University of Nottingham and Jampa’s partner to advance plant-based protein innovation

The University of Nottingham has partnered with plant-based food producer Jampa’s and Canadian manufacturer Tartistes to develop the next generation of plant-based protein products. This collaboration, supported by the UK-Canada Innovate UK initiative, aims to address consumer demands for nutritious, sustainable, and appealing meat alternatives while fostering innovation in food systems.

The project brings together three research groups from the University of Nottingham’s Division of Food, Nutrition, and Dietetics, alongside Jampa’s expertise in plant-based product development. The collaboration integrates cutting-edge research and real-world application to reformulate Jampa’s plant-based beef analogue, incorporating local and underutilized crops suited for both UK and Canadian markets.

Dr Qian Yang, who leads the project, emphasized its holistic focus: “This collaboration 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.”

By combining expertise in product reformulation, nutrition science, sensory evaluation, and packaging design, the project aims to optimize both the nutritional value and market success of plant-based products.

A significant focus of the research is on enhancing the nutritional quality of plant-based proteins. Using advanced in vitro gastrointestinal digestion techniques and mass spectrometry at the university’s Nutritional Composition and Digestibility Lab, researchers will assess protein and amino acid digestibility. The goal is to ensure high nutrient bioavailability and to provide healthier options for consumers.

The products will then undergo rigorous sensory evaluations by experts at the Sensory Science Centre, where consumer taste tests will refine taste, texture, and overall appeal.

Recognizing the importance of effective communication, the project also involves collaboration with Jampa’s packaging designers. Together, they aim to create packaging that resonates with consumers, ensuring the product’s characteristics and sustainability credentials are clearly conveyed.

Jampa’s, now known as Cock & Bull, has a successful history of collaboration with the University of Nottingham’s Food Innovation Centre (FIC). Chef Co-Founder Richard Fox credited the university with being instrumental in their successful grant application.

“Working with the University of Nottingham was an absolute game-changer,” said Fox. “Their guidance on data, formatting, IP, and deadlines ensured our application was polished and professional. What stood out most was their genuine investment in our success—they truly became partners in our journey.”

The project builds on the FIC’s track record of helping innovative companies secure significant funding for R&D. Since 2004, the university has collaborated with over 290 businesses, securing more than £280 million in Innovate UK funding for transformative projects.

With global efforts to achieve net-zero emissions and create sustainable food supply chains, this partnership aligns with broader goals of reducing the environmental footprint of food production. By incorporating local and valorized crops, the project reduces reliance on imports, supporting local agriculture while enhancing sustainability.

The UK-Canada initiative underpins this collaboration, strengthening ties between the two countries and encouraging innovation in the food sector.