Quorn Foods

Today we are proud to publish our 2024 Net Positive Report, which covers the progress we have made, since our last report in 2022, towards achieving our 2030 Ambition of becoming a Net Positive organisation. This means that our company will have a positive impact on the environment, on society, and on the economy.   Highlights in our new report include an 84% reduction in emissions within our own operations between 2012 and 2023, the donation of 2.3 million portions of food in 2023 to people who need it, and the avoidance of 44 tonnes of plastic in our packaging over two years. We hope you enjoy reading more about our Net Positive journey in the full report. https://lnkd.in/eUKEHqX2 #netpositive #sustainability #environment #society #sustainabilityreport

This week we’re giving a big Quorn welcome to our new CEO, David Flochel. On starting his new role, David says: “Quorn Foods has a strong history of success, but 2025 will be a reset year for the company. This is a brilliant opportunity to transform the business into the next stage of its journey and I am delighted to be taking on this new role. I believe that with the right focus and execution we can turn around the company and current category performance.” David will be picking up the leadership reins from Marco Bertacca after his five years with the business. We want to say a big thanks to Marco, whose passion for the Quorn business, mission and values has been unparalleled. Commenting on David’s appointment, Marco said: “I know Quorn is in good hands. David is bringing an incredible depth of knowledge and experience into the company, and we are working closely together to ensure a smooth transition.”

Working with Tom Higgins and the team at GIFTA has removed the many complexities of getting chilled and frozen products into the hands of influencers.   We’ve seen amazing results so far, with a 92% post rate and content reaching an audience of 6.4 million, helping us connect with our audience on a deeper level 🚀 Great write up from George Nott at The Grocer! Lindsay Winstanley

Did you know that agriculture takes up almost half of the world's habitable land? And that the food industry is responsible for a third of global greenhouse gas emissions?     As we near the end of #SustainableSeptember we reflect on ways we can minimise the impact our eating habits have on the environment so we can improve the health of our planet.    Khanh Mach, Sustainability Specialist at Quorn Foods, explores how shifting to a diet lower in meat can make a true impact on global gas emissions. For example, research suggests that swapping just 20% of global beef consumption for microbial protein, like mycoprotein, could halve deforestation and greenhouse gas emissions associated with it in the next 30 years.    Learn more from Khanh on how Quorn mycoprotein can benefit the health of you and the planet: https://lnkd.in/emPGVTAX 

We are happy to share our recent collaboration with Ateljee VZW, a Belgian social profit company that provides tailored employment and support to over 400 individuals facing barriers in the regular labour market. Through this partnership, the products we donated were made into delicious meals at Ateljee's kitchens, which operate a network of five social restaurants in the Ghent region that offer affordable or free meals to low-income community members. Every donated meal from Quorn will enable Ateljee to allocate more resources to their transformative employment projects, including thrift stores, a bicycle repair shop, and more! These projects are a platform for people who struggle to get a job finding their way back to employment. As well as supporting with food donations, Quorn's executive chef Saveyn Nico will soon be cooking alongside the Ateljee team, enhancing their culinary skills and demonstrating how to make delicious dishes with our products. At Quorn Foods, we have an ambition to reach Net Positive by 2030, part of which is to help global non-profit organisations fight against food insecurity. We thank Ateljee VZW for joining us in this journey, bringing Quorn products to a wider community in Belgium and look forward to building a long-term partnership that benefits people and the planet. Big thanks to Andrea Shaw and Khanh Mach for helping to set up this new partnership. #NetPositive #SocialEnterprise #SocialImpact #TogetherForChange #FoodRevolution

We believe in providing accessible entry points for consumers nationwide looking to add more meat free protein to their diets…   To help make this a reality, we have teamed up with Plant Futures and many likeminded plant-powered companies on an exciting project!   Plant Futures have decades worth of industry experience, with a true passion for the plant-based sector, and we are so excited to be working alongside them on this campaign!   #plantpower #meatfree

🚨New Product Alert🚨   Inspired by Instagram, where foodies have been creating their own crispy chicken with crushed up tortilla chips, we decided to create something of our own…   Our Quorn Cheesy Nacho Nuggs will make it really easy for shoppers to get that great, flavour-packed, crunchy combo at home, and even better – meat free!   Consumers are already getting fired up, with 97% of shoppers believing the product to be new and different and over two-thirds saying they loved it!   Quorn’s Cheesy Nacho Nuggs are:   ✅Cheesy ✅Crunchy ✅Deliciously meat free ✅Destined to be a hit ✅On shelves in Tesco NOW and Sainsbury's, Asda and Morrisons in October.   This project would not exist without the incredible team who brought it to life, a particular thank you to Louise Beaumont, Louise Thornton, Amanda Groves, Danielle Taylor, Ellie Luff, Lindsay Winstanley, Lisa Harris, Rob College, Shirley Calleja Vassallo and Imogen Turner.   #newproduct #productlauch #NPD #meatfree

It's a big week for our #FoodService team QuornPro as they launch the new ChiQin Crispy Wings at #WingFestLondon! 🌟 Are you attending Wing Fest? Be sure to check out QuornPro's booth TOMORROW! #WingFest2024 #NPD

We were delighted to be at The Nutrition Society Congress in Belfast last week catching up on all things nutrition science... Key Takeaways ➡ Data plays an imperative role in supporting public health improvement, by feeding into all steps of the food system from farm to retail.  ➡ Despite the congress theme being ‘New data – focused approaches and challenges’, all data matter and can tell us something, whether big or small, old or new. ➡ Global food system transformation requires cross-sectoral, cross-disciplinary and cross-country collaboration and co-operation. Highlights 🌟 Having the opportunity to share the work we have been doing with our Sensory Panel developing a nutrition policy for panel tasting, in the Workforce Nutrition Special Interest Group (SIG) Symposium with Rachel Gibson and Georgia Rogerson. 🌟 Sharing our survey findings conducted with MyNutriWeb on healthcare professionals views on the need to update the protein visual and description within the Eatwell Guide to support protein diversification. 🌟 Watching a fantastic array of oral and poster presentations, including Veronica Moran (our past industrial placement student) presenting her final year UG project work on dietitians involvement, confidence and perceptions around processed foods and health. 🌟 Catching up with our friends and collaborators, and making new connections, seeing the beauty of Belfast and enjoying the Congress Dinner at the Titanic Belfast. Congratulations to The Nutrition Society, Anne Nugent and Jayne Woodside on a very successful inaugural Congress! 👏