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Topic: Mycoprotein

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	Mycoprotein
		Mycoprotein is a food material derived from the mycelium of a species of the fungus Fusarium.
		The fermenters currently being used to manufacture mycoprotein are 40m high (similar in height to Nelson's column).
		After emerging from the fermenter, the mycoprotein is subjected to a temperature of 65°
	www.biotopics.co.uk /edexcel/biotechnol/myco.html (756 words)

	FDA/CFSAN: Agency Response Letter: GRAS Notice No. GRN 000091
		Mycoprotein is the processed cellular mass that is obtained from the filamentous fungus Fusarium venenatum strain PTA-2684.
		Mycoprotein contains constituents that derive from the cell wall and typically contribute 22 to 28 percent to mycoprotein on a dry weight basis.
		Mycoprotein that is prepared for use as a food ingredient typically has a solids content of about 25 percent.
	www.cfsan.fda.gov /~rdb/opa-g091.html (2901 words)

	Mycoprotein is fast becoming a global substitute for meat, but what is this strange Quorn stuff anyway?
		Mycoprotein is a food material derived from the mycelium of a species of the fungus Fusarium.
		Mycoprotein, a derivative of fungus, is ready to become the next new ingredient for meat-free foods.
		After emerging from the fermenter, the mycoprotein is subjected to a temperature of 65°C, a treatment which triggers the breakdown of most of the fungal nucleic acid, the level of which would otherwise exceed health and safety limits.
	www.chadevans.co.uk /asite/gcse/ub6/Mycoprotein.htm (643 words)

	Mycoprotein, Alternatif Pangan Baru Pengganti Daging - Senin, 28 Juli 2003
		Seperti minyak Canola yang diproduksi Amerika, mycoprotein juga memiliki sejarah tidak pernah dikonsumsi manusia sebelumnya.
		Mycoprotein memiliki fungsi fisik yang menguntungkan, yaitu sebagai pengganti serat otot.
		Selain itu, ada keunikan tersendiri dari mycoprotein ini, yaitu kombinasi yang tidak umum.
	www.kompas.com /kompas-cetak/0307/28/opini/454698.htm (496 words)

	The Vegetarian Society - Soya & Mycoprotein Information Sheet
		Mycoprotein is a food made by continuous fermentation of the fungus, Fusarium gramineurum.
		Mycoprotein is a source of protein, fibre, biotin, iron and zinc, and is low in saturated fat.
		It has a greater similarity to meat than textured vegetable protein or mycoprotein and is used as a meat substitute in a range of foods.
	www.vegsoc.org /info/soya.html (1386 words)

	Vegetarian Recipies using Quorn (Mycoprotein)
		The mycoprotein is then textured to resemble meat, before being sliced, diced or shredded.
		Mycoprotein is a source of protein, fibre, biotin, iron and zinc, and is low in saturated fat.
		Mycoprotein has been developed by Rank Hovis McDougall, and is marketed under the name of Quorn™; by Marlow Foods Ltd (owned by Astra Zeneca).
	www.quorndon-mag.org.uk /archive/_recipies (248 words)

	Mycoprotein - Wikipedia, the free encyclopedia
		Mycoprotein is the albuminoid which is the principal constituent of the protoplasm of the cell in fungal tissue.
		Marlow Foods Ltd. says its Quorn brand of meat-free foods and Mycoscent brand of low-sodium flavorings are made from mycoprotein, though its usage differs from the dictionary definition.
		Proteins, including albumin, contain no dietary fiber, but their website says mycoprotein is a good source of it.
	en.wikipedia.org /wiki/Mycoprotein (123 words)

	Advanced nutrition: absorbing stuff from team FLEX Flex - Find Articles
		Quorn is a brand of meat-substitute foods derived from mycoprotein, a protein found in the fungi family.
		The mycoprotein mixture comes in several versatile forms, including chicken-style nuggets, cutlets and patties, plus tenders and grounds (for adding to stews or sauces), as well as entrees such as lasagna and fettuccine.
		This mycoprotein is a good source of protein and fiber, has no cholesterol and is low in fat, especially the saturated kind.
	findarticles.com /p/articles/mi_m0KFY/is_8_20/ai_98539268 (1011 words)

