The Vegan Thread

An article on the Quorn factory and the fact that they make the filling for the Greggs sausage rolls.

https://www.theguardian.com/business/2019/may/17/how-quorn-makes-the-filling-for-greggs-vegan-sausage-rolls

At peak capacity each of the three fermenters – 40-metre towers – creates up to 60 tonnes of mycoprotein a day. Further factory expansion and a fourth fermenter at Billingham – part of a £150m investment – will double production capacity of the company’s core products, adding approximately 20,000 tonnes of mycoprotein a year.