Quorn is a meat substitute product originating in the UK and sold primarily in Europe, but available in 14 countries. Quorn is sold as both a cooking ingredient and as a meat substitute used in a range of prepackaged meals. All Quorn foods contain mycoprotein as an ingredient, which is derived from the Fusarium venenatum fungus. In most Quorn products, the fungus culture is dried and mixed with egg albumen, which acts as a binder, and then is adjusted in texture and pressed into various forms. A vegan formulation also exists that uses potato protein as a binder instead of egg albumen. Quorn was launched in 1985 by Marlow Foods, a joint venture between Rank Hovis McDougall and Imperial Chemical Industries, and is now owned by Monde Nissin Corporation.

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Replacing 20% of the world’s beef consumption with microbial protein, such as Quorn, could halve the destruction of the planet’s forests over the next three decades. Move would also lower emissions by reducing razing of trees and methane emissions from livestock, scientists say