NHD Magazine’s November 2015 issue includes a profile on Mycoprotein: “[M]ycoprotein should be recognised as more than a food option for vegetarians,” the paper states. It “provides good quality protein without being high in total or saturated fat.” Further, it “has the potential to improve the nutritional profile of patients’ diets, along with certain health outcomes. … Given that Quorn has been on the market since 1985, it already has a longstanding reputation of being safe.”

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