Sustainable Futures
Teesside University’s collaboration with Quorn Foods, one of the world’s leading producers of meat substitutes, aims to enhance protein sustainability and product quality. Through a Knowledge Transfer Partnership (KTP), the project focusses on testing innovative methods of producing mycoprotein, Quorn's primary ingredient, leading to more sustainable production and improved product characteristics.
As consumer demand for plant-based protein alternatives continues to grow, food manufacturers like Quorn are under pressure to develop more sustainable production methods while ensuring consistent product quality. The challenge lies in optimising the fermentation process to improve protein yield and sustainability without compromising product integrity.
The KTP collaboration leverages the National Horizons Centre’s advanced proteomics, mass spectrometry, and chromatography techniques. The research team, led by KTP associate Dr Nanda Ayu Puspita, used cutting-edge methods to analyse proteins during the fermentation process, aiming to identify and quantify the most effective proteins. The project also explores biochemical data to develop new strains of mycoprotein with enhanced characteristics for better sustainability and product quality.
The partnership’s findings are expected to significantly advance Quorn’s production process, driving efficiencies and sustainability in the production of mycoprotein. Through the use of new technologies, Quorn will be able to enhance the nutritional quality of its products, ensuring they meet strict food regulations while expanding their sustainable production capabilities. This collaboration not only supports Quorn’s growth but also contributes to the Tees Valley’s burgeoning biosciences sector.
