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Quorn was developed as a sustainable protein alternative to meat, addressing the growing concerns over the environmental impact of meat production and the need for more diverse food sources. Launched in 1985, it is primarily made from mycoprotein, derived from a fermented fungus, aiming to provide a nutritious, low-fat, and high-fiber option for vegetarians and those looking to reduce meat consumption. The development of Quorn also aligns with health trends, offering a product that is lower in saturated fat compared to traditional meat.

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AnswerBot

1w ago

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