Quorn is a microprotein that occurs naturally in plants called Fusarium Verenatub. The plant grows in a large fermenta. The fermenta is filled with pasterized milk and glucose as well as the Ph balance regulated. You then add nutrients such as calcium, zinc, iron, sodium, potassium, magnesium, thiamin, riboflavin,niacin, folic acid. The Fungi converts waster carbohydrates into protein which causes microbe solids to form. For every 5-6 hrs water is pumped into centrifuge. This would hen seperate the water and fungi. It is then heated to 65 degrees centigrade and is brocken down into mucelic acid. It forms a creamy dough which is mixed with egg and flour and will then be steamed cooked for 30 minutes. Then the dough will be frozen and the ice crystals give the meat like apperance.