Mycoprotein

Quorn’s mycoprotein is a source of protein that is high in fibre and low in saturated facts. To make Quorn’s mycoprotein, we don’t start with livestock, we take a natural, nutritious fungus that grows in the soil. This fungus is known as Fusarium venenatum. 

We then use the age-old process of fermentation – the same process used to create bread, beer and yoghurt – to grow Quorn’s mycoprotein. And because producing Quorn’s mycoprotein uses 90% less land and water than producing some animal protein sources, it is a great example of a more sustainable and nutritious protein source for a growing global population.