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 ?
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.
What makes Quorn unique is its primary ingredient: mycoprotein. Quorn, available in Europe since the 1980s, was first marketed in the U.S.
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.
The first Quorn product was launched in 1985 using a specially developed protein-based ingredient called mycoprotein. It has since become a popular meat substitute for vegetarians.
Quorn is a highly-processed food containing mycoprotein, which is a type of fungus.
The principle ingredient in all Quorn products is mycoprotein ("myco" is Greek for "fungi").
According to experts, a diet rich in mycoprotein can lower cholesterol and could help reduce high levels of blood glucose and insulin.
Healthy, low-fat and low-salt vegetarian sources of protein are beans and lentils, soya products such as tofu and tempeh, and mycoprotein products like Quorn.
Quorn is made from mycoprotein, a member of the fungi family, and is a good source of protein as well as being low fat and high fibre.
UK manufacturer Marlow Foods said the FSA confirmed intolerance reports to mycoprotein (Quorn's key ingredient) are much lower than for many common foods such as shellfish, dairy, and soy.