Quorn is the leading brand of mycoprotein food product in the UK and Ireland. The mycoprotein is extracted from a fungus, Fusarium venenatum, which is grown in large vats. Quorn is produced as both a cooking ingredient and a range of ready meals. It is sold (largely in Europe, but also in other parts of the world) as a health food and an alternative to meat, especially for vegetarians. As it uses egg white as a binder, it is not a vegan food.
During production, it is textured, giving it some of the grained character of meat, and pressed either into a mince resembling ground beef; forms resembling chicken breasts, meatballs, and turkey roasts; or chunks resembling diced chicken breast. In these forms, Quorn has a varying color and a mild flavour resembling the imitated meat product, and is suitable for use as a replacement for meat in many dishes, such as stews and casseroles. The final Quorn product is high in protein and dietary fibre and is low in saturated fat and salt. It contains less dietary iron than do most meats.
The Daily Omnivore 
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