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A proprietary meat substitute developed by Rank Hovis McDougall following fears in the 1960's that the world would soon face a serious shortage of proteins. Produced as a mince or pieces with a texture and flavour to imitate beef, chicken, ham etc.

It is a textured mycoprotein from the filamentous fungus Fusarium venenatum, discovered in 1967 in the soil in a field in Marlow, Buckinghamshire, formed with milk and egg white into granules. It is said to have been named after the nearby Leicestershire village of Quorn.

Quorn is manufactured by Marlow Foods.

See: Quorn Bacon Roll

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