Optimisation of the Quorn fermentation process for the production and extraction of functional mycoprotein

Food scientists at Heriot-Watt University have reported that proteins extracted from the Quorn fermentation process could be used to replace less sustainable proteins in food and biomedical applications animal proteins, as well as fat replacers. The researchers and Marlow Foods (producer of Quorn) team up again, this time 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 and pharmaceutical formulations with environmental, health and economic benefits for society.