Tim Finnigan
Hutton Rudby, England, United Kingdom
4K followers
500+ connections
About
Tim believes that we can no longer separate our food choices from their impact on our…
Articles by Tim
Activity
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125 years of working with our farmers and giving customers what they want. Its great to be part of a long established business at an interesting time…
125 years of working with our farmers and giving customers what they want. Its great to be part of a long established business at an interesting time…
Liked by Tim Finnigan
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Last week we brought together students from Teesside University, Northumbria University, and Newcastle University for a packed day of inspiration…
Last week we brought together students from Teesside University, Northumbria University, and Newcastle University for a packed day of inspiration…
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The MISTA Growth Hack 2024 has concluded, and it was a truly empowering experience! Teams from around the world, comprising startups and…
The MISTA Growth Hack 2024 has concluded, and it was a truly empowering experience! Teams from around the world, comprising startups and…
Liked by Tim Finnigan
Experience
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Self-employed
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Education
Publications
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Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial
American Journal of Clinical Nutrition
The ingestion of a single bolus of mycoprotein stimulates resting and postexercise muscle protein synthesis rates, and to a greater extent than a leucine-matched bolus of milk protein, in resistance-trained young men
Other authorsSee publication -
Effects of mycoprotein on glycaemic control and energy intake in humans: a systematic review.
British Journal of Nutrition
Mycoprotein is a food high in both dietary fibre and non-animal-derived protein. Global mycoprotein consumption is increasing, although its effect on human health has not yet been systematically reviewed. This study aims to systematically review the effects of mycoprotein on glycaemic control and energy intake in humans. A literature search of randomised controlled trials was performed in PubMed, Embase, Web of Science, Google Scholar and hand search. A total of twenty-one studies were…
Mycoprotein is a food high in both dietary fibre and non-animal-derived protein. Global mycoprotein consumption is increasing, although its effect on human health has not yet been systematically reviewed. This study aims to systematically review the effects of mycoprotein on glycaemic control and energy intake in humans. A literature search of randomised controlled trials was performed in PubMed, Embase, Web of Science, Google Scholar and hand search. A total of twenty-one studies were identified of which only five studies, totalling 122 participants, met the inclusion criteria. All five studies were acute studies of which one reported outcomes on glycaemia and insulinaemia, two reported on energy intake and two reported on all of these outcomes. Data were extracted, and risk-of-bias assessment was then conducted. The results did not show a clear effect of acute mycoprotein on blood glucose levels, but it showed a decrease in insulin levels. Acute mycoprotein intake also showed to decrease energy intake at an ad libitum meal and post-24 h in healthy lean, overweight and obese humans. In conclusion, the acute ingestion of mycoprotein reduces energy intake and insulinaemia, whereas its impact on glycaemia is currently unclear. However, evidence comes from a very limited number of heterogeneous studies. Further well-controlled studies are needed to elucidate the short- and long-term effects of mycoprotein intake on glycaemic control and energy intake, as well as the mechanisms underpinning these effect
Other authorsSee publication -
Enriching a Lower Dose of Mycoprotein With Branched Chain Amino Acids Does not Stimulate Protein Synthesis Rates to the Same Extent as a Higher Dose of Mycoprotein in Rested and Exercised Skeletal Muscle of Healthy Young Men
Journal of Human Kinetics
Enriching a lower dose of mycoprotein with branched chain amino
acids does not stimulate protein synthesis rates to the same extent as a
higher dose of mycoprotein in rested and exercised skeletal muscle of
healthy young menOther authorsSee publication -
Mycoprotein ingestion stimulates protein synthesis to a greater extent than milk protein
ECSS
CONCLUSION: The ingestion of a single bolus of mycoprotein stimulates resting and post-exercise muscle protein synthesis rates, and to
a greater extent compared with a leucine matched bolus of milk protein, in resistance trained young men. These data demonstrate that
mycoprotein is an effective alternative dietary protein source to support post-exercise muscle tissue anabolism.
