Controversy Over Fake Meat Burger Heats Up as Documents Reveal FDA Safety Concerns

Three years ago, I wrote about the safety questions looming over the meat substitute known as Quorn, a fungus-based ferment that hit the U.S. market in 2002. Quorn was originally developed by Imperial Chemical Industries, one of the largest chemical companies in the U.K. The fungus used to make quorn is Fusarium venenatum, which is Latin for “venomous.”

Since its inception, a number of studies¹ have raised concerns about Quorn’s safety, especially in people with food- and/or mold allergies. An early study by the manufacturer found 10 percent of 200 human subjects developed nausea or stomachache after eating Quorn.² The Center for Science in the Public Interest (CSPI) maintains an adverse report collection site for Quorn-related illnesses, which include:³