Marlow Foods eyes international expansion of mycoprotein ingredient

18 Apr 2023 --- A new division, Marlow Ingredients, will partner directly with food and beverages manufacturers. Mycoprotein is a sustainable and complete protein source with a meat-like texture from a naturally occurring fungus called Fusarium venenatum.

“We have reached out to a limited number of potential partners to gauge interest from the industry as part of this process and have received a positive response. We hope to be able to announce our first partner in the coming months,” Tom Lindley, head of strategy and marketing at Marlow Foods, tells NutritionInsight.

“The fungus is sourced from the soil and fermented with nutrients made from maize, wheat and essential minerals to create a food high in protein and fiber, low in saturated fat and free from trans-fat and cholesterol.”

“When it comes to comparing ourselves to meat and animal proteins, our mycoprotein is significantly better in terms of greenhouse gasses, land and water,” adds Lindley. The product uses 90% less land and water and produces 98% lower carbon emissions than equivalent beef products.

Scientific-backed ingredient
Lindley notes mycoprotein’s potential is linked to its meat-like texture and nutritional and sustainable benefits. It was developed after 20 years of research. 

Mycoprotein is made from a naturally occurring fungus sourced from soil and fermented with nutrients from maize, wheat and essential minerals.Moreover, “there’s exciting research happening into its ability to create more sustainable versions of other applications, such as dairy alternatives.”

“Research suggests that as well as its nutrition profile, the structural complexity of mycoprotein’s cell wall, which is retained through the production process, may explain why it is so good for metabolic health. It is also a complete protein containing all nine essential amino acids our bodies need.” 

Recently, a study found that a vegan diet rich in mycoprotein, such as in Marlow Foods’ subsidiary Quorn, can support muscle growth during resistance training to the same extent as an omnivorous diet.

Marlow Foods also states that a study from Northumbria University, UK, found that eating mycoprotein increases healthy gut bacteria and reduces intestinal genotoxins, which can cause bowel cancer. 

Supporting sustainability 
The launch of the company’s ingredient division is part of Marlow Foods’ mission to become a net positive business by 2030, providing eight billion servings of mycoprotein in the same year. 

“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,” explains Lindley. 

“When comparing ourselves to other vegetable proteins, we offer real advantages. For example, a 2022 independent report by the Carbon Trust demonstrated that our mycoprotein creates less greenhouse gas and uses less land and water than soy isolate.”

“We see it as our responsibility to provide healthy food for people and the planet,” adds the company’s CEO, Marco Bertacca. “We recognize the urgent need for humanity to eat more sustainably.”

“If we could find a way to ferment that carbohydrate and make mycoprotein, we would produce the same amount of protein that we’d get from 5 billion cows,” Bertacca previously told FoodIngredientsFirst. 

Mycoprotein potential 
Marlow Foods’ mycoprotein is high in protein and provides all nine essential amino acids. It is low in saturated fat, high in fiber and contains several vitamins and minerals. 

Marlow Ingredients will build partnerships with food and beverage manufacturers. 

“The natural properties of Fusarium venenatum, which are retained through the production process, mean that our mycoprotein is also a source of nutrients including riboflavin, folate, phosphorus, zinc, choline and manganese,” explains Lindley.

Mycoprotein is a core ingredient in over 100 of the company’s Quorn branded products and is also used by foodservice partners in Europe, such as KFC, Greggs in the UK and Quick restaurants in Belgium. 

Quorn Foods recently joined the Fungal Protein Association to advocate and conduct consumer research into the expanding fungal space. 

Recent research on 44 meat substitutes sold in Sweden indicated that products based on mycoproteins contained high levels of zinc but suggested that the fungi cell walls might negatively influence zinc absorption. 

A group of sustainable food partners led by Scottish company Enough Food built a mycoprotein facility in the south of the Netherlands with EU funding. 

By Jolanda van Hal