Editing Quorn (section)

{{Short description|Meat substitute based on mycoprotein}}
{{hatnote group|{{Distinguish|Korn}}{{Other uses}}}}
{{Use dmy dates|date=March 2016}}
{{Infobox company
| name = Quorn
| native_name = 
| native_name_lang = <!-- Use ISO 639-1 code, e.g. "fr" for French. For multiple names in different languages, use {{lang|[code]|[name]}}. -->
| logo = Quorn logo.svg
| logo_size = 
| logo_alt = 
| logo_caption = 
| logo_padding = 
| image = File:Cordon bleu Quorn 02.jpg
| image_size = 
| image_alt = 
| image_caption = Quorn [[Cordon bleu (dish)|cordon bleu]] product
| type = [[Privately held company|Private]]
| founded = {{start date and age|1985}}
| founder = Marlow Foods Ltd (JV between [[Rank Hovis McDougall|RHM]] & [[Imperial Chemical Industries|ICI]])
| hq_location = [[Stokesley]], [[North Yorkshire]]
| hq_location_city = 
| hq_location_country = [[England]], [[United Kingdom]]
| area_served = Global
| key_people = 
| industry = [[Food]]
| products = [[Meat alternative]]s
| brands = 
| services = 
| owner = [[Monde Nissin|Monde Nissin Corporation]] (2015–present)
| ratio = <!-- for BANKS ONLY -->
| rating = <!-- for BANKS ONLY -->
| website = {{official URL}}
| former_name = 
}}

'''Quorn''' is a brand of [[Meat alternative|meat substitute]] products. Quorn originated in the UK and is sold primarily in Europe, but is available in 11 countries. The brand is owned by parent company [[Monde Nissin]].<ref>{{cite web|title=Quorn FAQ|url=https://www.quorn.co.uk/faqs|website=Quorn.co.uk|access-date=21 May 2019|archive-url=https://web.archive.org/web/20170412145755/https://www.quorn.co.uk/faqs|archive-date=12 April 2017|url-status=live|df=dmy-all}}</ref> 

Quorn is sold as both a cooking ingredient and as a meat substitute used in a range of [[Frozen meal|prepackaged meal]]s.

Though all Quorn products are [[Vegetarianism|vegetarian]], not all are [[Veganism|vegan]]. All Quorn foods contain [[mycoprotein]] as an ingredient, which is derived from the ''[[Fusarium venenatum]]'' fungus.<ref>{{cite book |doi=10.1533/9780857093639.335 |chapter=Mycoprotein: Origins, production and properties |title=Handbook of Food Proteins |date=2011 |last1=Finnigan |first1=T.J.A. |pages=335–352 |isbn=978-1-84569-758-7 }}</ref> In most Quorn products, the fungus culture is dried and mixed with [[egg white]], which acts as a binder, and then is adjusted in texture and pressed into various forms. The vegan formulation uses [[potato]] protein as a binder instead of egg white.<ref>{{cite book |doi=10.1016/B978-0-12-819990-9.00015-9 |chapter=Role of Fungi in Fermented Foods |title=Encyclopedia of Mycology |date=2021 |last1=Maheshwari |first1=Garima |last2=Ahlborn |first2=Jenny |last3=Rühl |first3=Martin |pages=590–600 |isbn=978-0-323-85180-0 }}</ref>