12 Mar 2020 --- Research at Teesside University in the UK, is helping meat substitutes producer, Quorn Foods, to drive the sustainability and quality of its protein. The collaboration involves a Knowledge Transfer Partnership (KTP) with Quorn, to test different methods of making mycoprotein – the main ingredient in all Quorn products. The aim of the project is to lead to an even more sustainable production methodology and enhancements in product quality.
