Jampa's
Jampa’s Original Porky Pie started life as a lockdown idea when plant-based chef Richard Fox suddenly found himself with time on his hands. He was keen to create a plant-based pork pie to rival the appearance, texture and taste of a traditional pork pie.
Chef Fox then perfected the Porky Pie with support from food technologists at the Food Innovation Centre at the University of Nottingham, helping him to secure listings in both the retail and the wholesale sector, with interest from the foodservice sector, too.
Jampa’s officially launched at Food & Drink Expo (held at the NEC, Birmingham, in April), with both the Original and Spicy Chorizo Porky Pies winning gold awards at the neighbouring Farm Shop & Deli Show. A meat-free steak and ale pie will be following shortly.
Food innovation technologist Dr Annie Blissett, who supported Jampa’s with technical advice and knowledge, said, “This is a really exciting plant-based range, and it was brilliant to see it being showcased at the Food & Drink Expo and to hear that the brand is already achieving success with awards and listings.
“Jampa’s is a highly innovative plant-based food company. With the ethos of ‘alchemy not chemistry’, the company has a strong moral drive to study, learn and create 100% plant-based products which look, smell and taste as good as their traditional counterparts.
“The role of the Food Innovation Centre is to support innovation ideas in the food and drink sector and the team was delighted to help the Jampa’s enterprise on its journey from inception to launch. We wish them our very best for the future.”
Added Chef Fox, “As a former meat eater, perfecting vegan alternatives has been a passion of mine for some time. It was important that the end result had the appearance, texture and most importantly, taste, of an actual pork pie. My mission was to give committed meat eaters, flexitarians and vegans everywhere the ultimate meaty experience - without actually eating meat.
“It started as a labour of love when I was playing around in the kitchen during lockdown. It became an obsession to create the perfect plant-based pork-style pie. I was bowled over by the positive feedback and the encouragement I received towards launching in the retail market. I wanted Porky Pies to retain their artisan status and as a chef, I flatly refused to create anything that wasn’t entirely natural or that would require ultra-processing. After careful development, I’m proud to say that we’ve achieved that goal.”
Beyond the vegan claim, Jampa’s Porky Pies contain zero cholesterol and produce 70% fewer carbon emissions than a traditional meat pork pie of the same size. They are also completely free from artificial additives and additives.
Jampa’s has secured listings in supermarket chain Booths across all its 28 stores in the North of the UK, with plans to launch into Waitrose. It is also available via wholesaler Cotswold Fayre.
For retail, the pies are sold baked and chilled. For foodservice, they can also be supplied unbaked and frozen.
