What are the peculiarities of the mycoprotein?
Mycoprotein is the main ingredient that is standard across the entire Quorn ™ product range. It is a very versatile product that can be used in the production of many meat-like options such as sausages, chicken, burgers and ham. The trick is often in the processing and finishing methods. Recipes can make use of binders such as egg, firming agents and stabilisers which can impart the various textures and characteristics that we associate with many types of traditional meats. Delwiche sets out the importance of the sense of sight when consuming food. The clever thing with Quorn™ is that they form and extrude their products to mimic the shapes of those that we are already used to such the classic sausage shape, the classic burger patty shape and even the classic chicken nugget shape with added breadcrumbs for that extra coating of authenticity to help us get that one step closer to “the real thing”. Quorn™ has big plans and by 2027 wants to hit sales of over $1,000,000,000.