Quorn

Quorn, one of the oldest meat substitute brands, is aiming to make its portfolio healthier by cutting additives in key products after consumer pressure for health strengthens.

The UK meat-free supplier is working with foodservice clients to develop products containing its fungi-based mycoprotein ingredient - and meat.

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What if you could make food out of just basic chemicals and microbes? At a first glance, this seems like a great idea since microrganisms grow quickly, are thermodynamically efficient, and can add value to low-cost chemicals and waste streams.

Biotechnology, Fungal fermentations, submerged liquid cultures. Culturing fungi. Oxygen demand, Oxygen supply. Fermenter engineering. Fungal growth liquid cultures. Fermenter growth kinetics. Growth yield. Stationary phase. Growth as pellets. Batch cultur

It was reported last week that Quorn is on course to become a billion-dollar business. It is part of a booming industry of meat alternatives - but many of these products are a far cry from the idea of a natural, plant-based diet

Described by critics as beingmade from

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