What is Mycoprotein?
Mycoprotein is a meat free protein which is made
Fusarium venenatum, which is an ascomycota, one of the largest groups
within the fungi family. This group also includes truffles
and morels. It is one of a genus of filamentous fungi,
meaning it is comprised of a web of finely spun strands
member of the fungi family which is low in fat and
high in protein and fibre.
How is Mycoprotein made?
is currently no genetic modification used in the
production of micoprotein which is made by
fermentation process in which oxygen, nitrogen, glucose
and minerals are added to the fungus Fusarium venenatum.
Solids are continuously removed, heated, and then water
is removed. the resulting material is then mixed with
free-range egg to bind and is then further processed
into shaped products and frozen which helps the fibres
bind together to create a meat-like structure.
How is Mycoprotein used?
Products made with Mycoprotein have a meat-like texture
but very little flavour, making it ideal for use as a
meat substitute in recipes containing other ingredients
Once the process is complete, mycoprotein is formed into
various meat substitute products used in ready meals,
grills, sausages, burgers and deli slices, as well as
cooking ingredients such as mince, pieces and strips.
Probably the best known use of mycoprotein is in Quorn™
products, which were first launched in the UK in the
1980s. All Quorn™
products are marketed as a meat-free form of high
As mentioned above, unlike other meat alternatives,
Mycoprotein has no strong
aftertaste, and is great at absorbing the flavours used
in the recipe, making it the perfect substitute if you
already have a great tasting recipe using bold flavours.
Although we do have a few Quorn™ recipes on this site,
you can find many more
Quorn vegetarian recipes plus lots of
information and ideas on the main Quorn™ website.
NOTE: Mycoprotein and products which use
mycoprotein are not suitable for vegans due to the
use of free range egg its production.