Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient

赫里奥特-瓦特大学和爱丁堡大学的食品科学家报告称，从Quorn生产过程中提取的蛋白质可以用来取代食品配方中不可持续的动物蛋白质，并作为脂肪替代品设计新的更健康的产品。大学研究人员和Marlow Foods(Quorn的生产商)再次合作，这次是与更多的合作伙伴玛氏巧克力和新食品创新公司，评估大规模生产和提取这些蛋白质的可行性。最终，这些蛋白质可以作为天然发泡剂、乳化剂或胶凝剂用于创新食品，为社会带来环境、健康和经济利益。

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.