By Tom Pegden
Jampa’s Original Porky Pie and Spicy Chorizo Porky Pies have already won awards
Food experts at the University of Nottingham have helped a new venture develop the perfect meatless pork pie. Jampa’s Original Porky Pie started life as a lockdown idea from chef Richard Fox who wanted to create a plant-based pie to rival the appearance, texture and taste of a traditional pork pie.
He was helped by food technologists at the Food Innovation Centre at the University of Nottingham to perfect his Porky Pie and take it to market. He said it had already been picked up by the retail and the wholesale sectors, and there was interest from the food service sector too.
Jampa’s officially launched at Food & Drink Expo at the NEC, in Birmingham, with their Original and Spicy Chorizo Porky Pies both winning won gold awards at the neighbouring Farm Shop & Deli Show. A meat-free steak and ale pie will follow shortly.
The original Jampa’s plant-based Porky Pie tasted early success when it was previewed onto the market last year, winning the Dragon’s Pantry feature at the inaugural World Plant Based Expo Europe. Since then, Richard and his business partner Simon Hurley have been working to secure investment, develop new products, upscale the business, find a manufacturing partner and bring Jampa’s Porky Pies to market. They are already thinking about further growth.
Cookbook author and ex-carnivore Richard said: “I didn’t give up meat because I don’t like the taste of it, 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.
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