Vegetarian week: What is Quorn?

Kerry Rogan takes a look at the brief, but successful history of Quorn.

Nineteen sixty-six was an important year.

The Cultural Revolution began in China, the Barclaycard was launched, Harold Wilson was re-elected Prime Minister and, of course, England won the World Cup thanks to a lucky victory over West Germany.

But while all this excitement was taking place a team of scientists were quietly digging up a field in Marlow, Buckinghamshire, and creating a bit of excitement of their own.

The scientists were working for a food company called RHM.

In the years following the end of the war, they had been set the task of coming up with an alternative source of protein to feed Britain in the event of future food shortages.

And, in 1966, they found it.

"It" was a fungus, related to mushrooms, that grew in soil. The scientists discovered the fungus had the right textural properties to make it a viable source of protein - and Quorn was born.

Over the next few years scientists worked hard to find a way to grow the fungus through fermentation - in a similar process to brewing - and then making sure it was safe for people to eat.

It was licensed in 1985 and put on sale in London, then eventually in 1993, nearly 30 years after it was discovered, Quorn went on sale all over the UK.

And it has been phenomenally successful. Sales have increased by an average of 38 per cent year on year and the product, which is owned by Marlow Foods, is now worth about £120m annually.

It has also been hugely successful in foodservice, with catering sales growing by 22 per cent last year.

Of course Quorn is a vegetarian protein, but, according to foodservice commercial manager Tony Davison (pictured)​, veggies are not the only reason for its success.

"Its appeal is much wider," he says. "Quorn has phenomenal health credentials. It's not a wonder food but it is low in fat and a good source of protein and fibre."

He says the key to promoting vegetarian food, and Quorn in particular is to make it appeal to everyone.

"It's just another protein except it doesn't come from an animal," he says. " One of the best things about Quorn is its versatility - it can be used in all sorts of dishes."

Quorn has 90 per cent brand recognition, which means branding can work well on menus, offering customers, according to Tony, "value and reassurance".

Many pub companies now use the Quorn brand, as well as many independent operators - and more are sure to follow.