Quorn Crunchy Chicken Fillet Burger

Quorn is perfectly safe to reheat, so long as it has been kept nice and cool in the fridge and is eaten within 48 hours. Please ensure that the food is piping hot throughout before serving it. And remember, don’t reheat it more than once.

Recommended cooking instructions for all Quorn products can be found on the reverse of each package and on the product page. For best results, we'd recommend that you follow these tried and tested instructions. If you choose to cook Quorn a different way, then please make sure it's piping hot all the way through before serving it. If you’re looking for some tasty meal inspiration, then why not try one of our recipes.

Absolutely.

Quorn first went on sale in UK in 1985, and has since served over 7 billion meals across 20 different countries. Quorn has been approved for sale by some of the world’s leading health agencies, including the US Food & Drug Administration (FDA), Health Canada (HC), European Food Safety Authority (EFSA), UK Food Standards Agency (FSA) and Food Safety Australia New Zealand (FSANZ).

So it’s not just us, but also the world’s leading food regulators who are confident that Quorn is safe. The only suggestion that it isn’t has come from an American website called Centre for Science in the Public Interest (CSPI). We find it puzzling that CSPI – a purported food safety organization – would be opposed to a range of safe products that bring better choice and variety to those looking to reduce the amount of meat in their diet. And it’s particularly strange given the multitude of other foods on the market today that have proven high allergenic properties where CSPI’s voice is all but silent.

Consider soy; according to Food Allergy Research & Education (FARE), soy is “one of the more common food allergies, especially among babies and children.” CSPI has not sounded the alarms and called for the removal of soy products from store shelves, as it has with Quorn. This is interesting, given CSPI’s collaboration with the American Soybean Association (ASA), allegedly dating back to 1991, and their rather flattering coverage of the ingredient in recent years. In 2014, CSPI’s founder, Michael Jacobson, was a featured speaker at an event sponsored by the ASA. CSPI also published a favourable report on soy later that same year. We think the public is right to wonder whether the motives behind CSPI’s long-standing campaign to disparage Quorn have been pure in nature.

You can find out more about Michael Jacobson and CSPI here.

For Further information on Quorn ingredients and allergens, please visit our dedicated page.