University of Nottingham partners with Jampa’s to transform the future of plant-based proteins

The University of Nottingham is leading a bold new venture to revolutionise plant-based foods, supported by fresh funding from the UK-Canada Innovate UK initiative. This pioneering project aims to develop the next generation of sustainable, nutrient-rich protein products, seamlessly combining cutting-edge research with real-world application to meet the evolving demands of today’s conscious consumers.

The initiative, designed to strengthen collaboration between the UK and Canadian food sectors, aligns with both countries’ shared goals of achieving net zero and enhancing sustainable food supply chains. Central to this effort is a partnership involving three research groups from the University of Nottingham, UK-based plant-based food producer Jampa’s and Canadian manufacturer Tartistes.

“This collaboration represents an exciting step forward in our work developing innovative, sustainable food solutions,” said Dr Qian Yang, project lead from the University of Nottingham. “By collaborating with Jampa’s, this grant bridges the gap between cutting-edge research and real-world application. It takes a consumer-centric approach to develop nutritionally enriched and great-tasting reformulated products that truly resonate with consumers’ needs and preferences.”

The project focuses on reformulating Jampa’s existing plant-based beef analogue, incorporating locally sourced and valorised crops with potential appeal in both the UK and Canadian markets. Jampa’s, which already offers a range of clean-label, plant-based products, aims to optimise taste, texture and nutritional value through this collaboration.

Dr Yang highlighted the broader implications of the project, “This balanced approach will provide valuable insights in the food sector, offering healthier and more sustainable choices for consumers across global markets.”

Driving nutritional excellence

At the heart of the research is the Nutritional Composition and Digestibility lab at the University of Nottingham. Here, experts will employ advanced in vitro gastrointestinal digestion techniques, integrated with state-of-the-art mass spectrometry, to enhance the bioavailability and digestibility of nutrients in plant-based products. Meanwhile, rigorous consumer taste tests at the University’s Sensory Science Centre will ensure the products meet the highest standards of quality and appeal.

“Working with the University of Nottingham was an absolute game-changer for our grant application process,” Jampa’s Chef Co-Founder, Richard Fox said.

“The entire UoN team provided unwavering support every step of the way from aligning our vision with the grant criteria to bringing together various departments whose expertise would help us achieve project objectives and create a strong proposal.”

The project also includes innovative packaging design, ensuring that the products not only meet consumer expectations but also communicate their value effectively. As the demand for sustainable and healthier food options grows, this initiative aims to set a benchmark for plant-based protein products in global markets.