Quorn finally on its way out?

Courtesy of Wall Street Journal

In November, the Center for Science in the Public Interest (CSPI) sent a letter to the Food and Drug Administration, asking that the agency remove Quorn from store shelves, saying it carries a risk of severe allergic reaction. Its action takes place after it says it received more U.S. consumer complaints about the fungus-derived food—65 so far this year out of 140 world-wide—than it has received in any previous year. Over the past decade, CSPI says it has received 500 U.S. complaints and 1,200 more from Europe and Australia.

"Any novel food ingredient that causes hives, anaphylactic reactions, or vomiting so violent that blood vessels burst cannot, indeed must not, be considered by the FDA to be 'generally recognized as safe,' "

The product, sold at grocery chains including Whole Foods and Kroger, has plenty of fans. Mary Melvin of Greenwich, Conn., says she served Quorn to her 13-year-old son one day for lunch and, to her surprise, "He loved it. Usually he doesn't like anything not made by me." She says her children continue to eat it regularly. Then there are those who will never eat it again. For Thanksgiving last year, Ginny Linehan dined on Quorn "Turk'y Style Roast." Within three hours, the 56-year-old Minnesotan broke out in a cold sweat, vomited and passed out in the bathroom, hitting her head. Matt Ernst, 48, a software salesman in Florida, says he ate Quorn "chicken cutlets" at his girlfriend's house in June, then went for a run home. A mile from his house, his throat and skin got itchy. He says he started having trouble breathing and his faced swelled up. "I thought about calling 911," he says. Benadryl lessened the symptoms over a few hours. Both Ms. Linehan and Mr. Ernst filed complaints with the CSPI. Mr. Ernst, who has allergies to pollen and pets, says "The packaging did not say, 'This is a vat-grown fungus that could cause severe allergic reactions,'" The label says, "This product contains egg and wheat ingredients and is made in a facility that also processes milk. Mycoprotein is high in protein and fiber. This may cause intolerance in some people."

Critics of the labeling point out that few people know what mycoprotein is. (It is protein derived from fungus.) The Quorn formula is based on a fungus found originally in a field in West London. It's stringy, grows underground and looks a lot "like the roots of a strawberry plant," Mr. Wilson says. To that, the company adds wheat protein, starch, egg whites and other ingredients. "Obviously, the current label isn't adequate because it doesn't mention mold or fungus" allergies.