To test different methods of making mycoprotein, the main ingredient in all Quorn products
UK based TeessideUniversity has begun a Knowledge Transfer Partnership (KTP) with Quorn Foods, to test different methods of making mycoprotein, the main ingredient in all Quorn products, that would lead to an even more sustainable production methodology and enhancements to product quality.
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington. They will utilise specialist equipment for examining and testing different proteins to ensure they meet pre-approved food regulations.
Quorn is a meat substitute produced at a site in Billingham by fermenting a nutritious microorganism in the fungus family called Fusarium venenatum. This is, in turn, developed into more than 100 different Quorn products such as pieces, sausages and mince, which are sold primarily in Europe and the USA, and available in 18 countries.
The KTP will use ground-breaking new methods of proteomics, mass spectrometry and chromatography to identify and quantify proteins during the fermentation process as well using biochemical data to identify targets for new strains with desirable characteristics.