Quorn beefs up US footprint with new culinary development center to create meatless chicken

19 Aug 2021 --- Alternative meat food manufacturer Quorn is staking a claim on boosting the meat-free chicken category by opening a new culinary development center in Dallas, US.

The center will test culinary equipment and coating on mycoprotein – the protein in all Quorn products – in real-time and real conditions, showcasing its efficiency and accessibility.

The culinary kitchen is modeled to replicate operations in various restaurant environments, from quick service restaurants to fine dining. The space will also feature an NPD lab to accelerate innovation to market for the North American business.

Category “takes off”
The creation and opening of the culinary development center was driven by two new leaders in the Quorn Foods US business: president Judd Zusel and executive chef Stephen Kalil.

With its state-of-the-art culinary development center, the UK meat alternative brand is placing big bets on the US market.“I’m excited to join Quorn at a time when the alternative meat category is taking off,” notes Zusel.

“With chef [Kalil] at the helm, we are poised to deliver new and exciting meatless chicken innovations creating a significant competitive advantage for Quorn and our retail partners.”

Kalil is an accomplished culinary professional and strategic leader in the field of culinary research and innovation. He will join Quorn with more than five decades in the foodservice industry and notable roles at significant food brands and companies, including The Cheesecake Factory, Chili’s Grill & Bar (Brinker International), PepsiCo and Frito Lay.

King of alt-chicken?
A significant investment from parent company Monde Nissin Corp will also position Quorn for accelerated growth in the US. The Philippines-based company will use some of its US$1 billion initial public offering proceeds to help instill Quorn as the category leader in chicken alternatives.

The brand’s strategy is to become an international leader of alternative chicken, according to Quorn CEO Marco Bertacca.

“With new leadership, our state-of-the-art culinary center and innovations accelerated by this IPO, we believe we’re well-positioned to do just that.”

Nutrition with taste
Quorn’s naturally sourced protein is environmentally sustainable and provides “great nutritional value as a complete protein that is high in fiber, low in saturated fat and contains no cholesterol.”

Due to the unique taste and texture of Quorn’s mycoprotein, the brand’s products replicate the experience of eating meat with “far less impact on the environment” – the key for a “tastes like chicken” meatless experience, says the company.

In June, industry’s acceleration toward more diversified finished plant-based offerings was the overarching theme of the Future Food-Tech Alternative Proteins Summit. Quorn Foods launched a challenge to spotlight new texturizing solutions for alternative meats while hosting a separate seminar on scaling sustainable mycoprotein from food waste.

In the same month, CEO Bertacca called for collaboration to turn the annual 8 billion metric tons of arable farming carbohydrate waste into protein.

Edited by Elizabeth Green

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