[3] The strain Fusarium venenatum A3/5 (IMI 145425, ATCC PTA-2684[4]) was developed commercially by an ICI and Rank Hovis McDougall joint venture to derive a mycoprotein used as a food.

[1] Because the hyphae of the fungus are similar in length and width to animal muscle fibres[1] the mycoprotein is used as an alternative to meat and is marketed as Quorn.

[1] Fusarium venenatum intended for use in Quorn products is grown under aerobic conditions in culture vessels by what is known as the 'Quorn Process'.

Such a stirring (or circulating) method can be preferable for biological cultures as it is less likely to cause damage to cell membranes by mechanical compression or abrasion.

The majority of Quorn products are bound by rehydrated egg white, which makes them unsuitable for a vegan diet.

Allergic reactions to Quorn products are usually caused by an allergy to its mycoprotein content – a fungal protein derived from the fungus Fusarium venenatum.