Marlow Foods, the parent company of Quorn, has revealed its plans to make mycoprotein, the super protein in Quorn, available to other food and beverage manufacturers. This move will be spearheaded by Marlow Ingredients, a new division of Marlow Foods, and will initially be available in Europe, before spreading internationally.
This announcement comes on the back of the United Nations Intergovernmental Panel on Climate Change’s Synthesis Report last month, which stressed the need for urgent action to “secure a liveable future for all.” As a responsible corporate citizen, Marlow Foods has recognised the urgent need for humanity to eat more sustainably.
“It is our responsibility to provide healthy food for people and the planet,” says Marco Bertacca, CEO of Marlow Foods. “By making our mycoprotein available to others, Marlow Ingredients will play a pivotal role in helping us achieve one of our missions – to tackle climate change by making great tasting food.”
Marlow Foods has been an industry leader in meat-free food since the sale of its first Quorn product in 1985. Lord Rank led over 20 years of research into the creation of Marlow mycoprotein, after a vision to protect the world during the 1960s sparked his interest. And, as Bertacca confirms, “backed by decades of research, we know it is one of the best sources of protein there is.”
Mycoprotein is naturally high in protein, low in saturated fat and contains several vitamins and minerals. Moreover, it provides nine essential amino acids. Research from Northumbria University shows that eating mycoprotein increases healthy gut bacteria and significantly reduces intestinal genotoxins, further highlighting its health benefits.
Over the years, Marlow Foods has produced mycoprotein for almost four decades, with the core ingredient featuring in over 100 Quorn branded products. In addition, it is powering the success of Quorn with QSR and foodservice partners such as KFC across Europe, Greggs in the UK, and Quick restaurants in Belgium.
“There’s huge potential for our mycoprotein,” enthuses Bercatta. “Alongside the delicious meat-like texture and incredible nutritional and sustainable benefits it’s famous for, there’s exciting research happening into its ability to create more sustainable versions of other applications, such as dairy alternatives.”
The launch of Marlow Ingredients is part of Marlow Food’s mission to become a net positive business by 2030 and, in that year, provide eight billion servings of mycoprotein – one for every person on the planet. Marlow Ingredients is initially focused on building partnerships with food manufacturers, but the future potential is very exciting.
In conclusion, Marlow Foods has taken the first step towards the promotion of sustainable eating habits by making mycoprotein available to other food and drink producers. By sharing its best practices and vision, more organisations can contribute to a greener future.
