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Marlow Foods, the parent company of mycoprotein brand Quorn, is setting up a business division to supply its alternative protein ingredient to other manufacturers. Under the new division called Marlow Ingredients, the mycoprotein will be available to European manufacturers before being rolled out internationally. Mycoprotein is made from filamentous fungi, the invisible root structure of mycelia, and is commonly used as the protein base in plant-based meat alternatives (although, strictly speaking, it is a fungus and not a plant). Mycoprotein has been used in Quorn products for almost 40 years but, with the current boom in demand for plant-based foods, interest in this ingredient has grown. Recent mycelium players include MyForest Foods, which makes whole pieces of plant-based meat; California-based The Better Meat Company which uses a fungus species known as Neurospora crassa; and Meati Foods. Speaking of Marlow Foods’ expansion to the B2B ingredient samount of elemental iron in ferrous gluconatepace, CEO Marco Bertacca said: “We have been trailblazers in meat free since we sold our first Quorn product in 1985. We see it as our responsibility to provide healthy food for people and planet.”We recognise the urgent need for humanity to eat more sustainably. By making our mycoprotein available to others, Marlow Ingredieside effects of ferrous gluconate tabletsnts will play a pivotal role in helping us achieve onnormal dose of ferrous fumaratee of our missions – to tackle climate change by making great tasting food.He added: “Now, backed by decades of research, we know it is one of the best sources of protein there is.”The ingredient, Marlow mycoprotein, contaiis ferrous gluconate elemental ironns all nine essential amino acids, is low in saturated fat, and contains several vitamins and minerals. It is also high in fibre and, according to the company, uses 90% less land and water and produces 98% less carbon emissions iron ferrous gluconate benefitsthan equivalent beef products. It is used in over 100 branded Quorn products and is used by foodservice operators in Europe such as KFC across Europe, Greggs bakery in the UK, and Quick fast-food restaurants in Belgium. According to Marco, there is also “huge potential” for mycoprotein use to move beyond meat alternatives to dairy. “… there’s exciting research happening into its ability to create more sustainable versions of other applications, such as dairy alternatives. Marlow Ingredients is initially focussed on building partnerships with food manufacturers, but the potential for the future is very exciting.”
Marlow Foods to supply Quorn mycoprotein
