What is Quorn made of?: Exploring the Mycoprotein Meat Substitute

October 8, 2025 •

4 min read

Available in the UK since the 1990s and in the US since 2001, Quorn has served billions of meals as a meat alternative. So, what is Quorn made of? It is derived from a natural microfungus called Fusarium venenatum, which is grown through a fermentation process similar to making beer or yogurt.

Quick Summary

Quorn is a meat substitute made primarily from mycoprotein, a protein-rich, fibrous ingredient derived from a fermented fungus, Fusarium venenatum. It is processed with binders like egg white for vegetarian products or potato protein for vegan alternatives to achieve a meat-like texture.

Key Points

Mycoprotein is the core ingredient: Quorn is made from mycoprotein, which is a protein derived from the fungus Fusarium venenatum through a fermentation process.
Not a mushroom: Although it comes from the fungi kingdom, mycoprotein is not a mushroom; it is a microfungus grown in large tanks.
Complete protein source: Mycoprotein contains all nine essential amino acids, making it a high-quality, complete protein.
High in fiber, low in fat: Quorn products are typically high in fiber, which aids digestion, and low in saturated fat.
Binders create texture: Binders like egg white (vegetarian) or potato protein (vegan) are added to the mycoprotein to create the final meat-like texture.
Check for allergies: A small number of individuals, particularly those sensitive to molds or fungi, may experience allergic or gastrointestinal reactions.
Eco-friendly production: The fermentation process requires significantly less land, water, and energy than animal protein production, offering strong environmental benefits.

The Science Behind Mycoprotein

At its core, Quorn is made from mycoprotein, a unique protein source that comes from a specific microfungus. The fungus, identified as Fusarium venenatum, was discovered in a soil sample in the UK in 1967 and was later recognized for its nutritional potential. Mycoprotein is not a mushroom, but rather a member of the fungi family, which is a separate biological kingdom from plants and animals. The 'myco' in mycoprotein comes from the Greek word for fungus. This core ingredient provides Quorn with its distinct, meat-like fibrous texture after processing.

The Fermentation Process: A Detailed Look

Creating the mycoprotein for Quorn involves a large-scale, continuous fermentation process that is highly efficient and controlled. This method is similar to how yeast is used to produce beer or yogurt. The steps are as follows:

Initial Growth: A small sample of the Fusarium venenatum fungus is introduced into a large, sterile tank, or fermenter, filled with a nutrient-rich solution containing glucose derived from maize or wheat.
Continuous Feed: As the fungus grows and multiplies, a continuous feed of nutrients, air, and essential minerals (like potassium, magnesium, and phosphates) is added to the fermenter. Environmental conditions like temperature, pH, and oxygen levels are strictly monitored to ensure optimal growth.
Harvesting: The fermented broth containing the fungal mycelium is continuously harvested. The harvested product is then heated to reduce ribonucleic acid (RNA) content.
Separation: Centrifugation is used to remove excess water, leaving a mycoprotein paste that resembles a dough.
Binding and Shaping: This dough is then mixed with a binder. For vegetarian products, rehydrated free-range egg white is used, while vegan products utilize a plant-based alternative like potato protein. Seasonings are also added at this stage.
Texturing and Freezing: The mixture is cooked and chilled, then shaped into various products like mince, pieces, or sausages. A crucial final freezing step helps to align the mycoprotein fibers, creating a remarkably meat-like texture.

Nutritional Profile and Health Aspects

From a nutritional standpoint, Quorn offers several benefits. The main ingredient, mycoprotein, is a complete protein, meaning it provides all nine essential amino acids that the human body cannot produce on its own. It is also high in dietary fiber and low in saturated fat, with no cholesterol. A high fiber intake is associated with improved gut health and can increase feelings of fullness, which may aid in weight management. However, because Quorn products are processed foods, their overall nutritional value can vary depending on added ingredients. It is always wise to check the specific product's label for the full ingredient list and nutrition information.

