Mycoprotein Displaces Beef Volume in New QuornPro Hybrid Range for UK Foodservice
William White Meats has partnered with QuornPro to debut a four-product range that replaces a portion of beef with Quorn’s fermentation-derived mycoprotein , with listings now live through Brakes. The UltiMeat range consists of two burger formats (57g and 114g), meatballs, and mince.
“We are incredibly proud of this new range and see it as a real marker for innovation across our sector”
It is crucial that we are all doing what we can to innovate, not only to support the environment but to ensure we are offering shoppers products that are second to none when it comes to savour, quality and cost. Lower carbon, lower cook shortfall According to the firm, the beef-mycoprotein blend delivers up to 40% lower carbon footprint compared to standard beef, alongside a cook loss of just 5%, against 18% for conventional beef products.
Its application in blended products reflects a newer commercial direction, with QuornPro increasingly positioning mycoprotein as a functional component for conventional foodservice operators rather than solely as a meat alternative. David Flochel, CEO of Quorn Foods, explained, “This range has been developed to provide a practical bridge for operators and diners who want to reduce meat consumption without removing it entirely.
Combining meat and mycoprotein delivers the taste and texture shoppers expect, while helping operators reduce carbon, manage costs and evolve their menus in a realistic, scalable way.”
- Who: William White Meats · QuornPro · Rebecca Marks
- Percentages: 40% · 5% · 18%
- Figures: 40% · 5% · 18%
