History of Quorn
Quorn is a brand known for its meat-free products, particularly its line of mycoprotein-based foods. It was created in 1985 by Marlow Foods, a British company, and its development stemmed from a desire to create a sustainable protein alternative for vegetarians and those seeking to reduce meat consumption. Mycoprotein, the key ingredient in Quorn products, is derived from Fusarium venenatum, a fungus that is fermented and processed into a high-protein, fiber-rich product with a texture resembling meat. Quorn quickly became popular as a versatile meat substitute in various dishes, from burgers to nuggets.
Since its inception, Quorn has grown significantly and expanded globally, offering a wide variety of products suitable for vegetarians, vegans, and those on a flexitarian diet. It has been marketed as a healthier and more environmentally friendly alternative to meat, with a lower environmental footprint in terms of greenhouse gas emissions and land use. Over the years, Quorn has continued to innovate, introducing new flavors and expanding its range to include vegan options. Today, Quorn is a well-established brand in the plant-based food market, recognized for its commitment to providing sustainable and accessible meat alternatives.