative product made from mycoprotein, which is a fermented fungus.
High in fibre, contains all the essential amino acids, and low in saturated fat.
Other vegan and vegetarian alternatives may be better.
 Uses less land and water than meat.
 Takes only 5 weeks to reach maturity.
 Releases less emissions that the production of Beef.
Unreliable sources on energy consumption and emissions.
Research is limited as is done on Mycoprotein and not Quorn products.
Need more, unbiased research!

10. References:
Chengchao, F., Siwei, Y., Si, Z., Xiaojun, D., Jian, S., Zhigang, C., Fan, C., Yu, S., Zhang, S., Ding, X., Su, J. and Cheng, Z., 2017. Association between folate intake and risk of
head and neck squamous cell carcinoma: An overall and dose-response PRISMA meta-analysis. Medicine, 96 (42), 1-6.
Denny A., Aisbitt B., Lunn J. 2008. Mycoprotein and Health [online]. British Nutrition Foundation. Available from:
https://www.quorn.sg/files/content/British_Nutrition_Foundation_Paper.pdf. [Accessed 28/02/21]
Dunlop, M. V., Kilroe, S. P., Bowtell, J. L., Finnigan, T. J. A., Salmon, D. L. and Wall, B. T., 2017. Mycoprotein represents a bioavailable and insulinotropic non-animal-derived
dietary protein source: a dose-response study. British Journal of Nutrition, 118 (9), 673-685.
Finglas, P.M., Roe, M.A., Pinchen , H. M., Berry, R., Church, S.M., Dodhia, S.K., Farron-Wlison, M. and Swan, G., 2015. McCance and Widdowson’s The composition of foods.
7th summary edition. Cambridge: Royal Society of Chemistry.
Finnigan T, Lemon M, Allan B, Paton I. Mycoprotein, life cycle analysis and the food 2030 challenge. Asp Appl Biol. 2010;102:81–90.
Finnigan T.J.A., 2011. Mycoprotein: origins, production and properties. Handbook of Food Proteins. Woodhead Publishing Series in Food Science, Technology and Nutrition.
Pages 335-352
Finnigan, T. J. A., Wall, B. T., Wilde, P. J., Stephens, F. B., Taylor, S. L. and Freedman, M. R., 2019. Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium
Review. Current Developments in Nutrition, 3 (6), N.PAG-N.PAG.
Jungbluth N, Eggenberger S, Nowack K, Keller R (2016) Life cycle assessment of meals based on vegetarian protein sources. In proceedings from: the 10th international
conference on life cycle assessment of food (LCA Food 2016).
Moore D., Robson G.D. and Trinci A.P.J. 2011. 17.18 The Quorn fermentation and evolution in fermenters. 21st Century Guidebook to Fungi, SECOND EDITION. Cambridge
University Press.
NHS. 2018. The vegetarian diet [online]. Available from: https://www.nhs.uk/live-well/eat-well/the-vegetarian-diet/. [Accessed 03/03/2021].
PETA UK. 2020. https://www.peta.org.uk/
Quorn Nutrition. 2020. What is Quorn and Mycoprotein. [online] Available from: https://www.quornnutrition.com/mycoprotein/what-is-mycoprotein [Accessed 25
February 2021].
Quorn. Homepage [online] Available from: https://www.quorn.co.uk/. [Accessed 24th
February 2021]
Smetana S, Aganovic K, Irmscher S, Heinz V. Designing sustainable technologies, products and policies: from science to innovation. Cham: Springer; 2018. Agri-food waste
streams utilization for development of more sustainable food substitutes; pp. 145–155.

11. Thanks for listening, do you have any questions?