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Evolution of the Quorn myco-protein fungus, Fusarium graminearum
A3/5
Trinci, APJ
Microbiology. Vol. 140, no. 9, pp. 2181-2188. 1994.
In the late 1950s, forecasters predicted a worldwide shortage of
protein-rich foods by the 1980s. Consequently in 1964, in response
to these predictions, Lord Rank, the methodist and philanthropist,
instructed Ranks Hovis McDougall (RHM) Research Centre to develop
a way of converting starch into a protein-rich food. He stipulated
that the new food must be highly nutritious, delicious and safe to
eat. Today RHM can claim that the new food it eventually
developed, Quorn myco-protein, has been tested more rigorously
than any other food consumed by man. RHM's ten-year myco-protein
evaluation programme included feeding trials with 2500 human
volunteers and 11 species of animal, and resulted in the
submission to MAFF of a 26-volume, two-million-word report. In
1980, RHM was given permission to sell myco-protein for human
consumption, and the first retail product (a Sainsbury's Savoury
Pie) containing myco-protein was sold to the public in January
1985. RHM decided to produce its new protein-rich food from the
filamentous fungus Fusarium graminearum A3/5. A fungus rather than
a yeast or bacterium was chosen for the project because (a) of the
long history of man using fungi as food, (b) it is possible to
formulate food products from filamentous fungi which have the
appropriate smell, taste and texture, and (c) it is relatively
easy to harvest fungal mycelia from culture broths.
 Descriptors: Article Subject Terms degradation products | feeds | food | proteins | Article Taxonomic Terms Fusarium graminearum
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