01 July 2021
11:00 - 12:00
Organised by Eastern Branch
Meat alternatives are clearly booming. They are no longer just niche products for vegans or vegetarians, as an increasing population is interested in them for diverse reasons, including health and sustainability. One of the differences between alternative meat products currently on the market is the source of their proteins. This is often plants but can be fungi. Fungi? Yes, the fermentation of a fungus generates mycoprotein which is the main ingredient used in all Quorn products.
In this webinar, Dr Tim Finnigan (Chief Scientific Officer at Quorn Foods), will talk about the history and manufacturing of mycoprotein, and its incorporation into Quorn products. And what are the health implications of mycoprotein? Raffaele Colosimo, PhD student at Quadram Institute Bioscience, will explain his research which examines the mechanisms behind the health benefits of mycoprotein, which include reduced insulin response and reduced cholesterol.Login to register
What you will learn about: Alternative meat sources, mycoprotein manufacturing and based-products, scientific research behind mycoprotein.
Target Audience: IFST members, non-members, food professionals, university students, academics and anyone interested in the science and manufacturing of meat substitutes.
Chair: Dr Anabel Mulet-Cabero, Research Scientist, Quadram Institute
Anabel works as a Research Scientist in the Food Innovation and Health department at Quadram Institute. Anabel’s principal research interest is focussed on understanding the role of food structure in heath in relation to the digestion behaviour/kinetics of nutrients, in particular proteins and lipids. This involves research in areas such as the use of processing and formulation of dairy and non-dairy based systems to control digestion and nutrient release.
Anabel obtained her degree in Chemistry from the University Jaume I (Spain) and specialised in Food Science during her MSc at the University of Reading (UK). She received her PhD from the University of East Anglia (UK) in 2019, where she studied as a Walsh Fellow at both Teagasc Food Research (Ireland) and Quadram Institute (former Institute of Food Research, UK).
Speaker: Dr Tim Finnigan, Chief Scientific Officer, Quorn Foods
Dr Tim Finnigan serves as Chief Scientific Officer at Quorn Foods, responsible for the research collaborations underpinning our agenda for sustainable nutrition. With over 30 years at Quorn, Tim has designed many of the products, processes and IP held by the business and advancing an ever deeper scientific understanding of mycoprotein and its contemporary role in assuring a sustainable food future. Tim is also a keen exercise enthusiast committed to the possibilities of healthy ageing.
Abstract: Something is broken in the way we produce and consume our food. There is no longer disagreement that our desire for ever cheaper and more plentiful meat is at the heart of major issues of food sustainability. All our food futures depend on shifting the balance and changing the way we eat. Indeed, we can no longer meaningfully separate our dietary choices from their impact on the health of our bodies and of the planet. We need to change the balance by eating less and better quality animal protein and increasingly none. We need new ideas and new and healthy proteins with a low environmental impact to help us achieve this. Biotechnology offers important solutions to ensuring a sustainable food future. Perhaps the best and most successful example of this to date is fermentation technology that has created Quorn foods and whose products are already helping consumers transition away from an over-dependence on meat – starting from one man’s vision in 1964 how has all this been achieved, what is the science behind this exciting application of biotechnology and the creation of meat-like texture from fungal hyphae and what have been, and what remains, the challenges faced in establishing this world-leading brand.
Speaker: Raffaele Colosimo, PhD Student, Quadram Institute
Raffaele Colosimo is a PhD student at the Quadram Institute, investigating how mycoprotein's food structure (Quorn) influences human digestion and the subsequent physiological responses. Raffaele has always been passionate about science and nutrition. This led to a master’s degree in Human Nutritional Science at the University of Pisa (Italy) in 2017 before undertaking the PhD programme in the UK.
Abstract: Clinical trials have shown potential health-promoting effects of mycoprotein, such as improving patients' clinical situation with cardiovascular diseases and type-2 diabetes. At the Quadram Institute Bioscience, we want to understand the biochemical mechanisms by which mycoprotein can improve health outcomes. Therefore, Physico-chemical and structural investigations of mycoprotein at different stages of simulated gastrointestinal digestion were carried out. Particular attention was given to the nutrient release during digestion and the mycoprotein matrix interaction with digestive components such as enzymes and bile salts. This research is important to advance medical knowledge and develop strategies that may reduce the risk of food-related diseases. Live Q&A: Anabel Mulet-Cabero, Dr Tim Finnigan and Raffaele Colosimo