DALLAS — Quorn Foods, a manufacturer of meat alternatives, has opened a new culinary development center in Dallas with plans to create a chicken substitute for foodservice operators. The center is modeled to replicate various restaurant environments and includes a new product development lab to accelerate innovation in North America.

The company said it will test culinary equipment and coating on its signature mycoprotein ingredient, a complete protein that is high in fiber, low in saturated fat and has no cholesterol. Quorn’s mycoprotein is based on a nutritious fungus, Fusarium venenatum, and grown using fermentation. The process requires 90% less land and water than producing some animal sources, according to the company.

Quorn recently added two leaders to its US business. Judd Zusel joined the company as president from Bacardi Global Brands, where he led its incubation brands business unit. Stephen A. Kalil was named executive chef and brings to the role more than five decades in the foodservice industry.

“I’m excited to join Quorn at a time when the meat alternative category is really taking off,” Mr. Zusel said. “With Chef Stephen at the helm, we are poised to deliver new and exciting meatless chicken innovations creating a significant competitive advantage for Quorn and our retail partners.”

Parent company Monde Nissin Corp., based in the Philippines, is investing heavily to position Quorn for growth in the US market following its recent $1 billion initial public offering.

“Our ambition is to become the king of alternative chicken globally,” said Marco Bertacca, chief executive officer of Quorn. “With new leadership, our state-of-the-art culinary center and new innovations accelerated by this IPO, we believe we’re well-positioned to do just that.”