Monde Nissin has set up a division to sell the mycoprotein ingredient behind international flagship brand Quorn to other food manufacturers.
UK-based Marlow Ingredients will be a new B2B arm supplying mycoprotein to other companies initially in Europe and then internationally.
The company told Just Food it has contacted several potential partners to gauge interest and received “a really positive response”. It hopes to announce its first customer in the coming months.
Marco Bertacca, the CEO of Marlow Foods, the Monde Nissin division that houses Quorn, said: “We recognise the urgent need for humanity to eat more sustainably. By making our mycoprotein available to others, Marlow Ingredients will play a pivotal role in helping us achieve one of our missions – to tackle climate change by making great-tasting food.”
When asked about the sales target the company has for Marlow Ingredients, a spokesperson told Just Food: “Year one for us is about raising awareness with other manufacturers about our incredible super protein”.
In 2022, Monde Nissin took an impairment charge of 20.5bn pesos ($365m) on its meat alternatives business. The company’s meat-alternative sales rose 1% last year and inched up 0.8% on an organic basis.
“The meat-free category, like most other sectors, has seen some challenges over the last 12 months. Inflationary pressures have led to changes in shopping behaviour, as many consumers try to tighten their belts and cut back on spending,” the spokesperson told Just Food today (18 April).
The spokesperson claimed that Quorn “is bucking the trend” and has outperformed the category for ten months.
Bertacca said there is “huge potential for our mycoprotein”. He added: “Alongside the delicious meat-like texture and incredible nutritional and sustainable benefits it’s famous for, there’s exciting research happening into its ability to create more sustainable versions of other applications, such as dairy alternatives.
“Marlow Ingredients is initially focussed on building partnerships with food manufacturers, but the potential for the future is very exciting.”