Potential Adverse Reactions to Mycoprotein

While Quorn is generally safe for most people, the manufacturer and food safety agencies acknowledge that some individuals may experience adverse reactions. These reactions can range from gastrointestinal distress, such as nausea or diarrhea, to allergic symptoms like hives or anaphylaxis. Because mycoprotein is a fungi-based protein, cross-reactivity can occur in those with known sensitivities to mold or other fungi. It is recommended that individuals with a history of fungal allergies approach Quorn with caution. If any reaction occurs, one should consult a doctor. The Anaphylaxis UK website offers more information on this potential allergy.

Quorn vs. Other Protein Alternatives

Understanding how Quorn stacks up against other popular meat substitutes can help in making informed dietary choices. Here is a comparison of Quorn, tofu, and seitan:


Feature	Quorn	Tofu	Seitan
Primary Ingredient	Mycoprotein (fermented fungus)	Curdled soy milk	Wheat gluten
Processing	Fermented in liquid, mixed with binders	Curdled and pressed	Washed and kneaded
Protein Quality	Complete protein	Complete protein (lower content than Quorn)	Contains all essential amino acids, but lower in lysine
Fiber Content	High	Low	Low
Saturated Fat	Low	Low	Very low
Key Allergies	Fungi/mold sensitivity	Soy	Gluten
Main Advantage	High protein and fiber; meat-like texture	Versatile, absorbs flavor well	Chewy, dense texture similar to meat

Environmental and Sustainability Benefits

Beyond its nutritional profile, Quorn is known for its environmental benefits. The production of mycoprotein is significantly more sustainable than raising animal protein. According to a report verified by the Carbon Trust, mycoprotein requires substantially less land and water compared to beef, pork, and chicken. For instance, Quorn's mycoprotein has a carbon footprint 55 times lower than beef and a water footprint 13.5 times lower. The fermentation process is also very land-efficient, using a form of vertical farming in large fermenter tanks.

Conclusion

What is Quorn made of? The answer is mycoprotein, a protein-rich fungus that undergoes a sophisticated fermentation process to become a popular, sustainable, and nutritious meat alternative. Its fibrous, meat-like texture and complete protein status make it a versatile ingredient for vegetarian and vegan diets. While it offers notable health benefits like being high in fiber and low in saturated fat, consumers should be aware of potential sensitivities, especially to fungi. As a part of a balanced and varied diet, and for those seeking to reduce their environmental impact, Quorn represents a compelling modern food choice.

Related Resources

For more detailed information on Quorn and potential allergies, visit the Anaphylaxis UK website: https://www.anaphylaxis.org.uk/fact-sheet/quorn/.

Frequently Asked Questions

Mycoprotein is a protein-rich ingredient derived from the fungus Fusarium venenatum, which is cultivated via a fermentation process similar to brewing beer.

Quorn offers both vegetarian and vegan products. Vegetarian versions use a free-range egg white binder, while vegan products use potato protein. It's important to check the specific product label for confirmation.

Not all Quorn products are gluten-free, but a specific gluten-free range is available in some markets. You should always check the product packaging for allergen information.

Individuals with known allergies to mold or other fungi should exercise caution, as Quorn is made from a microfungus and may cause cross-reactions. It is best to consult a medical professional if you are concerned.

Quorn is made from fermented fungus (mycoprotein), whereas tofu is made from soybeans. Quorn mycoprotein is naturally high in fiber, unlike tofu, and provides a distinct, fibrous texture.

Yes, Quorn is considered a processed food, just like many other meat and plant-based alternatives. However, studies have confirmed its nutritional benefits, including its complete protein and high fiber content, as part of a balanced diet.

Quorn's production has a significantly lower environmental impact than animal protein, requiring less land and water and producing fewer greenhouse gas emissions. Mycoprotein production uses 90% less land and water than some animal protein sources.