The University of Nottingham has partnered with Jampa’s and Tartistes to develop the next generation of plant-based protein products. This collaboration, funded by the UK-Canada Innovate UK initiative, seeks to create plant-based meat alternatives using local crops for both the UK and Canadian markets. The project will focus on improving nutrient bioavailability and digestibility, with product development led by the University’s Food Innovation Centre.

Jampa’s, founded by vegan chef Richard Fox, has already made waves in the plant-based food industry with innovative products like a plant-based pork pie. Through this partnership, the team hopes to overcome challenges in developing successful plant-based products by incorporating nutrition science, sensory science, and packaging design. By bridging the gap between research and application, the project aims to create sustainable and consumer-friendly plant-based beef alternatives that resonate with consumer preferences and needs.