Mycoprotein: The Future of Nutritious Non-Meat Protein

1:00 PM - 5:00 PM

Location: 304

Sponsored By: Quorn Foods

Mycoprotein is a unique and nutritious protein that can be part of a balanced plant-based diet which also supports the health of the planet. It is made from the fungus Fusarium venenatum discovered more than 50 years ago in Buckinghamshire, UK. The fungi are grown via fermentation and are processed via freezing, which results in a meat-like texture similar to chicken breast when seen under a microscope. It contains all nine essential amino acids making it a high-quality protein, comparable to protein sources such as meat or fish. It is no-cholesterol, low-fat, low-saturated fat and is a naturally occurring excellent source of dietary fiber (>5 g per serving), including chitin and beta-glucan. This program will review the research which shows that mycoprotein may help maintain healthy blood cholesterol levels and have beneficial effects on blood glucose and insulin, hunger, and energy intake.


Cathy Kapica, PhD, RD

The Awegrin Institute
Arlington Heights, Illinois


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Tim Finnigan, PhD

Quorn Foods


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Benjamin T. Wall, PhD

University of Exeter


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Peter J. Wilde

Quadram Institute Bioscience


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Francis Stephens, PhD

Associate Professor
University of Exeter, United Kingdom


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Steve L. Taylor, PhD

University of Nebraska-Lincoln


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Mycoprotein: The Future of Nutritious Non-Meat Protein

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