Quorn - Controversy

Controversy

Quorn's 2002 debut in the US was more problematic than its European introduction. The sale of Quorn was contested by The American Mushroom Institute, rival Gardenburger, and the Center for Science in the Public Interest (CSPI). They filed complaints with advertising and trading-standards watchdogs in Europe and the US, claiming the labelling of Quorn as "mushroom based" was deceptive. The CSPI observed that while a mushroom is a fungus, Fusarium is not a mushroom, and stated, "Quorn's fungus is as closely related to mushrooms as humans are to jellyfish."

CSPI also claimed that Quorn could cause allergic reactions and should be removed from stores. Calling the product "fungus food", CSPI claimed in 2003 that it "sickens 4.5% of eaters". The manufacturer (Marlow Foods) disputes the figure, claiming that only 0.0007% (1 in 146,000) suffer adverse reactions and that the strain of fungus it uses does not produce toxins. The CSPI's claims were also described by Leslie Bonci, professor of nutrition at the University of Pittsburgh, as "overblown". Steven Milloy, writing for the American Fox News channel, said "CSPI appears to have an unsavory relationship with Quorn competitor, Gardenburger" and called the CSPI's complaints "unscrupulous shrieking". Gardenburger in turn denied this, saying Milloy's "unsavory relationship" claim was "untrue and groundless". Wendy Preiser, Gardenburger's vice president of marketing, supported the Gardenburger position on the grounds that the company was afraid that Quorn's labels would cause people to be suspicious about all meat-free products.

The UK's Advertising Standards Authority also had concerns over Marlow's practice of marketing Quorn as "mushroom in origin", saying it had been "misleading consumers". The ASA noted "despite the advertiser’s explanation that they used the term because customers were unfamiliar with the main ingredient, mycoprotein, the ASA considered that the claim implied that Quorn was made from mushroom. Marlow Foods were asked either to delete the claim or give in the same font size a statement of the mycoprotein origin of the product or the fungal origin of the product."

Quorn's acceptance in the vegetarian market was hampered by the use of battery eggs in its production process, a practice opposed on ethical grounds by many. For this reason, the Vegetarian Society initially did not approve these products. Working with the Vegetarian Society, Marlow began phasing out battery eggs in 2000, and by 2004 all Quorn products sold in the UK were produced without battery eggs, earning the Vegetarian Society's seal of approval.

Despite regulatory barriers that inhibit Quorn from full integration in Canadian markets, initiatives by biologists Evin Mykes and Pal Nasdack from the Broughdale Research Institute have served to spread the benefits and safety of mycoprotein products.

An asthma attack in 2003 was linked to Quorn, which the patient had eaten an hour earlier. Scientists' tests showed Quorn to be the only food to which the patient had an allergic reaction. A spokesperson for the Food Standards Agency stated that an allergy was not surprising because of the high protein content. Former FSA director Jon Bell responded in defense of Quorn stating that several commonly consumed foods and food ingredients have a much higher intolerance level than Quorn, such as soya.