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Quorn's "Mycoprotein" Not Safe, CSPI Tells FDA, Again

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Quorn's "Mycoprotein" Not Safe, CSPI Tells FDA, Again

Postby Joel Wattacheril » Mon Dec 05, 2011 6:55 pm

Interesting study about the "Quorn" product. Apparently it's been a controversy for a while but this is the latest information. I had no idea it was a 'fungi' though...

http://www.cspinet.org/new/201112011.html

Synopsis:

Fake Fungal "Chik'n" Causes Anaphylaxis, Severe Vomiting, Hives

December 1, 2011
The vat-grown mold used to make the Quorn line of meat substitutes causes gastrointestinal distress and in some cases, life-threatening anaphylactic reactions, according to the nonprofit Center for Science in the Public Interest. The nutrition and food safety watchdog group has again urged the Food and Drug Administration to revoke its “Generally Recognized as Safe,” or GRAS, designation for the controversial fermented fungus. If the agency does intend to allow Quorn’s “mycoprotein” to remain on store shelves, it should at least require a prominent warning label, the group says.
Quorn is a meat substitute that typically takes the shape of artificial chicken patties or nuggets, imitation ground beef, cylindrical “roasts,” as well as other meatless incarnations, such as “Cranberry & Goat Cheese Chik’n Cutlets.” The principal ingredient is a microscopic fungus, Fusarium venenatum, which the company feeds with oxygenated water, glucose, and other nutrients in giant fermentation tanks. Once harvested from the tanks, the material is heat-treated in order to remove its excess RNA, and then dewatered in a centrifuge. Combined with egg albumen and other ingredients, it is then “texturized” into various meat-like shapes
Joel Wattacheril
 
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