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Consider Quorn
 What do you think of when someone mentions Quorn? For those not in the know, this strange-sounding food, Quorn, is marketed at vegetarians as a source of protein. Here’s a really quick science lesson – Quorn (the UK and Ireland’s leading brand) is a form of mycoprotein – myco from the Greek for fungus, hence mycroprotein means protein from fungus. In the case of Quorn this protein is derived from Fusarium, a fungus found in a garden in Marlow, Buckinghamshire in 1967. I have eaten Quorn, but not for many years. It was rather a staple product during my teenage phase of vegetarianism. Quorn bill the product as “a high-quality meat-free protein that’s naturally low in fat, with very few calories … it’s high in dietary fibre and has the essential amino acids the body needs, with no cholesterol or trans fats at all”. Sounds good doesn’t it? Or does it? Can a product produced from a mysterious fungus really be good for us? Rightly or wrongly Quorn seems to be viewed by many as a rather strange product – not meat, not vegetable, not exactly natural … I’d love to hear your views, please do comment. Also would any of the following videos convince you to buy/eat Quorn?
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