Marlow Ingredients, a business division of Quorn’s parent company Marlow Foods, recently announced its first supply deal with Dutch food start-up Tempty Foods. As part of the collaboration, Marlow mycoprotein, a sustainable and nutritious fungi-based ingredient, will be incorporated into Tempty’s plant-based and fungi-based food products – currently being sold into foodservice channels.
In contrast to many alternative protein players on the market, Tempty is less interested in mimicking taste, texture, and appearance of meat. Its deep-fried Tempty, made with mycoprotein, can serve as a substitute for meat or falafel, and claims to have a clean label and be easy to prepare. By introducing Marlow mycoprotein, Tempty can accelerate its growth and expand into new channels and markets.
From a nutrition standpoint, Marlow mycoprotein is a complete protein, containing all essential amino acids, and is low in saturated fat. It is high in fibre and a source of vitamins and minerals. Additionally, a recent study partly funded by Marlow Foods and published in the European Journal of Nutrition found that consuming mycoprotein increases healthy gut bacteria and leads to a significant reduction in intestinal genotoxins – a known cause of bowel cancer.
Both Marlow Foods and Tempty Foods suggest there are also sustainability benefits associated with selecting mycoprotein as a primary protein source. Preliminary assessments estimate that Tempty produce 34 times less CO2 than minced beef, while Marlow mycoprotein uses 90% less land and water, and produces 98% less carbon emissions than equivalent beef products according to Carbon Trust.
Marlow Ingredients aims to supply its mycoprotein to many more food and beverage companies, playing a pivotal role in helping to tackle climate change. Marlow Foods CEO Marco Bertacca recently noted that enthusiasm from other manufacturers has been really high and that collaborative efforts can accelerate the development of the next level of food.
“We’re delighted that Tempty Foods is the first of what we believe will be many food and beverage manufacturers to recognise the huge potential of our mycoprotein and its many sustainable and nutritional benefits,” says Tom Lindley, head of strategy and marketing at Marlow Ingredients.
