Where Does the Protein in Quorn Come From? The Mycoprotein Story

December 9, 2025 •

4 min read

First commercialized in 1985, Quorn's core ingredient is mycoprotein, a source of fungi-based protein. This article delves into the fascinating process of where the protein in Quorn comes from, tracing its journey from a natural microorganism to a popular food ingredient.

Quick Summary

Quorn's primary protein source is mycoprotein, derived from a naturally occurring fungus called Fusarium venenatum through a large-scale fermentation process.

Key Points

Fungi Origin: The protein in Quorn comes from mycoprotein, which is derived from a natural, soil-dwelling fungus named Fusarium venenatum, not from plants.
Fermentation Process: Mycoprotein is produced by fermenting the fungus in large vats, a process similar to brewing beer or making yogurt.
Complete Protein: Quorn's mycoprotein is a 'complete' protein, meaning it contains all nine essential amino acids required by the human body.
High in Fiber, Low in Fat: The final product is high in dietary fiber and low in saturated fat, offering a nutritionally beneficial alternative to meat.
Binders Vary by Product: Vegetarian Quorn products use egg white as a binder, while the vegan line uses plant-based binders like pea or potato protein.
Significant Sustainability: Producing mycoprotein requires far less land, water, and energy compared to animal protein production, resulting in a much smaller carbon footprint.

The Fungal Kingdom: The True Source of Quorn's Protein

At the heart of every Quorn product is mycoprotein, a highly nutritious ingredient derived from a natural fungus, Fusarium venenatum. Contrary to a common misconception, mycoprotein is not a plant-based protein, but rather comes from the fungal kingdom, a classification distinct from both plants and animals. This unique origin gives mycoprotein its own special set of nutritional and environmental characteristics, making it a compelling alternative to traditional animal-based protein sources. Discovered in a field in Marlow, England, this microorganism was identified for its exceptional nutritional value and its ability to be grown sustainably.

The Fermentation Process: Growing Protein in Vats

Producing mycoprotein on a commercial scale involves a sophisticated fermentation process, similar to the method used for brewing beer or making yogurt. The process takes place in large, sterile fermenters where the Fusarium venenatum fungus is cultivated under carefully controlled conditions.

Here is a step-by-step breakdown of the mycoprotein production process:

Strain Selection: A specific, non-toxic strain of Fusarium venenatum is selected for its high growth rate, protein content, and safety.
Cultivation: The fungus is grown in a liquid solution in large bioreactors, where it is fed with a steady supply of carbohydrates, nitrogen, vitamins, and minerals.
Biomass Fermentation: Unlike traditional fermentation, this is a biomass fermentation process that uses the high protein content and rapid growth of the microorganism to produce large quantities of protein quickly.
Harvesting: Once the biomass has grown to the desired quantity, it is harvested from the fermentation tanks.
Treatment: The raw mycoprotein is heat-treated to reduce its ribonucleic acid (RNA) content, ensuring it is safe for human consumption.
Processing: The resulting mycoprotein is a fibrous mass that is then processed with other ingredients and binders to create the final Quorn products.

Mycoprotein vs. Traditional Protein Sources: A Nutritional and Environmental Comparison

When evaluating Quorn's mycoprotein, it's helpful to compare it against other common protein sources. Mycoprotein offers a compelling profile that is both nutritionally valuable and environmentally friendly.


Feature	Mycoprotein (Quorn)	Animal Protein (e.g., Beef)	Plant Protein (e.g., Soy/Tofu)
Protein Type	Fungi-based (Mycoprotein)	Animal-based	Plant-based (Legume)
Protein Quality	Complete protein with all 9 essential amino acids	Complete protein	Complete protein (for soy)
Fat Content	Low in total and saturated fat, with no cholesterol	Often higher in total and saturated fat	Generally low in fat, with no cholesterol
Dietary Fiber	Excellent source of dietary fiber	Contains no dietary fiber	Can be a good source of fiber, depending on product
Environmental Impact	Significantly lower carbon, water, and land footprint	Substantially higher carbon, water, and land footprint	Lower environmental impact than animal protein, but varies

The Role of Binders: Creating Quorn's Texture

After the initial fermentation and treatment process, mycoprotein is processed further to achieve the familiar texture of Quorn products. This is where different binders are introduced to give the food its shape and firmness. For many years, Quorn's classic vegetarian products used egg white as a binder, making them unsuitable for vegans. In response to growing demand, Quorn developed a separate range of vegan products that use alternative binders, such as potato or pea protein. This allows both vegetarians and vegans to enjoy the benefits of mycoprotein.

The Health and Sustainability Advantages

Choosing Quorn means opting for a protein source with notable health and sustainability advantages. For one, mycoprotein is an excellent source of protein that contains all nine essential amino acids, making it a high-quality, complete protein. Furthermore, it's low in saturated fat and high in fiber, which can contribute to a healthy diet. In addition to its nutritional benefits, the environmental footprint of mycoprotein production is substantially smaller than that of animal-based proteins. According to the Carbon Trust, Quorn mycoprotein has a carbon, water, and land footprint that is significantly lower than beef. This makes it a sustainable choice for those looking to reduce their environmental impact.

Conclusion

The protein in Quorn comes from mycoprotein, a high-quality, sustainable protein derived from the fermentation of a natural soil fungus, Fusarium venenatum. This unique origin and efficient production method make Quorn a valuable and nutritious meat alternative that is high in fiber and low in saturated fat. By offering both vegetarian and vegan options, Quorn provides a versatile ingredient for a variety of meals while offering substantial environmental benefits over traditional animal proteins. Embracing fungi-based protein sources like mycoprotein represents an important step towards a more sustainable and diverse food system for the future.

Learn more about mycoprotein and its sustainability on the Quorn Nutrition website.

Frequently Asked Questions

No, Quorn protein is not plant-based. It comes from mycoprotein, which is derived from a species of fungus (Fusarium venenatum). Fungi belong to their own distinct biological kingdom, separate from plants and animals.

Mycoprotein is a sustainable protein source derived from fungi. It is produced through biomass fermentation, where the fungus is grown in a liquid solution in large tanks. The resulting fibrous biomass is then processed into the final food ingredient.

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

While all mushrooms are fungi, not all fungi produce mushrooms. Mycoprotein comes from a microscopic filamentous fungus, Fusarium venenatum. Common mushrooms are the fruiting bodies of different types of fungi.

No. Not all Quorn products are vegan. Vegetarian products typically use egg white as a binder. However, Quorn also offers a specific vegan product line that uses plant-based binders like potato or pea protein.

Mycoprotein is produced via a fermentation process in large bioreactors. The fungus is fed with glucose, ammonia, and other nutrients, and is cultivated under aerobic conditions until enough biomass has grown. This is a highly efficient process.

Quorn mycoprotein can be a healthy part of a balanced diet. It is high in protein and fiber, low in saturated fat, and contains no cholesterol. It can help regulate blood cholesterol and increase feelings of fullness.

Mycoprotein production is more sustainable than conventional meat farming. It requires significantly less land and water and produces fewer greenhouse gas emissions. These environmental benefits are a key part of Quorn's appeal.