Production
Quorn is made from the soil mould
Fusarium venenatum strain PTA-2684 (previously misidentified as the parasitic mould
Fusarium graminearum[31]). The fungus is grown in continually oxygenated water in large, otherwise sterile fermentation tanks. Glucose and fixed nitrogen are added as a food for the fungus, as are vitamins and minerals to improve the food value of the product. The resulting mycoprotein is then extracted and heat-treated to remove excess levels of
RNA. Previous attempts to produce such fermented protein foodstuffs were thwarted by excessive levels of
DNA or RNA; without the heat treatment,
purines, found in
nucleic acids, is metabolised by humans to produce
uric acid, which can lead to
gout.
[32] However two recent studies have found dietary factors once believed to be associated with gout are in fact not, including the intake of
purine-rich vegetables and total protein.
[33][34] The Mayo Clinic, meanwhile, advises gout sufferers to avoid some foods that are high in purines.
[35]
The product is dried and mixed with egg albumen, which acts as a binder. It is then textured, giving it some of the grained character of meat, and pressed either into a mince resembling ground beef; forms resembling chicken breasts, meatballs, and turkey roasts; or chunks resembling diced chicken breast. In these forms, Quorn has a varying colour and a mild flavour resembling the imitated meat product, and is suitable for use as a replacement for meat in many dishes, such as stews and casseroles.
The final Quorn product is high in protein and dietary fibre and is low in saturated fat. It contains less dietary iron than most meats and the manufacturers have not released much information about additives they use to make Quorn resemble meat. Quorn is considered acceptable in small amounts for babies over 9 months old but should be introduced gradually. The high fibre and low calorie content is better for adults than babies and too much fibre can cause wind. The salt content should be checked before giving Quorn to babies since the salt content varies between products.[36][37]
Quorn for the UK and European market is produced at Marlow's headquarters in
Stokesley,
North Yorkshire and at nearby
Billingham in
Stockton-on-Tees.
[38]
