What exactly is Quorn made of?

January 4, 2026 •

3 min read

First developed in the 1980s as a solution to concerns about a global protein shortage, Quorn is a popular meat substitute that is actually derived from a fungus. This unique ingredient, known as mycoprotein, is created through a fermentation process, similar to brewing beer or making yogurt.

Quick Summary

Quorn is primarily made from mycoprotein, a protein-rich food source derived from the fungus Fusarium venenatum using a fermentation process to cultivate it into a fibrous dough.

Key Points

Fungi Origin: Quorn is made from mycoprotein, which is a protein derived from a fungus, not a plant or animal.
Fermentation Process: Mycoprotein is cultivated using a large-scale fermentation process similar to brewing, feeding a fungus (Fusarium venenatum) with glucose and minerals.
Complete Protein: The resulting mycoprotein is a complete protein source, containing all nine essential amino acids.
Binder Variations: Quorn's texture is achieved by binding the mycoprotein with either free-range egg whites (vegetarian products) or potato protein (vegan products).
High in Fiber: Quorn is naturally high in dietary fiber, which aids digestion and can increase feelings of fullness.
Low in Fat: The mycoprotein base is low in saturated fat and contains no cholesterol, offering a healthier protein option than many animal meats.

The Core Ingredient: Mycoprotein

At the heart of every Quorn product lies mycoprotein, a nutritious protein derived from a soil-dwelling fungus named Fusarium venenatum. While it is a common misconception to group mycoprotein with plant-based proteins, the key ingredient actually comes from the fungi kingdom, a classification distinct from both plants and animals. The fungus is selected for its high protein content and ability to grow in a fibrous, thread-like structure, known as mycelium, which is crucial for achieving a meat-like texture. This makes mycoprotein a biologically unique food source that is unlike traditional meat alternatives made from soy or wheat gluten.

The Fermentation Process: How Quorn is Grown

The production of Quorn's mycoprotein is a modern, high-tech process that relies on the age-old practice of fermentation. This occurs in large, air-lift fermenters that can run continuously for weeks at a time.

The Fermentation Stages:

Cultivation: A small batch of Fusarium venenatum spores is introduced into a sterile fermenter containing water, glucose syrup (from maize and wheat), and essential minerals.
Growth: Constant feeding of nutrients and continuous aeration are used to optimize the fungus's growth rate, with temperature and pH carefully monitored and adjusted.
Harvesting and Processing: The fermented fungal biomass is continuously harvested from the vats. It is then gently heated in a process that reduces its ribonucleic acid (RNA) content to safe consumption levels.
Binding: After heat treatment, the mycoprotein paste is prepared for shaping. For vegetarian products, free-range egg white is added as a binder, while vegan products utilize a potato protein binder to hold the fibers together.
Texturizing and Freezing: The mixture is shaped into various forms, and a crucial freezing process helps push the fibers together, creating the final, meat-like texture that Quorn is known for.

Nutritional Profile and Health Benefits

Quorn products offer a compelling nutritional profile that appeals to those seeking a healthier, sustainable protein source. The core mycoprotein ingredient is a complete protein, supplying all nine essential amino acids required by adults, rivaling the quality of animal-based protein. It is also naturally high in fiber, low in total and saturated fat, and contains no cholesterol. This nutritional makeup has been linked to several health benefits, including increased satiety, which can assist with weight management, and potentially improved cholesterol levels.

Quorn vs. Other Meat Alternatives

Quorn stands apart from other popular meat substitutes due to its unique origins and production method. Here is a comparison with two common alternatives:


Feature	Quorn (Mycoprotein)	Tofu (Soy-based)	Seitan (Wheat-based)
Base Ingredient	Mycoprotein (fungus)	Soybeans	Wheat gluten
Production	Continuous aerobic fermentation	Coagulation of soy milk	Washing wheat flour to extract gluten
Texture	Fibrous, meaty, and dense	Soft, delicate, or firm; very versatile	Chewy, elastic, and dense
Allergens	Contains fungus; may use egg/gluten binders; rare reactions noted	Soy	Wheat (contains gluten)
Key Benefit	High fiber, complete protein, low fat, sustainable	Complete protein, contains phytoestrogens, versatile	High protein (for gluten tolerants), meat-like texture

A Note on Allergies and Processing

While widely considered safe, it is important to acknowledge that some individuals, particularly those with existing mold sensitivity, may experience adverse reactions to Quorn's mycoprotein. Symptoms are rare but can include allergic reactions or gastrointestinal upset. Quorn's labeling now includes a warning regarding mycoprotein's fungal origin. It is also worth noting that Quorn is a processed food, but the fermentation process is a biological one, which differs significantly from the chemical extraction methods used for some other food isolates.

Environmental Impact of Quorn

One of the driving forces behind Quorn's creation was sustainability, and mycoprotein production has a significantly lower environmental footprint than animal protein. Producing mycoprotein requires substantially less land, water, and generates far fewer carbon emissions than producing animal proteins like beef or chicken. This makes choosing Quorn products an easy way to reduce the environmental impact of one's diet.

Conclusion: A Fungal-Based Future

Ultimately, the answer to "what exactly is Quorn made of?" is mycoprotein—a unique, high-quality protein from the fungi kingdom, cultivated through fermentation. This simple origin story, combined with its impressive nutritional benefits and compelling sustainability credentials, cements Quorn's place as a distinctive and important meat alternative. Whether you are a dedicated vegetarian, a curious flexitarian, or simply looking for new ways to add healthy variety to your meals, understanding Quorn's core ingredient provides a clearer picture of this food's potential as a sustainable protein for the future. For more details on the nutritional impact of mycoprotein, authoritative research is available Mycoprotein Research.

Frequently Asked Questions

No, Quorn's main ingredient is mycoprotein, which is derived from the fungus Fusarium venenatum. While mushrooms are also fungi, mycoprotein is from a specific microfungus, not the familiar mushroom fruiting body.

Not all Quorn products are vegan. Many products, particularly older recipes, use free-range egg white as a binder. The dedicated vegan line of Quorn products uses potato protein instead.

The primary binders vary depending on the product line. For vegetarian products, free-range egg white is used. For vegan products, a combination of potato protein and other stabilizers is utilized.

The meat-like texture is developed during the production process. The filamentous fungi growth and the subsequent freezing and processing steps create a fibrous structure that mimics meat.

Yes, although allergic reactions are rare, they can occur, especially in individuals with a sensitivity to other fungi or molds. Quorn's official website reports a very low incidence of true allergic reactions.

Yes, producing mycoprotein for Quorn requires significantly fewer resources than traditional livestock farming. It has a substantially lower carbon, water, and land footprint than animal proteins like beef and chicken.

Quorn is considered a processed food, but the core ingredient, mycoprotein, is a whole biomass product of a fermentation process, unlike the protein isolates in some other meat alternatives.