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.
