The bulk of research that has investigated the effect of dietary protein on muscle tissue in humans has used isolated, minimally processed protein powders. However, the protein that we consume on a daily basis has typically undergone various processing methods, and evidence suggests these can change the way our bodies metabolise the protein. 'Extrusion' is a common processing method that uses high pressure to produce protein containing cereals and meat replacement foods. There is currently no research looking at how extrusion affects the way a protein source is digested and absorbed in humans. This study will compare the availability of ingested protein in the blood in the hours following consumption of an extruded versus a non-extruded source.

Inclusion Criteria:

• BMI between 18 and 30.
• Metabolically healthy

Exclusion Criteria:

• Any metabolic impairments
• cardio/pulmonary diseases.
• Chronic use of the over the counter medicine
• A personal or family history of epilepsy, seizures or schizophrenia.
• Allergic to mycoprotein/Quorn/edible fungi/environmental mould products.