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Other from UK
Mycoprotein is the grown mass of one fungus, Fusarium venenatum, raised on glucose, ammonia and salts in huge fermenters that run without stopping for about a month. It is a boundary entry in the atlas, since the fungus itself is the food, and nothing is soured or turned into alcohol. The broth is heated to cut its RNA, then the fungus is spun into a dough, bound, set and frozen.
| Fusarium venenatum A3/5 | The single fungal strain, chosen in the late 1960s[wiebe2002] |
| Glucose | Fed continuously with the salts and ammonia[derbyshire2023] |
| Ammonia | The nitrogen source, fed in with the air[derbyshire2023] |
| Mineral salts, biotin and choline | Small amounts of biotin and choline help growth[derbyshire2023] |
| Egg albumin | Binds the fungal paste into products[wiebe2002] |
| Starter | A single fungal strain, Fusarium venenatum A3/5, grown as a pure culture |
Total time across the recorded steps: 28 days – 42 days
What changes: Fungal threads grow in a tall fermenter fed with sugar, ammonia and air
No production temperature is published in the sources read; 28 °C appears only for lab plates. Output: broth of fungal threads.
Microbes at work in this step
fungal threads (hyphae) grow; branched mutants slowly take over and end the run
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mycoprotein is the grown mass of one fungus, Fusarium venenatum, raised on glucose, ammonia and salts in huge fermenters that run without stopping for about a month. It is a boundary entry in the atlas, since the fungus itself is the food, and nothing is soured or turned into alcohol. The broth is heated to cut its RNA, then the fungus is spun into a dough, bound, set and frozen. Made in 4 steps over 28 days – 42 days. The longest step, grow the fungus continuously in the fermenter, takes 28–42 days (Wiebe M.G. 2002). Fusarium venenatum A3/5 does most of the fermenting.
| Main step | 28–42 daysReported[wiebe2002][derbyshire2023][connell2025] | Grow the fungus continuously in the fermenter |
|---|---|---|
| Temperature | at least 68 °CReported[park2026] | Heat the broth to cut the RNA |
Unlike tempeh or koji, the mould is not used to change another food. The fungus is grown alone in liquid and the fungus itself is eaten.
A 2026 review of single-cell proteins says the nucleic acids in microbial biomass add to uric acid in the body, which can raise the risk of gout and kidney stones, so cutting them or limiting intake is generally required for food use. In this process the heat step takes RNA from about 10 % to under 2 % of dry weight. Some people become sensitised and develop an allergy to mycoprotein. A 2019 symposium review, supported by Quorn's maker Marlow Foods, counts 5 case reports since 2002 and calls allergy rare, citing a 2015 systematic review and the company's own complaint data (about 1 possible allergic reaction per 9 million packages). It also says Quorn foods can hold a small amount of egg albumin as a binder, which matters for egg allergy, and that a growing share is sold without egg.
Every number is labelled with how it is known. How this atlas is made
Chosen for development in the late 1960s. After 12 years of testing, the UK Ministry of Agriculture, Fisheries and Food approved it for sale as food in 1984 (Wiebe 2002). A 2019 symposium review gives 1983, after a 10-year evaluation, and says the first Quorn retail product, a savoury pie, followed two years later (Finnigan 2019).
