Quorn

Quorn is the brand name for a high-protein, industrially produced food from the fermented mycelium of a specific filamentous fungus hose, colloquially also assigned to the molds. The low-cholesterol mixture containing 10-15% proteins and 2.5 to 19 % from fats, enriched with vitamins and minerals and processed with protein from chicken eggs as a binder in a patented process to vegetarian meat substitute. It is used in various preparations ( eg breaded ) and forms that are reminiscent of appropriate meat dishes ( sausage shape, like steak, shredded ), offered.

In order to produce Quorn, the respective fungal culture is fermented with a dextrose solution and minerals at a temperature of 28 ° C. Subsequently, the mycelium is filtered off and further processed.

The underlying ascomycete Fusarium venenatum in the 1960s on accidentally discovered an ergot -like fungus infected ears of corn in a farm near Marlow in the UK. In the 1980s, Quorn foods were first introduced to the UK market. The produced in the UK Quorn is offered in Switzerland in foods under the brand name Cornatur of Migros. Since 2012, Quorn is also available in Germany.

Patents

• Patent GB2375943: Edible fungi.
• Patent GB2390528: Edible fungi ingredient.
• Patent GB2375945: A food stuff Comprising edible fungi.