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Wireless Hot Spot Directory Search for Wi-Fi hot spots near you: Go * Story Tools 22 Print story 23 E-mail story * See also * 24 Food So Good, It's Geekalicious * 25 The Unkindest Cut of All? Servicemen in Iraq * 38 Western Firm Pulls Staff from Yanbu; Cautions * 39 Gunmen Kill Settler, Four Daughters Amid Gaza Vote * 40 American Trucker Free After 3 Weeks as Iraq Hostage * 41 More Breaking News * 42 Wire Service Photo Gallery Tech Jobs Partner 43 Today's the Day. There's a pleasant surprise, then, because Quorn tastes just like chicken. Or, depending on the kind of Quorn you're trying, it might taste just like beef. But 44 Quorn is not chicken or beef, and even though it's pronounced KWORN, it doesn't have anything to do with corn. The meat substitute -- which has been popular in Europe for more than a decade and is now on the market in the United States -- is instead made from a substance called mycoprotein, which Marlow Foods, Quorn's manufacturer, says is one of the most nutritious and tasty foods ever discovered. In other words, Quorn is a kind of fungus, and it's not at all a kind of mushroom. More than that, some nutritionists and Quorn's competitors say that at the very least Marlow Foods should tell consumers what Quorn really is -- it's deceptive, they say, to carry on like it's a mushroom when it's actually something else. Mycoprotein was discovered in the 1960s, at a time when nutritionists believed -- erroneously, it turned out -- that humans were on the brink of a worldwide protein shortage. The tiny organism was found in the soil in the village of Marlow, England, and though nutritionists found its properties intriguing, it took them some time to figure out how to mass-produce it. Also, the company says that it takes about five times less energy to produce a gram of Quorn than it does a gram of meat, and factory-based Quorn production is even more ecologically friendly than growing huge fields of soybeans. He means that it has the firmness of meat -- when you chew into a nugget of Quorn, it pushes back against your teeth a little, like beef and chicken do. Soy products are generally softer, requiring less effort to chew. Story continued on 46 Page 2 47 Print story 48 E-mail story Page 1 of 2 49 next Related Stories 50 Abalone Farming on a Boat Jan. Your use of this website constitutes acceptance of the Lycos 72 Privacy Policy and 73 Terms & Conditions Note: You are reading this message either because you can not see our css files (served from Akamai for performance reasons), or because you do not have a standards-compliant browser.
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