[email protected]Other authorsSee publication -
Mycoprotein the future of nutritious non meat protein
Current developments in nutrtition
Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help…
Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, and subsequently develop a specific allergy. However, a systematic evidence review indicates that incidence of allergic reactions remains exceptionally low. Mycoprotein's nutritional, health, and environmental benefits affirms its role in a healthful diet. Future research that focuses on the long-term clinical benefits of consuming a diet containing mycoprotein is warranted.
Other authorsSee publication -
The development of robust Life Cycle Analysis for mycoprotein
LCA Food Proceedings 2012
The global food supply system is experiencing increased protein demand pressures that are dependent on feed and livestock production systems that have received much attention in LCA research (FAO, 2006). Several internationally led assessments of wider impacts of livestock production raise the importance of Indirect Land Use Change (ILUC) associated with production and trade in livestock products. An area that has received less attention and one where we believe we are ready to report robust…
The global food supply system is experiencing increased protein demand pressures that are dependent on feed and livestock production systems that have received much attention in LCA research (FAO, 2006). Several internationally led assessments of wider impacts of livestock production raise the importance of Indirect Land Use Change (ILUC) associated with production and trade in livestock products. An area that has received less attention and one where we believe we are ready to report robust LCA data is that of industrially produced proteins (Finnigan et al., 2010 and Toumisto 2010). We believe that industrially produced proteins offer significant benefits to the current world protein supply system that are currently unrealised by meat producers, food manufacturers and policy makers.
Other authorsSee publication -
Life cycle assessment in the meat alternative foods sector. Carbon footprinting and consumer communications.
Proc 8th Int Conf Life CycleAssessment in the Food Agri Sector.
Life cycle analysis of meat free products.
Other authors -
Mycoprotein reduces energy intake and improves insulin sensitivity compared to chicken
Proc ECO, Lyon May
Benefits of diets rich in mycoprotein on energy intake and insulin sensitivity.
Other authors -
Mycoprotein: origins, production and properties , pp 335 – 352
Handbook of Food Proteins (ed GO Philips and PA Williams), Woodhead Publishing
Structural characteristics and functional properties of food proteins.
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Mycoprotein reduces insulinaemia and improves insulin sensitivity.
Proc Nutr Soc 70 E372
Benefits of diets rich in mycoprotein on insulinaemia and glycaemia
Other authors -
Mycoprotein Lifecycle analysis and Food 2030
Association Applied Biologists
Food 2030 suggests a need to reduce our consumption of meat and its impact on our health and the environment.
Quorn is the world’s leading meat free brand and is based on a unique fungi protein called mycoprotein. Diets rich in mycoprotein have been reported to offer a beneficial effect on health, particularly in tackling obesity.
Research into scoping the lifecycle analysis (LCA) for Quorn mince has been carried out in order to begin to understand the environmental impact. Issues…Food 2030 suggests a need to reduce our consumption of meat and its impact on our health and the environment.
Quorn is the world’s leading meat free brand and is based on a unique fungi protein called mycoprotein. Diets rich in mycoprotein have been reported to offer a beneficial effect on health, particularly in tackling obesity.
Research into scoping the lifecycle analysis (LCA) for Quorn mince has been carried out in order to begin to understand the environmental impact. Issues encountered with carrying out the LCA are discussed and conclusions presented to show that whilst more work is needed, Quorn mince may have half the embedded carbon when compared with beef.
The acknowledged health benefits of mycoprotein combined with lower levels of embedded carbon compared with meat suggest a valuable role for Quorn with consumers who wish to reduce meat consumption without sacrificing the recipes and textures they enjoy.Other authors -
A scoping study towards an LCA for Quorn mince Proc VII Intl conference on LCA in the agri food sector
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Mycoprotein LCA and Food 2030, 102, pp81 – 90
Aspects of Applied Biology
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Detoxification of alkaline extract of UK commercial rapeseed meal by diafiltration, 22, pp116 – 118
Lebensmittel Wissenschaft und Technologie
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Detoxification of commercial UK rapeseed meal by glucosinolate hydrolysis with exogenous myrosinase and the extractability of the aglucones by aqueous industrial methylated spirit, 46 (3), pp331 -337
J Sci Food Agric
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Observations on the water flux of an ultrafiltration membrane, 22, pp138 – 139.
