dChan
[¯\_(☯෴☯)_/¯]*********,=,e ＼＿ヾ(ᐖ◞ ) ID: b952fa Feb. 22, 2019, 9:15 p.m. No.5340627   🗄️.is 🔗kun

Quorn's 2002 debut in the US was more problematic than its European introduction. The Center for Science in the Public Interest (CSPI) expressed multiple concerns over the product.[42] Much of the concern from CSPI and others was over the original labeling of Quorn as a "mushroom based" product, since Fusarium venenatum is not a mushroom (rather, it is a microfungus).[42] The sale of Quorn was contested by The American Mushroom Institute, rival Gardenburger, as well as the CSPI. They filed complaints with advertising and trading-standards watchdogs in Europe and the US, claiming the labelling of Quorn as "mushroom based" was deceptive.[42][43] The CSPI observed that while a mushroom is a fungus, Fusarium is not a mushroom, and stated, "Quorn's fungus is as closely related to mushrooms as humans are to jellyfish."[44]

 

CSPI also claimed that Quorn could cause allergic reactions and should be removed from stores. Calling the product "fungus food", CSPI claimed in 2003 that it "sickens 4.5% of eaters".[45] The manufacturer (Marlow Foods) disputes the figure, claiming that only 0.0007% (1 in 146,000) suffer adverse reactions and that the strain of fungus it uses does not produce toxins.[45] The CSPI's claims were also described by Leslie Bonci, professor of nutrition at the University of Pittsburgh, as "overblown".[46] Wendy Preiser, Gardenburger's vice president of marketing, said the company was afraid that Quorn's labels would cause people to be suspicious about all meat-free products.[47][48]

 

The UK's Advertising Standards Authority also had concerns over Marlow's practice of marketing Quorn as "mushroom in origin", saying it had been "misleading consumers". The ASA noted "despite the advertiser’s explanation that they used the term because customers were unfamiliar with the main ingredient, mycoprotein, the ASA considered that the claim implied that Quorn was made from mushroom. Marlow Foods were asked either to delete the claim or give in the same font size a statement of the mycoprotein origin of the product or the fungal origin of the product."[49]

[¯\_(☯෴☯)_/¯]*********,=,e ＼＿ヾ(ᐖ◞ ) ID: b952fa Feb. 22, 2019, 9:15 p.m. No.5340628   🗄️.is 🔗kun

Quorn's acceptance in the vegetarian market was hampered by the use of battery eggs in its production process, a practice opposed on ethical grounds by many in the vegetarian community. For this reason, the Vegetarian Society initially did not approve these products. Working with the Vegetarian Society, Marlow began phasing out battery eggs in 2000,[50] and by 2004 all Quorn products sold in the UK were produced without battery eggs, earning the Vegetarian Society's seal of approval.[20]

 

An asthma attack in 2003 was linked to Quorn, which the patient had eaten an hour earlier. Scientists' tests showed Quorn to be the only food to which the patient had an allergic reaction. A spokesperson for the Food Standards Agency stated that an allergy was not surprising because of the high protein content.[51] Former FSA director Jon Bell responded in defence of Quorn stating that several commonly consumed foods and food ingredients — such as soya — have a much higher intolerance level than Quorn. While adverse reactions were reported for one in 146,000 people who ate Quorn, this rose to one in 35 who ate shellfish and one in 350 who ate soya.[51][52]

[¯\_(☯෴☯)_/¯]*********,=,e ＼＿ヾ(ᐖ◞ ) ID: b952fa Feb. 22, 2019, 9:16 p.m. No.5340636   🗄️.is 🔗kun

Clinical studies have demonstrated that mycoprotein has positive physiological effects due to its high content in fiber and protein, the low content of carbohydrates and the fact that its fat content is mostly unsaturated. It has been proven that mycoprotein reduces total cholesterol and LDL (Low Density Lipoprotein), induces satiety and can reduce the glycemic response when present with carbohydrate-rich foods.[53]

Cholesterol

 

