Since everything is starting to taste like chicken, some confusion as the contents of the 'chicken' has arisen along with questions about safety.
Caveat cenator = Eater beware.
The Center for Science in the Public Interest is acting as co-counsel on a lawsuit filed today by an Arizona woman accusing Quorn Foods Inc. of not disclosing on labels the fact that some people have serious allergic reactions to the main ingredient in its Quorn line of meat substitutes.
Quorn is derived from a protein rich fungus, which the company grows in large vats. The fungus, Fusarium venenatum, was discovered growing in a field in Buckinghamshire, England, in the late 1960s and developed as a food product.
But the Center for Science in the Public Interest, a Washington-based nonprofit food safety and nutrition watchdog group and a vocal critic of restaurant chains that offer salt- and fat-laden foods, disagrees. It said that more than 1,000 people have reported suffering from nausea, vomiting and diarrhea after eating Quorn's products, which include Chik’n Nuggets, Patties, Garlic & Herb Cutlets, Naked Cutlets, Recipe Tenders and Gruyere Cutlets.
Meanwhile, the vegan-oriented Physicians Committee for Responsible Medicine says it is readying a lawsuit against the giant KFC fast-food chain under California law for failing to warn consumers that the chain’s new grilled chicken product contains a dangerous carcinogen... PhIP, a chemical that it said can increase a person’s risk of developing cancer even if consumed in small amounts.
Lawsuits target chicken and its veggie substitutes