Quorn opens new Culinary Development Center in Dallas
With a new state-of-the-art Culinary Development Center and new leadership, UK mainstay Quorn places big bets on the U.S. market.
Meat alternative food manufacturer Quorn is staking claim on the meat-free chicken category with the opening of its new culinary development center in Dallas. The new center will be able to test culinary equipment and coating on mycoprotein—the unique super-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 a variety of restaurant environments, from quickservice restaurants to fine dining. The space will also feature a state-of-the-art new product development lab to accelerate innovation to market for the North American business.
Quorn’s naturally sourced protein is 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, Quorn products replicate the experience of eating meat with far less impact on the environment—the key for a “tastes like chicken” meatless experience.