Sep 11, 2020 — This weekend marks the debut of vegan ribs from producer of meat alternatives Ojah appearing on a restaurant menu. The pea-based texture of vegan ribs mimics the taste and mouth feel of slow-cooked pork ribs.
The Dutch chain Vegan Junk Food bar is the first restaurant in the world to sell Heppi Ribs in collaboration with Ojah, who launched “The World’s First Vegan Ribs” last December at FIE Paris.
The technological development behind Ojah’s herbal ribs is a new protein texture, called Heppi, which is an HME texture made from yellow peas and water. Nothing else is added. With a minimal ingredient list and 25 percent protein content.
To handle the expected high demand, Ojah plans to expand its production capacity and make Heppi available to its food manufacturing partners after this first deployment in the Dutch restaurant industry.
Plant-based comfort food
“Vegan Junk Food Bar’s unique and refreshing approach to reaching consumers, with high-quality plant-based dishes that make you forget about meat. This approach fits perfectly with the innovative and sustainable nature of Ojah and the desire to serve not only vegans and vegetarians, but also meat-loving consumers, who are aware that we need to reduce our meat consumption, ”said Joeri. Hollink, Product Development Manager at Ojah.
“Vegan Junk Food Bar is a vegan version of innovative, high-quality comfort food. We are very proud to be the first in the world to launch this futuristic à la carte dish. Heppi baby back ribs are revolutionary and an example of how we can enjoy eco-friendly and animal-friendly foods together without compromising quality, structure and taste, ”adds Mireille Sanches, Marketing Manager at VJFB.
Heppi ribs contain 21 percent protein and are low in carbohydrates (1.2 percent). They are presented in a boneless rack, which means twice as much vegetable meat as real pork chops.
How are Heppi ribs produced?
Ojah’s uses high humidity extrusion technology. Under high pressure and temperature, water is mixed with a yellow pea flour. In the extruder, the desired texture is contained by some combination of friction and shear. The process is purely mechanical, compared to the development of gluten in a dough. No (technical) additives are needed, giving Heppi a minimal ingredient declaration.
Edited by Gaynor Selby
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