Welcome back to the (limited) history of alt protein, Trash Talkers! Be sure to read the first post in the series to get up to speed.
Next in our alternative protein timeline is a spotlight on Quorn, a protein made from fungus, first launched in 1985.
Single-Cell Protein: A 1960s Buzzword
In 1960, the Food and Agriculture Organization of the United Nations recognized the growing “protein gap,” which stated that 25% of the population had a dietary protein deficiency. The protein gap was a worldwide call for new protein innovations; how could we produce more protein without using more land and water?
One potential solution was (and still is) single-cell protein (SCP), or protein derived from microbes like bacteria, fungi, and algae. In the case of SCP, the microbes are the food product, rather than the food as a byproduct of fermentation, like wine or dairy.
A particularly exciting application of SCP in the 60s was creating more sustainable agricultural feedstocks; many SCP cultures can grow on waste products like sawdust, coffee grounds, and other food industry byproducts and could then be fed to livestock, creating a more circular food system. These incremental improvements in sustainability are essential for maintaining the longevity of our global food system. Small improvements have a profound impact when translated across the globe!
The greatest challenge in SCP production is species selection. How do you pick a microbe that grows quickly, is safe to eat, has nutritional value, requires minimal processing, and produces enough biomass to be economically feasible?
That’s the golden ticket that made Quorn, a microbial protein made from the filamentous fungus Fusarium venenatum, first isolated from soil in 1967.
(Quick vocab lesson: a filamentous fungus is a fungal species that produces mycelium, the root-like structure underneath many mushrooms. Yeasts are examples of non-filamentous fungi).
Why mushrooms instead of bacteria, algae, or yeast?
The general industry perspective at the time was that consumers would be more willing to try foods made from fungi, since fermented products like miso, soy sauce, and tempeh were so culturally widespread. Plus, many mushrooms have distinct, meat-like sensory properties, so maybe they’d make a pretty decent meat replacement if fermented.
With some ingenuinity, perseverance, and a bit of luck, the founding members of Quorn identified the edible fungus Fusarium venenatum as the ideal microbe to grow as food. Of course, it took some time to tune the process; F. venenatum is now grown on a well-defined feedstock (biologists often refer to the food for microbes as media) and industrial-scale fermentation technology.
Former President of the British Mycological Society wrote a lovely historical review of Quorn mycoprotein if you’d like a deeper read on the biology of F. venenatum. Turns out Quorn mycoprotein was so delicious we couldn’t just save it for our livestock—humans love it, too!
Quorn is a Big, Big Deal
Quorn dominates the edible SCP market, partially because of branding, but mostly because of technological innovation allowing them to produce large amounts of affordable protein. Many alternative proteins are cultivated in bioreactors, which are large stainless-steel tanks that have controlled agitation (or, the rate of mixing), nutrient flow, oxygen levels, pH, and waste removal. The Quorn bioreactor is particularly special in that the microbial culture is mixed by aeration rather than physical mixing, which can damage the cells. Protein is continually harvested from the bioreactor outlet and fresh nutrients are fed into the inlet. Check out Controlled Mould’s Quorn post for more information about their bioreactor technology.
I’ll remind you that most alternative protein products have only launched since the 21st century, with most products launched within the last ten years. But Quorn is celebrating its 40th birthday in 2025.
Maybe it’s just me, but to think that my parents could have seen Quorn in the freezer aisle at the grocery store while Tears for Fears topped the music charts is mind-blowing (maybe not my parents—Quorn was first launched only in the UK).
Wrap-Up
A short and sweet post for Quorn mycoprotein—next up in the timeline is MorningStar Farms’ plant-based burgers. See you in two weeks, Trash Talkers!
Fascinating! Sweet Quorn!
Winner Winner Quorn dinner!