	Advanced nutrition: absorbing stuff from team FLEX Flex - Find Articles
		Quorn is a brand of meat-substitute foods derived from mycoprotein, a protein found in the fungi family.
		The mycoprotein mixture comes in several versatile forms, including chicken-style nuggets, cutlets and patties, plus tenders and grounds (for adding to stews or sauces), as well as entrees such as lasagna and fettuccine.
		This mycoprotein is a good source of protein and fiber, has no cholesterol and is low in fat, especially the saturated kind.
	www.findarticles.com /p/articles/mi_m0KFY/is_8_20/ai_98539268 (1011 words)

	immediacy: Hmmm, tastes like chicken!
		Quorn foods are made with mycoprotein, a protein in the fungi family, similar to truffles, morels and mushrooms.
		Mycoprotein for Quorn foods is grown using a controlled fermentation process so that it can be harvested consistently.
		In addition to mycoprotein, other familiar ingredients such as vegetable flavorings and a small amount of egg white are used to prepare Quorn foods giving them their meat-like texture and delicious taste.
	www.engel-cox.org /influences/hmmm_tastes_like_chicken.html (659 words)

	Vegetarians in Paradise/Quorn/Mycoprotein/ Fungus/Mold
		According to the manufacturer, Marlow Foods of the United Kingdom, "Quorn foods are made with mycoprotein, from the fungi family - and a relative of mushrooms, truffles, and morel, that offers a strong nutritional profile and an authentic meat-like texture." Marlow Foods is a division of AstraZeneca, a giant pharmaceutical company.
		Mycoprotein is as close to mushrooms as human beings are to jellyfish," says Jacobson.
		Potential buyers of this mycoprotein or mold may be surprised by the nutritional data on food labels.
	www.vegparadise.com /news16.html (1042 words)

	Meat-Free Food: The Product > Mycoprotein
		Mycoprotein is a protein which comes from the same family as mushrooms and truffles (the fungi family) and is uniquely used by the Quorn brand in all of its products.
		The mycoprotein is grown by fermentation, similar to the process used to make products such as yoghurt.
		Mycoprotein is naturally low in fat, a good source of protein and fibre, and cholesterol free, making it ideal for the manufacture of meat-free products.
	www.fdf.org.uk /mf_mycoprotein.aspx (92 words)

	Mycoprotein - Wikinfo
		Mycoprotein is the food material derived from the fungus Fusarium Graminearum.
		Mycoprotein is fermented in large vats, then processed.
		Mycoprotein manufacturers claim that there are more people who suffer allergies to things like peanuts, soy, and wheat gluten, yet no-one suggests banning them.
	www.wikinfo.org /wiki.php?title=Mycoprotein (535 words)

	A Mushrooming Quorn Controversy
		But some scientists are concerned that mycoprotein was not adequately tested, and that it could cause a host of allergic reactions in the population if it becomes popular.
		Mycoprotein was discovered in the 1960s, at a time when nutritionists believed -- erroneously, it turned out -- that humans were on the brink of a worldwide protein shortage.
		Jacobson thinks these tests were not comprehensive, especially since he says that he has found at least 10 documented cases of adverse reactions caused by mycoprotein, and more are coming in to a website his group set up to collect complaints.
	www.wired.com /science/discoveries/news/2002/04/51842 (1477 words)

	BeyondMass - Quorn~ Meat Alternative (Site not responding. Last check: )
		When it is harvested, mycoprotein has a similar appearance to bread dough and is composed of a mass of very fine fibers.
		Mycoprotein is extremely nutritious - it is naturally low in fat, a good source of protein and fiber, cholesterol-free and by definition contains no animal fats, making it an ideal food ingredient.
		In mycoprotein production, the cells use glucose to grow and multiply in the fermenter and when a sufficient number are present, the cells are harvestested over a period of time.
	www.beyondmass.com /forums/showthread.php?threadid=5783 (986 words)