Lebensmittel Wissenschaft und Technologie
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Ultrafiltration of aqueous extracts of United Kingdom Commercial Rapeseed Meal made at pH 2 and 1, 22, pp237 – 239
Lebensmittel Wissenschaft und Technologie
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Ethanolic extraction of commercial rapeseed meal in the production of protein concentrate of reduced glucosinolate content, 45, pp155 – 163
J Sci Food Agric
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Filtration, 19 (6), 33 – 36.
Brewing and Distilling International
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The extraction, concentration and detoxification of oilseed rape
PhD Thesis University of Reading
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The effect of whole and air classified legumes on serum lipids in hypercholesterolaemia, 34 (3), p275 – 276
J Sci Food Agric
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) Mycoprotein: the future of nutritious non meat protein, a symposium review
Current developments in nutrtition
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Substituting meat/fish for mycoprotein for one week does not affect indices of metabolic health irrespective of dietary nucleotide load or serum uric acid concentrations in healthy young adults.
Proc Nutr Soc
To conclude, substituting meat/fish for mycoprotein at lunch and dinner for one week has no impact on markers of metabolic health
in healthy young adults. Furthermore, if the mycoprotein consumed is high in dietary nucleotides a sustained elevation in serum uric
acid concentrations occurs; however, this does not affect insulin sensitivity or glycaemic control. Mycoprotein, irrespective of nucleotide content, can be incorporated into the diet as a sustainable alternative protein source…To conclude, substituting meat/fish for mycoprotein at lunch and dinner for one week has no impact on markers of metabolic health
in healthy young adults. Furthermore, if the mycoprotein consumed is high in dietary nucleotides a sustained elevation in serum uric
acid concentrations occurs; however, this does not affect insulin sensitivity or glycaemic control. Mycoprotein, irrespective of nucleotide content, can be incorporated into the diet as a sustainable alternative protein source without compromising metabolic health.Other authorsSee publication -
The biotechnology of Quorn mycoprotein: past, present and future challenges.
In: Nevalainen H. (ed) Grand Challenges in Fungal Biotechnology pp. 59-79. Springer, Cham.
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The biotechnology of Quorn mycoprotein: past, present and future challenges.
In: Nevalainen H. (ed) Grand Challenges in Fungal Biotechnology pp. 59-79. Springer, Cham.
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The interaction of -amylase with mycoprotein: diffusion through 1 the fungal cell wall, enzyme 2 entrapment, and potential physiological implications
Food Hydrocolloids in press
This study investigated the in vitro interaction of -amylase with mycoprotein and the subsequent
impact on carbohydrate digestion. Mycoprotein is a food ingredient obtained from the fermentation
of the filamentous fungus Fusarium venenatum, whose hyphal structure is determined by cell walls
mainly composed of -glucans and chitin. Simulated digestion showed that -amylase hydrolysed
the intracellular glycogen from within the mycoprotein hyphae, as shown by the increase…This study investigated the in vitro interaction of -amylase with mycoprotein and the subsequent
impact on carbohydrate digestion. Mycoprotein is a food ingredient obtained from the fermentation
of the filamentous fungus Fusarium venenatum, whose hyphal structure is determined by cell walls
mainly composed of -glucans and chitin. Simulated digestion showed that -amylase hydrolysed
the intracellular glycogen from within the mycoprotein hyphae, as shown by the increase in
concentration of reducing sugars (glycogen amylolysis products) in the digestion fluid over time.
The presence of fungal cell walls slowed down the kinetics of reducing sugar release during
digestion when compared to extracted glycogen (no cell walls). The enzyme was able to diffuse
through the fungal cell walls as evident from confocal-laser-scanning-microscopy which showed
the presence of FITC-labelled -amylase inside the cells, and the reduction of the free enzyme
concentration in the surrounding solution. Consequently, in vitro digestion of starch in the presence
of increasing concentrations of mycoprotein showed a reduced starch hydrolysis rate by -amylase.
