QuornPro launches talk on UPFs

QuornPro has launched an expert-led talk designed to help caterers better understand ultra-processed foods (UPFs), and confidently explain why not all UPFs are an area of concern. The 45-minute conversation features Dr Emma Derbyshire PhD, public health nutritionist and chief executive officer of Nutritional Insight; Kelly Worthy, global foodservice controller for QuornPro; and Tess Kelly, policy and partnerships lead for Quorn.

With the term ‘ultra-processed food’ in the headlines and sparking questions from parents, teachers, patients and catering teams alike, the session brings the trio together to provide clarity, context and practical communication tips. It sets out to educate QuornPro customers on the nutritional benefits of Quorn mycoprotein, break down myths surrounding UPFs, and provide simple, practical guidance on how operators can communicate this with their customers.

‘Is Quorn a UPF?’
The talk also tackles head-on one of the most common questions from customers: is Quorn a UPF?

Worthy explains: “Our products do go through a level of processing; however, the UPF term simply reflects the method of production, not the nutritional value of the finished product. Quorn mycoprotein is high in protein and fibre, low in saturated fat, cholesterol-free and recognised in UK Eatwell Guide.”  

Derbyshire adds: “The key thing to remember is that not all processed foods are created equal.”

The full recording is available on QuornPro’s YouTube channel.

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