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Marlow Foods Limited

Registration Number 01752242

Trading name: Quorn Nutrition

Quorn Nutrition specializes in providing a range of meat alternatives made from mycoprotein, aimed at promoting healthier diets and sustainable food choices. The business offers various products, including ready meals, burgers, and sausages, catering to individuals looking for plant-based protein sources.

Company Overview

Company Name
Marlow Foods Limited
Registration Number
01752242
Founded
12 September 1983
Age
42 years
Industry Region
North East England
Registered Postcode
TS9 7AB

Online Profile

Special Flags

Public Funding Received

Public Funding for Marlow Foods Limited

2021-10-01
mHycoprotein Project
Feasibility Studies
2020-02-01
Teesside University and Marlow Foods Limited
Knowledge Transfer Partnership
2019-11-01
Enhanced Rice Milling and Maximised Valorisation of Rice Milling co product - Amendment 2 Extension for Impact
Collaborative R&D
2019-11-01
Enhanced Rice Milling and Maximised Valorisation of Rice Milling co product - Amendment 2 Extension for Impact
Collaborative R&D
2017-11-01
Extraction &purification of Calystegines &Iminosugars (C&I) for use as natural preservatives
Collaborative R&D
2017-03-01
Newton Fund - Enhanced rice milling and maximised valorisatoin of rice milling by-products
Collaborative R&D
2016-09-01
Extraction and processing of Nucleotides & Glutamates (NAGS) from a non yeast subtrate for salt reduction and umami/kokumi taste enhancement
Collaborative R&D
2016-05-01
Continuous in line cooking of meat products
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-12-01
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Collaborative R&D
2015-10-01
Leeds Beckett University and Marlow Foods Limited
Knowledge Transfer Partnership
2015-08-01
Process intensification for the production of mycoprotein and Quorn products uisng an innovative (Microwave Volumetric Heating (MVH) process
Collaborative R&D
2015-07-01
Optimisation of the Quorn fermentation process for the production and extraction of functional mycoprotein
Feasibility Studies
2014-11-01
Maximising mycoprotein substrate utilisiation and nutrition
BIS-Funded Programmes
2014-10-01
Consumer Insight driven development of ingredients and products to aid in the reduction of meat consumption
Collaborative R&D
2013-07-01
Transforming wet perishable food waste streams for high value human consumption
Collaborative R&D
2013-04-01
Recovery of value added ingredients from the waste streams of large scale bioreactors
Collaborative R&D
2012-02-01
Foaming and fat replacer ingredients
Collaborative R&D
2011-03-01
Sheffield Hallam University And Marlow Foods Limited
Knowledge Transfer Partnership

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