The first proof that mycoprotein was capable to reduce total cholesterol and LDL in blood was in a tolerance study,[54] where the only significant change in blood analysis was the decrease of cholesterol during the mycoprotein phase of the study (where the participants ingested mycoprotein). Two studies[55][56] at King’s College (University of London), demonstrated that mycoprotein lowers total and LDL cholesterol in subjects with slightly raised levels under two different conditions: under clinical ingest control and in a free ingest condition. In the first study,[55] clinically prepared meals were provided to 17 subjects, which consumed 190 g/day of mycoprotein for 3 weeks. Total cholesterol and LDL in blood were significantly reduced, whereas HDL (High Density Lipoprotein) increased. In the second study,[56] 21 subjects were provided with 27 g/day of mycoprotein in dry weight (approximately 130 g/day of regular moisture mycoprotein) in form of a biscuit for 8 weeks. Blood samples were recollected at the beginning, at 4 weeks and at 8 weeks. Total cholesterol and LDL decreased during the study, but no statistically significant differences were observed in HDL cholesterol.

 

A pilot study,[57] based on 21 subjects who didn’t consume mycoprotein, whom were asked to ingest it for 6 weeks.Ten of those subjects continued with their regular diets, being the control group. It was proven that cholesterol in individuals who present high contents is reduced, but the authors conclude stating that a more rigorous study with more participants is needed to know if mycoprotein ingest also intervenes in other aspects, such as of glucose in blood reduction or blood pressure.

[¯\_(☯෴☯)_/¯]*********,=,e ＼＿ヾ(ᐖ◞ ) ID: b952fa Feb. 22, 2019, 9:16 p.m. No.5340640   🗄️.is 🔗kun

Effects on satiety

 

A study[58] demonstrated that when subjects received meals of similar nutritional values based either on chicken or mycoprotein, those who received mycoprotein felt less hungry in the evening, and when dinner time came, they ate less when compared to those who ate chicken. In another study[59] with the same dynamic, these result were validated, and it was also demonstrated that the next ingest in the sequent day, it was also lower in quantity compared with the other group, proving that diets with a high content of mycoprotein can have a positive effect on appetite regulation.

Effects on the glycemic response

Mycoprotein has also the ability to reduce the glycemic response, that is the rate of change in blood glucose, following the ingest of such. In a study,[60] 19 subjects were asked to fast overnight, and the next morning they received either a milkshake with soya flour and milk or a milkshake with 20 mg of mycoprotein. Blood samples were recollected before ingesting the milkshake, and at intervals of 30 minutes for 120 minutes. The glucose response in serum was statistically significant lower in the subjects who received the mycoprotein compared to the control group. The insulin in blood also had a similar behavior. The authors concluded saying that mycoprotein could be a beneficial supplement in diets for diabetic people.

[¯\_(☯෴☯)_/¯]*********,=,e ＼＿ヾ(ᐖ◞ ) ID: b952fa Feb. 22, 2019, 9:16 p.m. No.5340649   🗄️.is 🔗kun

Mycoprotein patent expiration

 

In the European Union, patents expire after 20 years from their filing date. Since the first patent application was filed in 1985,[61] the mycoprotein patents had already expired in 2010 in all EU countries. Now anyone can legally produce mycoprotein products using the previously patented processes (but using other brand names, because Marlow Foods maintains ownership of the Quorn brand name). On 14 March 2011, CEO Kevin Brennan said in an interview: "Some patents surrounding the core technology have expired, but the product uses a peculiar fermentation method, and we have 30-plus years' experience in perfecting this on site to produce the product better and at a lower cost. Huge related costs include £30m cost for a fermentation tower and related equipment, so you can't simply look at a patent and say 'there you go'."[62]

Vegan version of product

 

In late 2011, the first vegan Quorn product was released, called the Quorn Vegan Burger,[63] available initially only in the US. Following strong sales of the product and increasing demand from the UK market, Quorn Foods UK Marketing Director Chris Wragg announced that they are now developing and testing a line of vegan products for the UK market. The company said it was also reducing its use of eggs overall, using 3.5 million fewer eggs since 2010.[64] The first range of vegan Quorn in the UK, of which there are currently eight such products, was launched in October 2015.[65]