QuornPro is the foodservice division of Quorn Foods, helping chefs across healthcare, education and hospitality create nutritious menus powered by mycoprotein. Backed by more than 40 years of research, Quorn mycoprotein is a complete protein containing all nine essential amino acids. It is naturally high in protein and fibre, low in saturated fat and suitable for a wide range of menu applications.

QuornPro partners with healthcare providers through menu development, culinary expertise and nutritional guidance, helping catering teams deliver versatile meal solutions that meet the evolving needs of patients, residents and healthcare organisations.

Approach to Healthcare

At QuornPro, we believe catering plays an important role in the overall patient journey. Our focus is on helping healthcare providers serve meals that taste good, work in busy kitchens and offer strong nutritional credentials.

We work closely with NHS trusts, healthcare caterers and development chefs to create menus that are simple to prepare and adaptable to a wide variety of dietary requirements. Quorn mycoprotein is naturally high in protein (13g per 100g), high in fibre (7g per 100g), low in saturated fat and contains all nine essential amino acids. Protein contributes to the maintenance of muscle mass and normal bones, making protein-rich menu choices an important part of a balanced diet.

Our support extends beyond simply supplying products. Our culinary team works alongside healthcare operators to develop recipes, provide menu inspiration and create texture-modified dishes suitable for dysphagia diets. We also provide carbon-calculated recipes and practical menu planning tools that help organisations understand the carbon footprint of different menu choices using verified comparison data.

Our aim is to provide healthcare teams with workable menu ideas that make it easier to deliver nutritious, appealing meals across every service.

Impact of Products/Services on Healthcare

Healthcare catering teams are under pressure to meet nutritional needs, run efficient kitchens and support carbon reduction goals. QuornPro helps address these challenges through products and culinary support.

Quorn mycoprotein is naturally high in protein and fibre, low in saturated fat and contains all nine essential amino acids. Unlike meat, it also provides fibre, giving chefs another way to increase fibre within menus while still delivering high protein dishes.

Quorn products are designed specifically for professional kitchens. They cook quickly from frozen, absorb flavours effectively, deliver consistent performance and experience no cooking shrinkage, helping kitchens produce reliable portions while reducing waste associated with yield loss.

Alongside our core range, we provide menu development support, recipe creation and culinary expertise. In recent years, this has expanded through our Meat Halfway approach, which combines meat with Quorn mycoprotein in recipes to create familiar dishes while reducing the carbon footprint compared with equivalent meat recipes using verified carbon calculations.

We work with healthcare providers to develop carbon-calculated recipes and practical menu resources that make introducing blended dishes straightforward within existing catering operations.

*The carbon footprint of Quorn mince used is 95% lower than UK beef mince. Carbon footprint of Quorn products verified by The Carbon Trust (2023).

Innovation

Innovation at QuornPro is driven by helping healthcare caterers solve challenges. Our Meat Halfway approach of combining meat with Quorn mycoprotein to create blended recipes retains the taste, texture and familiarity of traditional dishes while reducing the carbon footprint compared with equivalent meat recipes using verified calculations.

Most recently, we have evolved this approach with the launch of UltiMeat®, developed in partnership with William White Meats. The range of four products combines responsibly sourced beef with Quorn mycoprotein to create burgers, meatballs and mince that offer a familiar eating experience while helping operators reduce the carbon footprint vs equivalent meat dishes*. Developed through close collaboration between butchers, chefs and foodservice specialists, UltiMeat demonstrates how blended protein solutions can provide a practical route towards menu evolution without compromising on kitchen performance.

For us, innovation is not just about launching new products. It is about working collaboratively with operators to develop solutions that respond to changing nutritional guidance, operational challenges and carbon reduction goals.

*The carbon footprint of Quorn mince used is 95% lower than UK beef mince. Carbon footprint of Quorn products verified by The Carbon Trust (2023).

Future Direction

Healthcare catering continues to evolve, with increasing focus on nutrition, operational efficiency and carbon reduction targets. QuornPro is committed to helping healthcare providers respond to these changing priorities through hands-on support and ongoing collaboration.

Over the coming years we will continue expanding our culinary support, menu development services and healthcare partnerships. A key focus will be extending our Meat Halfway programme, working with healthcare providers to develop more blended recipes supported by verified carbon calculations and practical implementation guidance.

We also see significant potential for UltiMeat® and other blended protein innovations within healthcare catering. By combining meat with Quorn mycoprotein, these products provide healthcare operators with additional options that can fit seamlessly into existing menus while contributing to carbon reduction strategies through verified comparisons with equivalent meat products*.

Alongside this, we will continue investing in product innovation, chef education and evidence-based nutritional information to help healthcare caterers deliver varied menus containing high-quality protein and fibre while meeting the needs of staff, patients and residents.

Our ambition is to become the trusted protein partner for healthcare caterers, combining culinary expertise with scientifically supported nutrition and verified carbon data to help organisations make informed menu decisions.

*The carbon footprint of Quorn mince used is 95% lower than UK beef mince. Carbon footprint of Quorn products verified by The Carbon Trust (2023).