In this episode of Protein Production Technology International, Nick speaks with Stephanie Jochems, Managing Director of Marlow Ingredients, a UK-based company specializing in producing mycoprotein, the key ingredient in the well-known meat-free brand Quorn. Stephanie shares the company’s mission to address food and protein scarcity, a founding principle dating back to the 1960s. Marlow Ingredients now aims to accelerate the protein transition by making its mycoprotein available to other businesses, moving beyond just the Quorn brand. The discussion highlights the versatility and sustainability of mycoprotein, which offers high nutritional value with a complete amino acid profile and fiber content while being low in saturated fat and cholesterol. Stephanie emphasizes the importance of taste, texture, and price in consumer adoption, alongside the environmental benefits of mycoprotein, such as reduced carbon emissions and land use compared to traditional proteins. She also explains Marlow Ingredients' approach to working with B2B customers and the company's readiness to scale up production to meet growing demand.