	'Mushroom' Meat Comes to America - 2002-04-03
		The fungus variety, called "mycoprotein," was discovered in the 1960s at a time of famine in many parts of the world.
		Then the mycoprotein is lifted from the vats and chopped into nugget-size pieces or smaller bits shaped like ground beef.
		"Mycoprotein is part of the fungi family, in a similar way that truffles or morels or mushrooms are a part of the fungi family," he said.
	www.voanews.com /english/archive/2002-04/a-2002-04-03-25-Mushroom.cfm (683 words)

	Meat-Free Food: The Product > Mycoprotein
		Mycoprotein is a protein which comes from the same family as mushrooms and truffles (the fungi family) and is uniquely used by the Quorn brand in all of its products.
		The mycoprotein is grown by fermentation, similar to the process used to make products such as yoghurt.
		Mycoprotein is naturally low in fat, a good source of protein and fibre, and cholesterol free, making it ideal for the manufacture of meat-free products.
	www.meat-free.org.uk /mf_mycoprotein.aspx (92 words)

	washingtonpost.com: Sounds Like Corn. Tastes Like Chicken.
		Quorn is fermented in vats where it produces a type of foodstuff called mycoprotein, which is then mixed with egg whites, flavored and shaped into foods resembling poultry and meat products with zero cholesterol and less saturated fat than the foods it mimics.
		The FDA has completed the safety review of mycoprotein and expects to complete the full review later this year, according to a spokeswoman for the agency.
		As for calling the mycoprotein "mushroom in origin" on the label, Wilson said that was submitted to the FDA prior to marketing.
	www.washingtonpost.com /ac2/wp-dyn/A9722-2002Mar11?language=printer (1091 words)

	Vegetarian Mycoprotein/Quorn
		Mycoprotein (brand name Quorn) was developed by food scientists when searching for a cheap, vegetarian protein food with which to feed the Third World.
		Basically, mycoprotein is made by fermentation of the fungus, Fusarium gramineurum.
		Mycoprotein (Quorn) is a source of protein, fibre, biotin, iron and zinc, and is low in saturated fat.
	www.vegetarian-diet.info /vegetarian-mycoprotein-quorn.htm (249 words)

	Marlow Foods Self-Affirms Mycoprotein as GRAS
		MINNEAPOLIS--Marlow Foods (www.quornworld.com) completed the self-affirmation process for mycoprotein to be Generally Recognized As Safe (GRAS) and submitted for GRAS status to the Food and Drug Administration (FDA) in November of last year.
		Mycoprotein is a processed, protein-rich cellular mass derived from fungal sources high in ribonucleic acid (RNA).
		Mycoprotein is sold commercially and for home use in Europe as a food ingredient.
	www.naturalproductsinsider.com /articles/241fnews1.html (460 words)

	Willamette Week Online \| News \| Busting Mold • Gardenburger claims a British rival's mushrooming business is based ...
		The issue, according to Scott Wallace, CEO of Gardenburger Inc., is that Quorn labels its veggie burger "mushroom in origin." But Wallace says that mycoprotein is more mold than mushroom, which is a key ingredient in Gardenburger's meatless patties.
		Mycoprotein, which was developed in the early '60s, was approved for general food use in the United Kingdom in 1985.
		But while Quorn's labels boast that mycoprotein is mushroom-based, some scientists have their doubts.
	www.wweek.com /editorial/2850/3239 (440 words)

	[No title]
		The fungus variety, called "mycoprotein" [pron: MIKE-oh-pro-teen], was discovered in the 1960s at a time of famine in many parts of the world.
		"Mycoprotein is part of the fungi family, in a similar way that truffles or morels or mushrooms are a part of the fungi family.
		We feel that in describing mycoprotein as 'mushroom in origin' is a really user-friendly way of helping people understand really what they're eating.
	www.help-for-you.com /news/Apr2002/scripts/32995cae.html (637 words)

