Mycoprotein is a meat-free protein made from a naturally occurring fungus, and its popularity has exploded thanks to brands like Quorn
But that popularity is now surely set to increase. Quorn’s parent company, Marlow Ingredients, will make its plant-based protein available to other meat-free food and beverage manufacturers.
The roll-out will begin with an initial focus in Europe, though it is set to expand internationally. It will be fulfilled by new ingredients unit, divisiMon.
Quorn is the number one meat-free brand in the UK. The move suggests Marlow Foods intends to take that market dominance into the global sphere.
The announcement follows last month’s UN Intergovernmental Panel on Climate Change (IPCC) Synthesis Report. It highlighted that urgent action must be taken to secure a liveable future for all.
Marco Bertacca, Marlow Foods CEO, said: “We have been trailblazers in meat free since we sold our first Quorn product in 1985. We see it as our responsibility to provide healthy food for people and planet.
“We recognise the urgent need for humanity to eat more sustainably. By making our mycoprotein available to others, Marlow Ingredients will play a pivotal role in helping us achieve one of our missions – to tackle climate change by making great tasting food.
“Now, backed by decades of research, we know it is one of the best sources of protein there is,” he said.
The benefits of meat-free manufacturing
The launch represents part of Marlow Food’s publicized mission to become a net-positive business by 2030 and – by that time – provide eight billion servings of mycoprotein across the world. That’s one for every person on the planet!
Mycoprotein is naturally high in protein – an essential macronutrient for bodily processes like building and maintaining muscle. This becomes more important as we age.
It also provides all nine essential amino acids, is low in saturated fat, and contains several vitamins and minerals.
Quorn’s leading meat-free protein also has strong sustainability credentials. It uses 90 percent less land and water, while also producing 98 percent less carbon emissions than equivalent beef products.
“There’s huge potential for our mycoprotein,” concluded Marco. “Alongside the delicious meat-like texture and incredible nutritional and sustainable benefits it’s famous for, there’s exciting research happening into its ability to create more sustainable versions of other applications, such as dairy alternatives.
“Marlow Ingredients is initially focussed on building partnerships with food manufacturers, but the potential for the future is very exciting.”