What is the fungus in Quorn? A nutritional deep dive into mycoprotein

October 5, 2025 •

2 min read

Originally discovered in a field in England in the 1960s, the key ingredient in Quorn is a fungus called Fusarium venenatum. This natural organism is cultivated through fermentation to produce mycoprotein, the core of Quorn products, raising curiosity about what is the fungus in Quorn and its role in a healthy nutrition diet.

Quick Summary

Mycoprotein is a sustainable, protein-rich fungi used in Quorn products. Made via fermentation of Fusarium venenatum, it is high in fiber and low in saturated fat, offering a healthful meat-free option.

Key Points

Fungal Source: The fungus used to make Quorn is Fusarium venenatum, a microfungus grown via fermentation.
High-Quality Protein: Mycoprotein is a complete protein, providing all nine essential amino acids necessary for human health.
Rich in Dietary Fiber: It is naturally high in fiber, which aids digestion, promotes satiety, and contributes to heart health.
Low in Saturated Fat: As a fungal protein, it is very low in saturated fat and contains no cholesterol, making it heart-friendly.
Sustainable Production: Mycoprotein has a significantly lower environmental footprint compared to animal proteins, requiring less land, water, and energy.
Supports Weight Management: The high protein and fiber content can increase feelings of fullness, helping with appetite control and weight management.
Potential for Muscle Growth: Research suggests mycoprotein is effective at stimulating muscle protein synthesis, particularly in conjunction with exercise.

The Fungal Origin of Mycoprotein

The fungus in Quorn is Fusarium venenatum, a microfungus discovered in the 1960s as a sustainable protein source. Mycoprotein is the protein-rich biomass derived from this fungus, produced through a fermentation process similar to brewing. This process involves cultivating Fusarium venenatum in fermenters with nutrients, then harvesting and treating the fungal mycelium to reduce RNA levels. Binders are added, and freezing creates the characteristic meat-like texture of Quorn products.

The Impressive Nutritional Profile of Mycoprotein

Mycoprotein offers a strong nutritional profile, making it a valuable addition to a healthy diet. It is a complete protein, containing all nine essential amino acids, and is rich in dietary fiber (around 6g per 100g), including chitin and beta-glucans. Mycoprotein is low in total and saturated fat, cholesterol-free, and provides essential minerals and vitamins like zinc, phosphorus, manganese, and B vitamins.

Mycoprotein's Health and Dietary Benefits

Mycoprotein's nutritional content offers several health advantages. Studies indicate it can help lower total and LDL cholesterol, particularly in overweight adults, likely due to its high fiber content. Its high protein and fiber contribute to increased satiety, potentially aiding weight management by reducing calorie intake. Research also suggests mycoprotein can stimulate muscle protein synthesis and may help regulate blood glucose and insulin levels.

Comparing Mycoprotein to Other Protein Sources

Mycoprotein differs from other protein sources in its origin, composition, and environmental impact.


Feature	Mycoprotein (e.g., Quorn Mince)	Chicken Breast	Soy Protein (e.g., Tofu)	Whey Protein Isolate
Source	Fusarium venenatum (fungus)	Animal (poultry)	Plant (soybean)	Animal (dairy)
Protein Quality	Complete protein (high PDCAAS score)	Complete protein	Complete protein (for soy beans/tofu)	Complete protein
Dietary Fiber	High (around 6g/100g)	None	Moderate to High	None
Saturated Fat	Very low	Variable (generally low in lean cuts)	Low	Variable (can be low in isolate)
Cholesterol	None	Present	None	Present (in trace amounts)
Environmental Impact	Significantly lower (less land, water, CO2)	High	Variable (can be high, depending on processing)	High
Production Process	Fermentation	Livestock farming	Farming, extraction, processing	Dairy processing

Potential Side Effects and Safety Considerations

While safe for most, some individuals may experience adverse reactions to mycoprotein. Allergic reactions are rare but can occur, with symptoms including hives or gastrointestinal issues; those with mold allergies may be at higher risk. Due to its high fiber, mild gastrointestinal discomfort can occur in those unaccustomed to high-fiber diets. Strict processing, including heat treatment, ensures safety by reducing RNA levels. If a reaction occurs, discontinuing consumption and seeking medical advice is recommended.

Conclusion

The fungus in Quorn is Fusarium venenatum, fermented to create mycoprotein, a sustainable and nutritious meat alternative. Mycoprotein is a complete protein source, high in fiber, low in saturated fat, and cholesterol-free, offering benefits for heart health, weight management, and muscle growth. Its lower environmental impact makes it an appealing choice for a healthy and sustainable diet.

Interested in the future of sustainable food? Learn more about different types of protein alternatives, including mycoproteins, on platforms like Taylor & Francis Online.

Frequently Asked Questions

Mycoprotein is a high-protein food ingredient made from a specific, naturally-occurring, filamentous microfungus called Fusarium venenatum. It is grown in large fermenters through a process similar to brewing, which results in a low-fat, high-fiber, and complete protein biomass.

Yes, the primary ingredient in Quorn products is mycoprotein, which is derived from a microfungus (Fusarium venenatum). It is not a plant-based protein like soy or pea, but a fungi-based one.

Unlike many plant-based meat substitutes, mycoprotein has a naturally fibrous texture that closely resembles meat after processing. It is also a complete protein source and is naturally high in dietary fiber.

Mycoprotein is considered a healthy and nutritious protein source. It is high in protein and fiber, low in saturated fat, and contains no cholesterol. Studies have shown it can contribute to heart health, muscle protein synthesis, and feelings of satiety.

While most people can consume Quorn safely, a very small number of individuals may experience allergic or gastrointestinal reactions, including hives, swelling, nausea, or diarrhea. Those with existing mold allergies may be at higher risk.

The production of mycoprotein has a significantly lower environmental footprint than animal proteins like beef, pork, and chicken. It requires less land and water and produces lower greenhouse gas emissions.

Yes, due to its high protein and fiber content, mycoprotein can help you feel full and satisfied for longer. This can lead to a reduced overall energy intake and support weight management goals.

Fermentation is the process used to grow the Fusarium venenatum fungus in large tanks. It is similar to the method used to make beer or yogurt and allows for efficient and sustainable mass production of mycoprotein.