Quorn Foods has entered into a collaboration with Teesside University to develop the quality and sustainability of its protein.
The Knowledge Transfer Partnership (KTP) is a partly government-funded scheme which links businesses and universities.
Teesside University and Quorn Foods will collaborate to test different methods of making mycoprotein, the main ingredient in Quorn, with the aim of achieving a more sustainable production methodology and enhanced product quality.
Quorn is a meat alternative produced by fermenting Fusarium Venenatum, a microorganism from the fungus family.
The KTP project, managed by Dr Nanda Ayu Puspita, will be operated from Quorn’s new pilot plant in Billingham and have access to Teesside University’s £22.3 million National Horizons Centre.
Dr Gillian Taylor, principal lecturer and operational manager of the National Horizons Centre, said: “Quorn is a fantastic example of a Tees Valley company which is at the forefront of the bioscience sector, using innovative techniques to develop nutritious and sustainable foodstuffs which are sold across the world.
“We are very pleased to be working with Quorn using our facilities and expertise to help them expand further and develop new food technologies.”
Dr Rob Johnson, science manager at Quorn Foods, added: “Quorn Foods is delighted to start this project with Teesside, which will provide evidence and technologies that will allow us to drive our products to new levels of sustainability and quality.”
Quorn has previously said that ongoing investment in innovation and technological capability is core to its growth strategy and in 2018 announced plans for a new £7 million innovation hub.
© FoodBev Media Ltd 2020
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