Quorn is classified as a safe, well-tolerated food by regulatory bodies across the world, including the USA's Food & Drug Administration (FDA), and the UK's Food Standards Agency (FSA), among the world's most stringent food safety regulators.
Frequently Asked Questions
Got a question about the best way to cook, prepare and store your favourite Quorn® products?
Well, who could be better to ask than the experts themselves?
Our Quorn chefs have answered all of your more frequently asked questions with simple, inspiring, and easy-to-follow tips and how-to videos.
Our products have been eaten for more than 33 years with over 5 billion Quorn meals now served. All Quorn products are classified as safe, well-tolerated food by the world’s most stringent food safety regulators, including the USA's Food & Drug Administration (FDA), and the UK's Food Standards Agency (FSA). But it’s important to know that Quorn products are a source of protein—and since all proteins can be allergenic or cause intolerance to some—consumers should be mindful of their personal sensitivities when introducing Quorn into their diet. That’s why, following consumer feedback, we updated our packaging to explain possible sensitivities some may have when eating Quorn, despite reactions to Quorn products being significantly less common than foods such as soy, nuts and shellfish. The UK Food Standards Agency states that “between 1 in 100,000 to 200,000 people will react” or be intolerant to Quorn products. By comparison, one in 200 people are thought to be intolerant to soy. And these facts are supported by the millions of people around the world who safely enjoy Quorn’s great taste and nutritional benefits every day.
Quorn first went on sale in UK in 1985, and has since served over 5 billion meals across 20 different countries. Quorn has been approved for sale by some of the world’s leading health agencies, including the US Food & Drug Administration (FDA), Health Canada (HC), European Food Safety Authority (EFSA), UK Food Standards Agency (FSA) and Food Safety Australia New Zealand (FSANZ). So it’s not just us, but also the world’s leading food regulators who are confident that it is safe.
The Centre for Science in the Public Interest (CSPI) says that Quorn is highly allergenic. Is this true?
No it is not, and this is backed up by CSPI’s own data.
CSPI has been relentless in misleading the public on this point since 2002, and unsurprisingly has received no support from the scientific and nutritional communities. Unsurprising because Quorn has sold over 5 billion servings since launching in 1985, and so it would be very evident for healthcare professional and indeed consumers if CSPI claim was even vaguely true.
CSPI set up a website in 2002 to gather instances of allergic reactions to Quorn, and 312 were reported in the following 16 years. This pretty matches the data we gather via the Quorn Foods Consumer Services team, and represents approximately one allergic reaction in every 24 million servings of Quorn. Presenting at the American Society for Nutrition annual conference, June 2018, Dr Steve Taylor, Co-Founder and Co-Director of the Food Allergy Research and Resource Program at The Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln, stated “Quorn is, in my expert opinion, safer than many other sources of protein on the basis of very low prevalence of allergic reaction complaints.”
CSPI has also been caught out misrepresenting the findings of its own research firm to promote their completely unfounded assertion about Quorn:
- TNS Intersearch – a highly regarded global research firm hired by CSPI in 2003 to gather public opinion data about allergic reactions to Quorn and other foods – stated its results had been “represented inaccurately” by CSPI.
- In a sharply worded letter to CSPI, TNS stated CSPI’s characterizations did “not accurately reflect the findings of [its] research.”
- TNS noted the data it compiled on Quorn was based on a sample purely of Quorn eaters. But CSPI incorrectly publicized them based on a sample of the general population. In doing so, CSPI irresponsibly inflated the statistics and created the false impression of a substantially higher allergenic response for Quorn products.
- TNS’s letter noted that CSPI’s press release headline was “factually incorrect,” and scolded CSPI’s Founder, Michael Jacobson, stating “[Y]ou were, clearly, not comparing like for like data” and that TNS did “not endorse the statements made by you. …”. Click here to read the letter from TNS.
We are clear in stating those who may be sensitive to high-protein foods may be intolerant to Quorn, and there are very rare instances of allergic reaction. But Quorn foods are proven to be far less allergenic than shellfish, nuts, soy and dairy. To suggest, as CSPI does, that Quorn products are highly allergenic is both irresponsible and deceptive.
No, it did not. The Centre for Science in the Public Interest (CSPI) has promoted a 2015 lawsuit filed in California that contained false and unfounded allegations about Quorn products in connection with the tragic passing of Miles Bengco. The Coroner concluded, after a lengthy investigation, that Miles died from a severe asthma attack at a time when his lungs were in a very weak state. The autopsy actively looked for and found no evidence of an allergic reaction and anaphylactic attack, and the lawsuit was subsequently withdrawn from court.
Our UK and US labels both clearly state that Quorn is made with Mycoprotein, a member of the mould/fungi family. Both labels state that there have been rare cases of adverse reactions to Quorn (as can occur with even the most well tolerated foods).
The slight amend to the US packaging was as a result of a legal case challenging the clarity of the labelling. While we disagreed with this, US legal cases are enormously expensive and time consuming to fight, and the actual change requested was minor.
Some reporting quoted inaccurate information, citing the CSPI who have for years been uniquely critical of Quorn, making unfounded claims. This has included, for example, linking Quorn with a death in Sweden. In this case we were purely asked to confirm that Quorn did not contain peanuts as the individual had a peanut allergy and had suffered a reaction.
Quorn has produced over 5 billion servings and incidents of any intolerance or reaction are around 1 in 150,000 people; this is extremely low for a protein. This exceptional safety record is endorsed by leading regulators around the world including the US FDA.
Yes, the FDA reviewed extensive research about Quorn products and concluded that they successfully meet the Agency’s Generally Recognized As Safe (“GRAS”) standard.
Unlike many substances that are determined to be “GRAS” by private parties, with only a summary provided to the FDA, all of the scientific data and information that establish the safety of mycoprotein, Quorn products’ main ingredient, were submitted to and reviewed by FDA before mycoprotein was determined to be GRAS.
Not only has Quorn’s safety been validated by the FDA, it has been approved for sale by some of the world’s leading health agencies, including Health Canada (HC), European Food Safety Authority (EFSA), UK Food Standards Agency (FSA) and Food Safety Australia New Zealand (FSANZ).