Quorn has announced a new initiative to blend pork sausages with its mycoprotein to help tackle climate change. This strategy aims to reduce meat consumption rather than promote a fully vegetarian or vegan diet. The new products, including burgers and sausages, will be available in the NHS and from some food service operators by the end of the year.
These blended products will not carry the Quorn logo but will include mycoprotein among their ingredients, according to Marco Bertacca, Quorn’s CEO. The move is designed to appeal to flexitarians—individuals who reduce but do not entirely eliminate meat from their diet. The number of flexitarians has risen by 20% since 2018, now comprising about 10% of the UK population.
Despite a 6.5% decline in fake meat sales last year, Quorn’s sales saw a slight increase of 0.2%. Bertacca emphasized that targeting meat eaters offers a significant opportunity to decarbonize the food system and improve public health. Historically, Quorn competed with the meat industry by creating meat alternatives and encouraging consumers to switch completely. The new approach focuses on blending meat with plant-based ingredients to better meet consumer preferences.
Quorn is made from Fusarium venenatum, a fungus processed similarly to bread, beer, and yoghurt. Meat and dairy production account for approximately 14.5% of global greenhouse gas emissions, though British beef has a lower carbon footprint than the global average. The NHS also notes that high consumption of processed and red meat likely increases the risk of bowel cancer.
Quorn’s initiative represents a shift in strategy, aiming to blend traditional and plant-based ingredients to appeal to a broader audience and contribute to environmental sustainability.
