Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Lead Participant:
MARLOW FOODS LIMITED
Abstract
Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products.
The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.
The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.
Lead Participant | Project Cost | Grant Offer |
---|---|---|
MARLOW FOODS LIMITED | £499,886 | £ 249,943 |
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Participant |
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MARS WRIGLEY CONFECTIONERY UK LIMITED | £142,574 | £ 71,287 |
HERIOT-WATT UNIVERSITY(THE) | £257,496 | |
NEW-FOOD INNOVATION LTD | £57,302 | £ 34,381 |
UNIVERSITY OF EDINBURGH | ||
INNOVATE UK |
People |
ORCID iD |