QUORN FLAVOURINGS

[Everyonessister]

Hi,

Does anyone know what the 'flavourings' are which are listed in quorn products?

I phoned quorn and they said they couldn't tell me which I find unacceptable so I threw them all away but it bothers me since I saw something indicating that all kinds of disgusting things can be listed as 'flavourings'

Can anyone help?

[pretender]

Try taking your issue to the Food Standards Agency or even Trading Standards, “flavouring” term is unacceptable as an ingredient.

[Hidden]

Hi there, Quorn flavourings are chemicals that mimic the taste of chicken and beef etc, so they'll be E no's.

It is a highly processed micro protein that is grown on mould from used cereal so it is of low nutritional value but highish in protein. And it is a laboratory produced food so I don't rate it.

I'm disappointed in their answer as we should know what we're really eating.

[pretender in reply to Hidden]

Fully agree Jerry, it’s not only used in Quorn but in Soya milks, I have tried two that have flavourings and I suffered. “ flavouring” is not a recognised or identifiable ingredient and should be more informative especially its origin.

[pvanderaa]

I avoid anything with “natural flavoring” as it is typically MSG. I get a massive headache after getting MSG and diarrhea 24 hours later.

I also avoid soya altogether but that is mainly for my B12 deficiency

[Everyonessister]

Thanks all of you

[Karen49]

I found this on the internet;

What is the ingredients in Quorn mince?

“Mycoprotein (92%), Rehydrated Free Range Egg White, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate; Gluten Free Roasted Barley Malt Extract.”

If I have a question and can’t find an answer on the internet I would email rather than phone

[pretender in reply to Karen49]

Hi Karen49, Gluten Free roasted barley? That means to me it’s origin is barley and gluten free means to me it may contain 20 ppm of gluten so a no-go for some. Again food labelling does not protect all, any thing made from wheat, rye, barley and oats should be stated as such, if it’s gluten free that is a bonus for those who can tolerate it, misleading info and not understood by those not affected.

[Karen49 in reply to pretender]

I absolutely agree about the 20ppm I cannot tolerate anything which started life as one of the three grains (wheat/barley/rye)

also I have to avoid anything with “Acetate” on the labelling, as this gives me a bad reaction.

Here’s a link about the production of Quorn, on the face of it, it looks safe enough but then people react differently.

en.m.wikipedia.org/wiki/Quorn

[Everyonessister in reply to Karen49]

Thank you that's very helpful.. I can't have traditional potatoes so that explains why I get a reaction