Drew Barrymore’s Obsessed With This “Chicken” Made From WHAT?!
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Actress Drew Barrymore loves chicken. Like, a lot. From nuggets to sandwiches, she digs how the basic protein can be a canvas for anything. But after reading Eating Animals by Jonathan Safran Foer, she’s never eaten it again—and that was 13 years ago. Since then, Barrymore has been on the hunt for a soy-free alternative that lives up to the taste and texture of chicken. That search has officially come to an end, she recently told Delish. The winning protein comes from an unlikely source: fungi.
You read that right. This fungus, Fusarium venenatum, is used to make mycoprotein, the base of all of Quorn’s products. And while it may sound questionable, keep in mind that mycoprotein is made through fermentation—much like many other tasty foods like beer, bread, and cheese. The result is a soy-free, meat-free, protein and fiber-packed powerhouse that Barrymore says tastes just like chicken.
“It’s also totally addictive. I dare you to not eat like 20 nuggets,” said Barrymore referring to the Quorn’s Meatless Nuggets, boasting a meaty texture, superior breading and seasoning, and less than one gram of saturated fat.
Full disclosure, Barrymore serves as Quorn’s “Chief Mom Officer,” so she has good reason to hawk the product. But she swears her love of the brand’s meatless nuggets—and mycoprotein in general—is the real deal. Ex-vegetarian and ex-vegan (she now identifies as a flexitarian), Barrymore explained that Quorn’s appeal isn’t about eating meat or not. It’s about finding balance in one’s diet in a sustainable and accessible manner.
“I think we have a lot of missions with Quorn and we're slowly rolling out and trying to build our retailer relations and get the word out from a company that's actually been thriving in other parts of the globe for many years,” said Barrymore.
Founded in the 1960s in an effort to address growing population and food shortages, Quorn products didn’t land on U.S. shelves until 2002. According to the company, its products use 90 percent less land and water than many animal protein sources. For instance, Quorn’s Meatless Grounds, which Barrymore uses for Bolognese sauce, produce 94 percent fewer carbon emissions than equivalent beef products.
We’re likely to start seeing more fungi-based products, too, Barrymore said. Similar fungi-based products are currently being used in the fashion world by from brands from Hermès to Stella McCartney’s Mylo. It’s the beginning of a mycoprotein revolution, she believes.
“This is not a new kid on the block and mycoprotein really could be our next great resource for clothing and food and all these amazing alternatives,” she said. “It's a heritage company, but [it’s] really on the frontier of what could be the next incredible resource.”
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