Mycoprotein


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My`co`pro´te`in


n.1.(Biol.) The protoplasmic matter of which bacteria are composed.
References in periodicals archive ?
Its main ingredient is Mycoprotein, a naturally healthy protein that is high in fiber, low in saturated fat, and no cholesterol.
The food uses Mycoprotein, a protein that is naturally low in saturated fat and high in fibre.
You might assume it's the name concocted for the mycoprotein that's turned into myriad food products - but the name simply derives from the Leicestershire village where the mycoprotein was initially grown in the early 1980s.
UK-based Quorn sells "healthy protein" using mycoprotein meat substitute, which is sold as a ready-made meal to replicate burgers, sausages or chicken fillets.
Quorn is a mycoprotein meat substitute, made by fermenting a type of fungus.
A comparative study of mycoprotein potency of seven different species of Pleurotus from various agricultural wastes.
Quorn Meat Free Ravioli is made with fresh egg pasta with a filling of Quorn Meat Free Mince, made with mycoprotein, in a Bolognese sauce.
The mycoprotein used to obtain products such as Quorn is extracted from a fungus grown in sterile fermentation tanks (bioreactors) operating upon electricity and entirely relying upon our complex industrial network.
But mycoprotein is derived from the microfungus Fusarium venenatum, which is not a mushroom, though it is very similar in texture.
It is made using the proprietary technology of mycoprotein that uniquely delivers the taste and texture of meat to the increasing number of consumers who have chosen to reduce their meat consumption while looking to retain a normal, healthy diet.
A bit late to suggest a Quorn haggis for Burns Night, but this could be one of the few products that doesn't taste worse when rendered in mycoprotein.
The first Quorn product was launched in 1985 using a specially developed protein-based ingredient called mycoprotein.