Starch hydrolysis after 12 minutes of in vitro digestion was decreased from a value of 18.19 wt%
without mycoprotein to 4.47 wt% (***p-value < 0.001) in the presence of the highest mycoprotein
concentration. Kinetic analyses of starch digestion by amylase in the presence of different
concentrations of mycoprotein revealed a linear reversible mixed inhibition. These findings are
relevant to understanding the mechanisms by which mycoprotein has been observed to attenuate
postprandial glycaemia/insulinemia and may have potential applications in food industry processes
that aim to reduce/limit starch hydrolysis.
Patents
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Composition comprising proteinaceous material, its preparation and use
Issued GB WO2004026039
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Texturised foodstuff from gelled edible fungus and hydrocolloid mixtures
Issued GB WO9621326
Languages
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German
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We are ready with the National Alternative Protein Innovation Centre (NAPIC) Partner workshop to discuss the innovation challenges, prioritise the…
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🎓 A Fantastic Day of Learning! - #IFST Student #Launchpad 2024 at Teesside University 🎓 Yesterday, we hosted the IFST Student Launchpad 2024, an…
🎓 A Fantastic Day of Learning! - #IFST Student #Launchpad 2024 at Teesside University 🎓 Yesterday, we hosted the IFST Student Launchpad 2024, an…
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Want to know what makes #mycoprotein so special from a health & nutrition perspective? I spoke to Protein Production Technology International & you…
Want to know what makes #mycoprotein so special from a health & nutrition perspective? I spoke to Protein Production Technology International & you…
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Quorn Foods, a trailblazer in alternative meats, is backed by Marlow Foods Limited, a UK company founded in the 1960s to address food scarcity…
Quorn Foods, a trailblazer in alternative meats, is backed by Marlow Foods Limited, a UK company founded in the 1960s to address food scarcity…
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🎓 Thrilled to Share This Milestone! 🎓 🎉 I am proud to announce my graduation from the prestigious EIT Food Master’s program, a transformative…
🎓 Thrilled to Share This Milestone! 🎓 🎉 I am proud to announce my graduation from the prestigious EIT Food Master’s program, a transformative…
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🎉 Exciting Milestone Achieved! 🎉 I’m thrilled to share that after nearly 2 years of hard work, dedication, and practice, I’ve officially passed…
🎉 Exciting Milestone Achieved! 🎉 I’m thrilled to share that after nearly 2 years of hard work, dedication, and practice, I’ve officially passed…
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The best food, always! Using responsibly processed protein alternatives within non-HFSS recipe guidelines AND tick the latest thefoodpeople trend…
The best food, always! Using responsibly processed protein alternatives within non-HFSS recipe guidelines AND tick the latest thefoodpeople trend…
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It was a privilege and an honour to receive the Industry Leader award at the 2024 South Australian Premier’s Food and Beverage Industry Awards.
It was a privilege and an honour to receive the Industry Leader award at the 2024 South Australian Premier’s Food and Beverage Industry Awards.
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In 9 hours, the doors will open for the MISTA #Growth #Hack Symposium on #biomass #Fermentation. Thanks you very much to Accenture for hosting us in…
In 9 hours, the doors will open for the MISTA #Growth #Hack Symposium on #biomass #Fermentation. Thanks you very much to Accenture for hosting us in…
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Khanh Mach and I were delighted to represent Quorn Foods, and the work we do, at the Business Culture Awards & Business Culture Connected event last…
Khanh Mach and I were delighted to represent Quorn Foods, and the work we do, at the Business Culture Awards & Business Culture Connected event last…
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Fantastic #fungi Really delighted to see many fungi fans at #FiE. Thanks to Wim Slee and VEOS for hosting friends including planetary, The Protein…
Fantastic #fungi Really delighted to see many fungi fans at #FiE. Thanks to Wim Slee and VEOS for hosting friends including planetary, The Protein…
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