From fungus to Quorn

In the 1960s, a businessman called Joseph Rank was worried about global food supplies running out so he set himself a task: to invent a new source of protein (a substance that humans need, which is in dairy products, eggs and meat). With a team of scientists, he found a tiny fungus called Fusarium venenatum that could be fermented (a process also used to make yoghurt). This converts one gram of it – about the weight of a paper clip – into 1,500 tonnes of an edible protein source, which is sold as Quorn.…

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The Week Junior (UK) (Digital) - 1 Issue, 381

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