Mycoprotein

Mycoprotein is a form of single-cell protein that is derived from fungi. It is used as a food ingredient and is often marketed under the brand name Quorn. Mycoprotein is rich in protein and dietary fiber, low in fat, and has no cholesterol. It is produced by fermenting the fungus Fusarium venenatum in large tanks.

History

Mycoprotein was developed during the 1960s and 1970s by the UK company Rank Hovis McDougall. The development was driven by predictions of a global food crisis and the need for more sustainable and efficient sources of protein. The product was first sold in the UK in 1985 under the brand name Quorn.

Production

The production of mycoprotein involves the fermentation of Fusarium venenatum. The fungus is grown in large fermentation tanks with a glucose solution as a food source. The fungus converts the glucose into protein through a process called fermentation. The resulting mycoprotein is then harvested, heat-treated to reduce its RNA content, and mixed with egg albumen to bind it together. The final product is a high-protein, high-fiber food ingredient that can be used in a variety of dishes.

Nutritional Value

Mycoprotein is a complete protein, meaning it contains all nine essential amino acids. It is also high in dietary fiber and low in fat and calories. It contains no cholesterol and is a good source of zinc and vitamin B12.

Uses

Mycoprotein is used as a meat substitute in a variety of products, including Quorn's range of vegetarian and vegan products. It can be used in a variety of dishes, from stir-fries and curries to pies and burgers. It is also used in some types of pet food.

Health and Safety

Mycoprotein is generally considered safe to eat, although some people may be allergic to it. In rare cases, it can cause anaphylaxis, a severe allergic reaction. It is recommended that people with a history of mushroom allergies avoid mycoprotein.

See Also

• Vegetarianism
• Veganism
• Protein (nutrient)
• Fusarium venenatum
• Quorn

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