Quorn Launches New Division Promoting Mycoprotein Use in Food Manufacturing
Have you ever heard of mycoprotein? Well, Quorn food products contain this single-cell protein that is rich in protein, fibre, vitamins, and minerals. It also has low levels of saturated fat and emits 98% fewer greenhouse gases than beef production.
Quorn’s parent company, Marlow Foods, has created a new division, called Marlow Ingredients, which will enable other food and beverage manufacturers to incorporate mycoprotein into their own products.
Let’s further explore mycoprotein’s benefits, its usage in Quorn and the potential of its use in the wider food industry.
What is Mycoprotein?
Mycoprotein is the key ingredient in Quorn, an alternative to meat that has been popular in the United Kingdom and beyond since its launch in 1985. The protein is produced through fermentation using Fusarium venenatum, a type of microfungus.
Compared to beef production, it is much more sustainable as it requires 90% less land and water. Furthermore, this dish does not contain meat and has a low amount of saturated fat. It is also high in fibre and packed with various vitamins and minerals.
What are the health benefits of Mycoprotein?
There are many health benefits associated with consuming mycoprotein. A recent study conducted by Northumbria University revealed that mycoprotein can improve the number of healthy microbiomes in the gut while also reducing the production of intestinal genotoxins, known to in some cases to increase the chances of developing bowel cancer.
In addition, research has demonstrated that mycoprotein has a high protein content, making it effective in promoting muscle growth when combined with resistance training.
What has inspired Marlow to make this move?
Marlow Foods decided to create Marlow Ingredients and share its proprietary mycoprotein with other food and drink manufacturers, as it’s been stated that this move aligned with the company’s objective of providing 8 billion servings of mycoprotein worldwide and becoming a net positive business by 2030.
Marlow is the first company to successfully produce and sell a food product made from mycoprotein, which could create and support the growth of a whole new market for proteins.
Also, as mentioned earlier, using mycoprotein in food products is more environmentally friendly, as it produces far fewer greenhouse gas emissions than beef production, therefore using it in food production can help decrease carbon footprints.
What does Mycoprotein offer consumers and customers?
Until now, Mycoprotein has only been used in Quorn products; but now with the introduction of Marlow Ingredients, there is a possibility for it to be used on a wider scale in other food and beverage products, by other brands and companies.
This ingredient is not only suitable for people who prefer meat-free and nutritious alternatives, but also for those who want to use more sustainable products in the future.
The increasing popularity of meat alternatives, such as Quorn, due to the rising demand for plant-based options, has highlighted the potential for growth in this industry, which other businesses may also now consider exploring as well.
Conclusion
The food industry has an exciting new development with the launch of Marlow Ingredients by Marlow Foods. Other food companies can now use mycoprotein, the main component of Quorn products, which will offer not only more health advantages, but also environmental advantages to customers as well.
Using this single-cell protein in food products is a significant endorsement of the potential of plant-based proteins aiding to combat worldwide problems, such as climate change and public health issues associated with consuming regular meat.
Now, more than ever, it is important for businesses to take responsibility and explore the potential of alternative proteins in order to create a more sustainable future.
It will surely be fascinating to observe the new opportunities that this ingredient could bring and how this protein can potentially shape the food industry going forward.
News Credits: Quorn mycoprotein ingredient to be made available to food and drink manufacturers
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