What Are the Ingredients in Quorn Meat and Its Vegan Alternatives?

November 26, 2025 •

4 min read

First identified in 1967, the primary component of Quorn is a fermented fungus known as mycoprotein. This unique ingredient is the basis for all Quorn products, but what are the ingredients in Quorn meat and its vegetarian and vegan variations?

Quick Summary

Quorn's main ingredient is mycoprotein, a fermented fungus, bound with either egg white for vegetarian versions or plant-based proteins for vegan products, alongside various stabilizers and fiber.

Key Points

Mycoprotein Base: The core ingredient in all Quorn products is mycoprotein, a protein derived from fermented fungus (Fusarium venenatum).
Vegetarian Bindings: Standard Quorn products utilize rehydrated free-range egg white as a binder to hold the mycoprotein fibers together.
Vegan Formulation: Vegan Quorn products replace egg white with plant-based binders such as potato protein or pea protein.
Nutrient-Rich: Quorn mycoprotein is a complete protein, high in fiber, low in saturated fat, and contains no cholesterol.
Variable Ingredients: The full ingredient list changes across different products, with additional flavorings, coatings, and seasonings added for items like nuggets or burgers.
Potential Allergens: Some products may contain allergens such as egg or gluten, so checking the specific product label is essential for those with dietary restrictions.

The Core Ingredient: Mycoprotein

At the heart of all Quorn products is mycoprotein, a protein-rich ingredient derived from the fungus Fusarium venenatum. Unlike mushrooms, which are fruiting bodies of fungi, mycoprotein comes from a filamentous fungus that is grown through a fermentation process in large, continuous air-lift fermenters. This is similar to how yeast is grown for beer or yogurt is cultured.

The fermentation process involves feeding the fungus a continuous stream of glucose, salts, and other nutrients. This controlled environment allows the fungus to grow rapidly and produce the mycoprotein dough. The resulting dough is then heated to reduce ribonucleic acid content and separated from the liquid. Finally, it is seasoned and mixed with other ingredients before being shaped and frozen. This freezing step is crucial as it helps align the mycoprotein fibers, creating the distinctive meat-like texture.

Standard Vegetarian Quorn Ingredients

In standard vegetarian Quorn products, the mycoprotein is combined with several other ingredients to create the final texture and flavor. These ingredients bind the mycoprotein fibers together, giving the product its structural integrity.

Key ingredients typically include:

Rehydrated Free Range Egg White: This serves as the primary binder for most vegetarian Quorn products, holding the mycoprotein fibers together.
Pea Fibre: Added to some products for texture and to boost the overall fibre content.
Firming Agents: Calcium chloride and calcium acetate are commonly used to help the mycoprotein set and maintain its shape.
Natural Colouring: Ingredients like caramelized sugar may be included to give the product a more visually appealing, meat-like colour.
Other Seasonings: Salt, yeast extract, and various natural flavorings are used to enhance the taste profile.

Vegan Quorn: A Plant-Based Formula

To cater to a vegan diet, Quorn offers a specific range of products that substitute the egg white binder with a plant-based alternative. This ensures the products are 100% free from animal products.

Instead of egg, vegan Quorn typically uses:

Potato Protein or Pea Protein: These plant-based proteins perform the binding function that egg white does in the vegetarian versions.
Vegetable Oils: Rapeseed and sunflower oils are often used in vegan recipes.
Stabilisers: Methylcellulose, carrageenan, and sodium alginate are added to provide firmness and consistency.
Wheat Gluten: Found in some vegan formulations to help with texture.

How Ingredients Differ Across Product Lines

The exact ingredient list for Quorn will vary depending on the specific product. For example, a crunchy fillet burger will have additional ingredients for the breading and coating that are not present in simple mince or pieces. The base formula of mycoprotein remains constant, but the binders, seasonings, and coatings are adapted for each unique product. It is always important to check the product label for the most accurate and up-to-date information, especially for specific dietary needs like allergies or a gluten-free diet.

Comparison Table: Quorn Mince vs. Beef Mince


Feature	Standard Quorn Mince	Beef Mince
Main Protein Source	Mycoprotein (fungus)	Animal muscle tissue
Binder	Egg white, firming agents	Not applicable
Fiber Content	High (e.g., ~7.5g per 100g)	Very low to none
Saturated Fat	Low (e.g., ~0.5g per 100g)	Variable, often higher
Cholesterol	None	Yes
Complete Protein	Yes (contains all nine essential amino acids)	Yes
Allergen Risk	Potential for mycoprotein, egg, gluten	No specific allergenic fungi/egg risk

Nutritional Highlights of Quorn

Quorn mycoprotein is notable not just for its origin, but for its nutritional profile. It is a complete protein, providing all nine essential amino acids required by adults. Mycoprotein is also high in dietary fiber and low in saturated fat, containing no cholesterol. Depending on the product, it can also be a source of various micronutrients, including riboflavin, folate, phosphorous, zinc, and manganese. Quorn's sustainable production process is another key feature, with the company emphasizing a lower environmental footprint compared to traditional meat sources.

Conclusion: A Diverse and Evolving Recipe

While the core ingredient of mycoprotein unites all Quorn products, the specific ingredients can differ significantly based on the product line and whether it is a vegetarian or vegan formulation. The addition of egg white, potato protein, pea fiber, seasonings, and firming agents all contribute to the final taste and texture. For consumers, understanding the base ingredients and checking individual product labels is the most effective way to ensure the product meets their specific dietary needs. Quorn's commitment to providing versatile, nutritious, and sustainable alternatives continues to drive its product innovation, making it a popular choice for those reducing their meat consumption.

For a full list of ingredients for a specific product, it is best to visit the official Quorn website and check the product information provided there.

Frequently Asked Questions

Mycoprotein is a high-protein, high-fiber ingredient derived from the fermenting of a natural fungus called Fusarium venenatum, which is a member of the fungi family.

Many of Quorn's standard vegetarian products use rehydrated free-range egg white as a binder. However, their vegan range uses plant-based binders and is egg-free.

Not all Quorn products are vegan. While the mycoprotein base is vegan, many vegetarian products use egg as a binder. Look for products specifically labelled as vegan, which use plant-based proteins instead.

Vegan Quorn products use plant-based binders such as potato protein or pea protein to hold the mycoprotein together, instead of the egg white used in their vegetarian versions.

Not all Quorn products are gluten-free. Some contain ingredients like barley malt extract or wheat flour. Quorn does offer a specific range of gluten-free products, so it's important to check the label.

Yes, Quorn mycoprotein is a complete protein, meaning it contains all nine of the essential amino acids that the human body cannot produce on its own.

Yes, Quorn products can contain allergens, most commonly egg (in vegetarian products) and gluten (in some products). Additionally, some people have reported sensitivities or allergic reactions to mycoprotein, and labels include a warning.