A:"Mycoprotein is a food made by continuous fermentation of the fungus, Fusarium gramineurum. The fungus is grown in a large fermentation tower to which oxygen, nitrogen, glucose, minerals, and vitamins are continually added. After harvesting, the fungus is heat treated to reduce its RNA content to World Health Organisation recommended levels before being filtered and drained. The resulting sheet of fungal mycelia is mixed with free range egg egg albumen which acts a binder. Flavouring and colouring may also be added. 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 was developed by Rank Hovis McDougall, and is marketed under the name of Quorn by Marlow Foods Ltd (now owned by Premier Foods). A wide range of Quorn ready meals are available including curries, pies, and casseroles, and it may also be purchased as chunks, mince, sausages, burgers, fillets etc. Since January 2005 the entire Quorn range have been approved by the Vegetarian Society (previously the manufacturers had not been able to source enough free range eggs to use accross whole product range)."
from: http://www.vegsoc.org/info/soya.html
Answer by
lauren ikon
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