Meat alternatives manufacturer Quorn is launching a new culinary development centre in Texas, Dallas, as it looks to strengthen its position in the meat-free chicken category.
The new centre will enable the company to test culinary equipment and coating on mycoprotein (the super-protein used in all Quorn products) in real-time conditions.
The centre will allow Quorn to replicate operations in a variety of environments, spanning quick service restaurants all the way through to fine dining. It will also feature a state-of-the-art product development lab to accelerate innovation to market for the North American business.
The centre was opened by Quorn Foods US business president, Judd Zusel, and executive chef, Stephen A Kalil.
“I’m excited to join Quorn at a time when the meat alternative category is really taking off,” said Quorn president Judd Zusel. “With Chef Stephen at the helm, we are poised to deliver new and exciting meatless chicken innovations creating a significant competitive advantage for Quorn and our retail partners.”
Investment from parent company Monde Nissin will also position Quorn for accelerated growth in the US. The Philippines-based company will use some of its $1 billion IPO proceeds to support its growth in the meat-free chicken sector.
“Our ambition is to become the king of alternative chicken globally,” said Quorn CEO Marco Bertacca. “With new leadership, our state-of-the-art culinary centre and new innovations accelerated by this IPO, we believe we’re well-positioned to do just that.”
© FoodBev Media Ltd 2024
