The Quorn pieces and mince are what Finnigan refers to as their “heroes”. They contain 60 percent mycoprotein, which is showing many health benefits. It’s low in saturated fat (less than a gram per 100g), high in protein (around 11g per 100g), high in fiber, and low in carbohydrates (3g per 100g).
Mycoprotein is a meat replacement product that’s available in a variety of forms such as cutlets, burgers, patties, and strips. It’s marketed under the brand name Quorn and is sold in 17 countries including the United States.
It was approved for use in 1983 as a commercial food ingredient by the U.K. Ministry of Agriculture, Fisheries, and Food. In 2001, the U.S. Food and Drug Administration (FDA) admitted it into a class of foods “generally recognized as safe (GRAS).”
My introduction to Quorn meatless products was this past Holiday season when I discovered the Meatless Roast at Wegmans Grocery. One important difference between the Quorn product line and other meatless analogs is the mycelium protein source. My aversion to wheat analogs-based products is based on dietary intolerance to wheat. The next big surprise comes after one removes the roast from the oven and slices the roast. This mycoprotein roast slices like a turkey roast. The first bite is enough to place this Quorn Meatless Roast above the competition. Texture, moisture, taste raises this Quorn Meatless roast head and shoulders over Tofurkey and the rest. I have always preferred mushroom burgers and long noticed the common flavor notes many fungi share with meat.
The next Quorn product I tried was the Quorn Meatless Fillets. The Fillets arrive frozen, 4 to a box. Each fillet is sufficient to supply enough protein for a 6-inch hoagie or dinner size roast fillet with sides of vegetables and or mashed potatoes. The fillets have a similar texture and taste to the Celebration roast, less the Holiday roast seasonings. I was happy to season to taste and enjoyed each after placing on a microwave-safe plate, with 1 TBSP of water, covered for 2 minutes in a 1000 watt microwave. Delicious in a sandwich with cheese, mustard, pickles, tomatoes, or on a plate with sides.
What is mycoprotein?
Mycoprotein is a protein made from Fusarium venenatum, a naturally occurring fungus.
To create mycoprotein (a), manufacturers ferment fungi spores along with glucose and other nutrients. The fermentation process is similar to what’s used to create beer. It results in a doughy mixture with a meat-like texture that’s high in protein and fiber.
According to a 2019 review trusted Source published in Current Developments in Nutrition, mycoprotein:
- is a nutritious protein source
- is high in fiber
- is low in sodium, sugar, cholesterol, and fat
- is rich in essential amino acids
- has a meat-like texture
- has a low carbon and water footprint, in comparison with chicken and beef
(a) However, a number of studies indicate that the primary ingredient used to make mycoprotein is a potential allergen, and may cause dangerous reactions if consumed.
The Health Effects of Mycoprotein (Quorn) Products vs. BCAAs in Meat
Clinical trials on Quorn meat substitutes show that it can improve satiety and help people control cholesterol, blood sugar, and insulin levels.