	New foods, new questions - Brief Article Nutrition Action Healthletter - Find Articles
		Then there's mycoprotein, which is the main ingredient in Quorn, a new line of fake chicken and beef.
		Mycoprotein is as close to mushrooms as human beings are to jellyfish.
		While they didn't seem to suffer classic allergic reactions, their "idiosyncratic" reactions, as the researchers termed them, were certainly something you don't expect from faux chicken or beef.
	www.findarticles.com /p/articles/mi_m0813/is_4_29/ai_85915459 (587 words)

	Mycoprotein--A Replacement to Soy as Top Alternative to Meat?
		Similar to soy-based ingredients used currently in the U.S., mycoprotein is virtually taste-free, but surpasses soy with a texture similar to meat rather than a spongy feel.
		One study noted in the article even claims mycoprotein could benefit diabetics, citing examples of significant glycemia and insulinemia reduction after eating meals that included mycoprotein.
		The article also references three studies where mycoprotein was shown to effectively reduce the amount of food consumed after meals, implying possible uses for controlling body weight and appetite.
	www.ift.org /cms/?pid=1000534 (380 words)

	Comments for It_has_been_suggested_that_spirulina_provides_more
		Mycoprotein has been developed by Rank Hovis McDougall, and is marketed under the name of Quorn by Marlow Foods Ltd (owned by Astra Zeneca).
		A wide range of Quorn ready meals are available including curries, pies, and casseroles, and it may also be purchased as chilled Quorn chunks.
		Since early 2000 the Quorn deli and ingredients ranges have been approved by the Vegetarian Society since the albumin used as a binder in its manufacture has been changed in those ranges from a non free range to a free range egg source.
	seastead.org /comments/paper/infra.html/It_has_been_suggested_that_spirulina_provides_more.html (463 words)

	PneumoNet - Aggiornamenti in... (Site not responding. Last check: )
		Immediate-type hypersensitivity reaction to ingestion of mycoprotein (Quorn) in a patient allergic to molds caused by acidic ribosomal protein P2.
		OBJECTIVE: The aim of the study was to describe for the first time a case history of an asthmatic patient with severe hypersensitivity reactions to ingested mycoprotein and to identify and characterize the potential allergen that might be responsible for this.
		The frequency of IgE reactivity of sera from F culmorum -sensitized subjects to rFus c 1 was approximately 35%.
	scientifico.pneumonet.it /aggiornamenti/dettaglio.asp?id=2934&data=8 (381 words)

	[No title]
		It is not via any solution properties, since mycoprotein is not soluble nor does it give rise to any soluble components.
		This is the result of the heat treatment experienced during the RNA reduction process, which renders the protein component insoluble.
		The resulting structures are similar to those in meat products, and they also break down in the mouth during chewing in a manner similar to meat products, which accounts for their similar textural properties.
	www.quorn.us /cmpage.aspx?pageid=492 (130 words)

	[No title]
		Mycoprotein (“myco” is Greek for “fungi”) is a nutritious member of the fungi family, as are mushrooms, truffles, and morels.
		- Mycoprotein is a fungus which contains high-quality protein, enabling us to offer an alternative, purely vegetarian source of protein to meat.
		The mycoprotein organism that is used in all Quorn™ products does grow naturally, but we simply grow it under controlled conditions so that we can bring you a large variety of high-quality Quorn products.
	www.quorn.us /cmpage.aspx?pageid=488 (314 words)

	Center for Science in the Public Interest
		Mycoprotein, sold under the brand name Quorn, is a meat substitute made from vat-grown mold.
		In addition, the British developer of mycoprotein conducted a clinical study in 1977-78 that proved that the product causes sometimes-severe gastrointestinal disturbances.
		Authorities in the United Kingdom forced Marlow Foods to change the labeling, which had falsely claimed that mycoprotein was “mushroom protein,” even though it’s made from a non-mushroom processed mold.
	www.commondreams.org /news2003/0923-03.htm (550 words)

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