What is the origin of the name of the meat-substitute Quorn?

The word Quorn is a proprietary name for a type of textured mycoprotein -- protein derived from fungi -- used in vegetarian and vegan cuisine. Quorn is sold as both a cooking ingredient and as a meat substitute used in a range of pre-packaged meals. It originated in the UK and is sold primarily in Europe, but available in fourteen countries. In most Quorn products, the fungus culture is dried and mixed with egg albumen, which acts as a binder, and then is adjusted in texture and pressed into various forms. A vegan formulation also exists that uses potato protein as a binder instead of egg albumen

The brand is owned by parent company Monde Nissin. This name was first registered in 1914 as a trademark—for certain edible products other than meat substitutes—by the Quorn Specialities Company of Leicester, in the East Midlands of England. The meat substitute was subsequently developed by the successors of this company who originally kept the trademark that consisted of the words “The Quorn” in a figure showing a foxhound, an allusion to the famous Quorn Hunt.

The Quorn Hunt took its name from Quorndon, a village in Leicestershire, not far from Leicester and close to the university town of Loughborough. In 1889 the name was shortened from Quorndon to Quorn, to avoid postal difficulties because of its similarity to the name of another village, Quarndon, in neighbouring Derbyshire.