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Research and innovation

Marlow Ingredients
The partners collaborated through a knowledge transfer partnership (KTP), which provides the company with access to academic skills and expertise, along with an Associate recruited full-time to work on the project. KTP is part funded by Innovate UK.


Marlow Ingredients worked with academic staff at Teesside University’s National Horizons Centre to create an improved, sustainable production methodology for making mycoprotein, the main ingredient in all Quorn products.


Dr Nanda Ayu Puspita, who has a PhD in Biochemistry, was the KTP Associate based at Quorn’s pilot plant in Billingham, supported by a multidisciplinary team providing expertise in biotechnology, chemistry and engineering.

Led by Professor Gary Montague, the KTP used mass spectrometry, an analytical method which can analyse compounds at a molecular level, to understand the behaviour of mycoprotein, and how to refine and control the production environment to get a better overall product.


This collaboration has resulted in the permanent establishment of a mass spectrometry analytical laboratory at Quorn’s base in Billingham, which will help the company embed new skills vital to ensuring that its products remain at the forefront of quality and supporting their continuous improvement.

Additionally, it has significantly contributed to the new business unit within the company, Marlow Ingredients, which will supply other food manufacturers with the high-quality mycoprotein which is used across Quorn products, providing new revenue streams for the company.

As well as resulting in a better-quality product, it also helps lower costs and reduces our environmental impact.

Dr Nanda Ayu Puspita, KTP Associate

The dataset which was produced by Nanda’s research has given us a much greater insight into our proteomic fermentation.

Mark Taylor, Senior Fermentation Scientist at Marlow Ingredients

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