Issue 11   ―   December 2023
Latest News from Quorn Nutrition

With Christmas just around the corner, we wanted to take a quick moment of your time to share some of our latest blogs, new mycoprotein research, exciting research opportunities and what we've been up to over the last few months! 

If you’d like to get in touch, or have any feedback please contact us via email at


Catch Up On Recent Blog Posts

Browse all our past blogs →

Incorporating sustainability in the Eatwell Guide

What we eat, and the way that food is produced is driving multiple interrelated crises – to public health, climate and nature. Read our latest guest blog from Future Food Movement on the updates that they feel need to be seen to the Eatwell Guide to incorporate sustainability and reorientate dietary guidance for both human and planetary health.

Read this blog →

Choline - the lesser known essential micronutrient

Have you heard of choline? If not, that’s understandable since it is not presently included in UK dietary guidelines, food composition databases, or dietary surveys. This isn’t the case everywhere though. Read more in our recent guest blog, from Veronica Moran (BSc Food Science and Nutrition Student) and Dr Emma Derbyshire RNutr.

Read this blog →

Latest Mycoprotein Research

Celebrating successes of Quorn supported early-career researchers, and highlighting relevant publications from others.

Dr Dominic Farsi has published further research from his PhD at Northumbria University, exploring the effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular disease risk in healthy adults. Their findings align with a growing body of evidence to show that mycoprotein shows promise as a healthier alternative to red and processed meat with potential cardiovascular benefits, warranting further investigation.

Read more →

Recruiting for Allergy Research

Do you know anyone with a suspected allergy to Quorn (mycoprotein)? Dr Hannah Hunter, Specialist Allergy Dietitian at Guy's and St Thomas' Hospital, is looking for particpants to take part in a study exploring whether mould-allergic individuals are at risk of allergy to mycoprotein. 

Find out more →

New PhD Opportunity

Looking for a PhD that combines food science, psychology and nutrition? We're delighted to be part of a new FoodBioSystems DTP PhD project that will look at plant-based diets for older people in care homes. This PhD will include a 3 month placement with Quorn Foods. 

Find out more →

What else have we been up to?
  • Last month, Quorn hosted an industry organised symposium at the the 14th European Nutrition Conference FENS 2023 in Serbia on Embracing fungi within sustainable food-based dietary guidelines.
  • To celebrate the 10th UK Fungus Day on 7th Oct we shared 10 fascinating facts about our nutritious fungi-based protein, Quorn mycoprotein. Did you know mycoprotein is not made from a type of mushroom?
  • As proud supporters of the Ultimate Cholesterol Lowering Plan developed by HEART UK, in October we also supported National Cholesterol Month which led to a blog from MyNutriWeb on Top Tips to Fall in Love with Heart-Healthy Eating, featuring our Sustainability Specialist and our Innovation Chef.

Our FDF Award Winners!

Finally, we couldn’t wrap up this newsletter without celebrating our colleagues’ successes. Earlier this year, at the Food and Drink Federation Awards 2023 our Head of Nutrition, Dr Hannah Theobald, was jointly named Registered Nutritionist of the Year and our Senior Research and Development Technologist, Beth Clemmit, was named Food & Drink Scientist of the Year! Such hugely deserved awards and we’re so proud of them both.

Find out more →

Quorn Nutrition - Healthy Food for People and Planet
Remember to follow us on Instagram and Twitter @Quorn_Nutrition and tag us in your posts using #QuornNutrition
Unsubscribe from this email