Many thanks for the response from posters to the NG. I received regarding Quorn products.
I have received the following e-mail from QUORN.>
Dear Mr. Slater,
Thank you for your recent e-mail regarding Quorn products.
Marlow Foods understands that some people are concerned about the use of non free-range eggs in our
products. This is why we are delighted to be able to advise you of the significant progress that we
have been able to make, and the Vegetarian Society approval which we have now been awarded.
Working to obtain increased quantities of free range egg albumen has remained a company priority, we
have worked very closely with our egg suppliers, The Egg Association and the Vegetarian Society in
order to achieve this goal. As a result we are now able to source significantly increased quanti
ties of free range egg albumen, to a quality needed to meet our own high standards and those set by
the Vegetarian Society.
In addition, through new recipe development, we have been able to reduce the overall amount of egg
albumen that we use across the Quorn product range. We will however need to continue using some egg
albumen, as this key ingredient acts to bind the mushroom protein on which all Quorn products are
based and helps provide the product with its characteristic texture.
As a result of this progress (from January 2000), a range of Quorn products which contain only free
range egg albumen have been made available. A selection of our best selling products form this range
these are the Quorn ingredients of mince and pieces and the popular range of Deli slices, pate and
rashers and the Quorn Roast.
Please be assured that Marlow Foods are committed to using free-range eggs across its entire range
and we will also continue to identify suitable alternatives to egg white where possible.
Yours sincerely,
Liz Hewling quorn.com administrator
Date sent: Thu, 27 Nov 2003 09:42:11 -0800
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