Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient

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Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products.The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.