Mycoprotein safe for average consumer

Thursday, 03 March, 2011

Mycoprotein is used in a limited range of meat-free foods marketed under the brand name Quorn. Although Quorn products have been available in Australia only since 2010, they have been consumed in the United Kingdom since 1986 and in the United States since 2001. Because of this history of use, the mycoprotein in Quorn products is not a novel food.

Some consumers have reported adverse reactions after eating mycoprotein-based products. Research in Europe suggests that while most consumers can eat these products safely, about 1 in 100,000 to 200,000 people may react to them. Because it's made from a fungus, it's possible that some people who react to other fungi or moulds may also react to mycoprotein.

While FSANZ is not aware of any medically confirmed reactions to Quorn products in Australia, consumers who may have had a reaction are advised to stop eating the food and see a medical practitioner.

Like many processed foods, various ingredients and additives may be used to make a variety of mycoprotein-based products. The ingredients may include known allergens such as milk and egg, so that some consumers may have intolerance to the mycoprotein itself or other ingredients in these products. Either mycoprotein or Quorn will be listed in the ingredients list on food labels.

Related News

Preventing Salmonella from affecting raw eggs

Researchers have developed a decontamination method to prevent salmonellosis from affecting raw...

Aussie wheat takes the cake in Asian biscuit market

Australian soft wheat could be used to make sweet products in key Asian markets, opening the door...

Plant-based bacteria used to make vegan yoghurt

A lactic acid bacteria from Danish plants has been used to make an entirely vegan...

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd