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Texas
Agriculture Archive
March 15, 2002
Fungus? No thanks.
Give me meat!
By
Mike Barnett Editor
"I'll take a double fungus burger, no tomatoes, mustard, no mayonnaise, and an order of fries."
Farfetched? Not if a company called Quorn (pronounced "kworn" Foods has its way.
Apparently, that company produces a fungus-based meat substitute that can take on the appearance and taste of chicken, lasagna, Fettuccine Alfredo and ground beef.
It is due to hit U.S. grocery shelves soon after great success in Europe, where the company claims that one in 20 British households consumes what they call mycoprotein ("an all-natural vegetable protein in the mushroom family") in some form or fashion. The mycoprotein is also sold in six other European countries.
Nutritionist Leslie Bonci says the product is wonderful for consumers: "It's a lot of protein for a minimal amount of calories and three to four grams of fiber."
A diet hamburger, perhaps, that makes you regular? That's a new twist.
The fungus, which is now grown through fermentation, was discovered in the 1960s growing on farms west of London. Scientists found that its long strands could be made into a product that resembles the fibrous tissue of meat. Talk about thinking outside the box!
Pharmaceutical giant AstraZeneca developed the product and introduced it to British consumers in 1985. The Food and Drug Administration approved the product for sale in the U.S. in January.
This news ought to make the vegetarians happy. Me, I like my chicken leg to come from something that clucks and my burger from something that moos.
I'd be interested in how this product will be marketed here. Imagine, Kentucky Fried Fungus!
Or, how's this for a Burger King jingle:
Hold the pickles,
Hold the lettuce,
A little fungus
won't upset us....
We're all familiar with the slogan: "Beef, It's What's For Dinner." Could the marketing theme of this new foodstuff be "Fungus, It Grows on You!"
Seriously, the Quorn Food people are for real. They are marketing everything from chicken-style nuggets, cutlets, patties and recipe tenders to beef-style grounds and frozen entrees. They claim last year in Europe their product was consumed in more than 23 million households in more than 150 million meals and snacks. They hope to do the same here.
"With an exceptionally satisfying, meat-like texture and a great taste, Quorn is like nothing Americans have tasted before," said David Wilson, general manager, Quorn Foods, Inc.
The company also claims that in independent, nationwide taste tests, Quorn foods captured the "preferred" status over top-selling meat-free brands.
Ever tasted an American manufactured veggie burger? I did once, for research purposes, only. I vowed never to do it again. I can only assume Quorn Foods is correct in its assumption it has the best tasting product in that category.
I'm sure there is a place in the market for a product like this for health-conscious consumers, or for those who choose not to eat meat. Everyone is entitled to his own tastes and needs.
But fungus food is not for me. I want my meat to be real.
I don't think Texas livestock producers have much to worry about with Quorn Foods. Bo Pilgrim, I doubt, will be looking over his shoulder at this new competition. Texas beef producers, I assure you, can rest easy.
I do think, however, this venture shows real possibilities for the future of food. Maybe there's opportunity out there for all of us.
Listen up, scientists and researchers at Texas A&M and Texas Tech. We have an abundance of one natural resource and could supply the needs of the nation if someone could figure out how to make it taste good.
Pond scum, anyone?
