What is Quorn meat made out of?

December 1, 2025 •

4 min read

According to the official Quorn website, the core ingredient in all of its products is mycoprotein, which is grown from a single-celled fungus. This unique process answers the question: what is Quorn meat made out of and sets it apart from other plant-based alternatives.

Quick Summary

Quorn is a meat substitute made primarily from mycoprotein, a protein-rich ingredient derived from the fermented fungus Fusarium venenatum. Different Quorn products add binders like egg white or plant proteins to create a variety of meat-like textures and formats.

Key Points

Mycoprotein is the core ingredient: Quorn is made from mycoprotein, a protein-rich fermented fungus, not mushrooms or typical plant sources.
Fermentation process is key: The fungus is grown in fermenters, in a process similar to brewing beer or making yogurt, to produce the mycoprotein.
Vegan and vegetarian versions exist: Binders like egg white are used in vegetarian products, while vegan versions use plant-based alternatives like potato extract.
High in protein and fiber: Mycoprotein is a complete protein source that is high in fiber and low in saturated fat, offering clear nutritional benefits.
Offers sustainability advantages: Quorn production is significantly more resource-efficient, requiring less land and water compared to animal proteins.
Potential for allergies: Though generally safe, individuals with fungus sensitivities may experience allergic reactions to mycoprotein, so label reading is important.

The Science Behind Mycoprotein

To understand what is Quorn meat made out of, one must delve into the science behind its primary component: mycoprotein. Discovered in the 1960s, mycoprotein was developed as a sustainable and nutritious food source in response to the growing global population. The journey begins not with animals, but with a type of fungus found in the soil, known as Fusarium venenatum.

The Fermentation Process: From Fungus to Food

Mycoprotein is cultivated using a fermentation process, a method commonly used in producing everyday foods like bread, beer, and yogurt. In large, deep-vat fermenters, the Fusarium venenatum fungus is grown in a glucose-rich liquid solution. A continuous stream of nutrients, including potassium, magnesium, and phosphates, is fed to the fungus to encourage rapid growth. This process converts simple carbohydrates into protein-rich mycoprotein solids.

After fermentation, the mycoprotein undergoes further processing. Excess water is removed, and it is then heated to reduce its nucleic acid content. This concentrated dough-like substance is then mixed with other ingredients to help bind and shape it. The final texture, which closely mimics that of meat, is achieved through a steaming and freezing process that creates bundles of fibres.

A Closer Look at Quorn's Ingredients

While mycoprotein forms the bulk of Quorn products, a range of other ingredients are added to create the final texture, flavor, and format. The exact recipe varies depending on whether the product is vegetarian or vegan.

Mycoprotein: The foundational ingredient, making up 88-94% of the final product in many forms, such as mince.
Binders: For vegetarian products, rehydrated free-range egg white is added to help bind the mixture. In vegan products, egg is replaced with a plant-based alternative, such as pea protein or potato extract.
Flavorings and Seasonings: Natural flavorings, herbs, and spices are included to provide a desirable taste profile, as mycoprotein itself is quite mild.
Firming Agents: Calcium chloride and calcium acetate are sometimes used to give the product a firmer texture.
Additional Nutrients: Some products contain added ingredients like pea fibre or barley malt extract.

Nutritional Profile and Health Aspects

Mycoprotein is celebrated for its nutritional benefits, including being a complete protein source containing all nine essential amino acids. It is also high in dietary fiber, low in saturated fat, and contains no cholesterol, making it a healthy meat-free option. Some studies have suggested it can increase feelings of fullness and potentially help manage cholesterol levels, though more research is ongoing.

Quorn vs. Other Meat Alternatives: A Comparison Table


Feature	Quorn (Mycoprotein)	Soy (Tofu/Tempeh)	Wheat (Seitan)
Primary Ingredient	Fermented Fungus (Fusarium venenatum)	Soybeans	Wheat Gluten
Texture	Fibrous, meat-like consistency created by freezing	Varies from soft to firm; tempeh is fermented, giving it a firmer texture	Dense, chewy, highly meat-like
Protein Quality	Complete protein with all nine essential amino acids	Complete protein	High protein, but lacks some essential amino acids like lysine
Nutritional Profile	High in fibre, low in saturated fat, no cholesterol	Good source of protein, often lower in fibre than mycoprotein	Can be high in sodium, may be low in fibre
Common Allergens	May contain egg, milk, or gluten depending on the product. Rare cases of fungal intolerance.	Soy is a common allergen	Gluten intolerance/allergy
Vegan Options	A dedicated range of vegan products is available	Widely available in vegan formats	Typically vegan, but always check ingredients

Sustainability: A Key Advantage

The environmental benefits of Quorn production are significant. Mycoprotein requires considerably less land, water, and generates fewer carbon emissions than producing animal-based proteins. A comparison shows that mycoprotein requires 90% less land and water than animal proteins, making it a more sustainable choice for a growing global population. This focus on sustainability aligns with the brand's origins and modern food trends. The Carbon Trust has even certified the carbon footprint of Quorn's mycoprotein since 2012, highlighting its environmental credentials. For more information on mycoprotein and sustainability, the Quorn Nutrition website provides detailed resources: Quorn Nutrition Website.

Potential Health Considerations

While Quorn is generally recognized as safe by major health agencies, including the FDA, it is not without some considerations. Individuals with sensitivities to fungi or molds may experience allergic reactions, though the incidence is reported to be low. Symptoms can range from gastrointestinal issues to hives. As with any processed food, it is best consumed as part of a balanced and varied diet, and reading ingredient labels is crucial for those with allergies or sensitivities.

Conclusion

Quorn is a meat alternative with a unique foundation: mycoprotein derived from a fermented fungus. Its production process makes it a sustainable protein source that is high in fiber and low in fat, with a nutritional profile that stands up well against other meat substitutes. By understanding that what is Quorn meat made out of is mycoprotein, consumers can make informed choices about incorporating this product into their diets, weighing its environmental benefits, nutritional value, and potential allergen considerations. The innovative use of fermentation provides a versatile and impactful food for the future.

Frequently Asked Questions

No, Quorn is not a mushroom product. Its main ingredient, mycoprotein, is derived from a microfungus called Fusarium venenatum, which is related to mushrooms but is not a mushroom itself.

Quorn offers both vegetarian and vegan products. While the mycoprotein itself is naturally suitable for a vegan diet, some products use egg white as a binder for a vegetarian option, while the specific vegan range uses plant-based alternatives.

The texture of Quorn products is fibrous and meat-like, similar to chicken. This is achieved through a specific freezing process that aligns the mycoprotein fibres to create a structure reminiscent of muscle tissue.

Quorn is a processed food, but its core ingredient, mycoprotein, is created through a natural fermentation process, which is similar to making bread or yogurt. The processing refines the fungus and combines it with other ingredients to create the final product.

Yes, although it is rare, some people with a sensitivity to fungi or mold may experience allergic reactions to Quorn. It's always important to check labels and consult a doctor if you have concerns.

Quorn's environmental impact is significantly lower than that of meat. Producing mycoprotein requires substantially less land and water, and generates fewer carbon emissions than traditional livestock farming.

Quorn can be a healthy part of a balanced diet. Its mycoprotein is a high-quality protein, high in fibre, low in saturated fat, and cholesterol-free. However, it's important to consume it alongside other nutrient-rich foods.