Assessment and Qualifications Alliance (AQA) GCSE Food Technology Practice Exam

The option that is derived from fungi is Quorn. Quorn is a brand of meat substitute products that primarily use mycoprotein, which is made from a type of fungus known as Fusarium venenatum. This mycoprotein is high in protein and provides a meat-like texture, making it a popular choice for vegetarians and those seeking alternative protein sources.

To highlight the other alternatives, Textured Vegetable Protein (TVP) is typically made from soybeans, while Tofu is produced from soy milk coagulated into curds. Nutty protein, while potentially derived from nuts or seeds, does not specifically refer to a product made from fungi. Each of these alternatives offers its own nutritional profile, but they do not share the fungal origin that characterizes Quorn.