Ojah’s Vegan Heppi Ribs debut on Dutch restaurant menu

11 Sep 2020 --- This weekend marks the debut of meat alternative producer Ojah’s vegan ribs making an appearance on a restaurant menu. The pea-based texture of the vegan ribs mimics the taste and mouthfeel of slow-cooked pork ribs. 

Dutch chain Vegan Junk Food bar is the first restaurant worldwide to be selling the Heppi Ribs in a collaboration with Ojah, who launched “The World’s First Vegan Ribs” last December at FIE Paris.

The technological development behind Ojah’s plant-based ribs is a new protein texture, called Heppi which is a HME texture made from yellow peas and water. Nothing else is added. With a minimal ingredient list and a protein content of 25 percent.

To manage the expected strong demand, Ojah plans to expand production capacity and make Heppi available to food manufacturing partners after this initial rollout in the Dutch foodservice sector. 

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 Ojah’s innovative and sustainable character and the will to serve not just vegans and vegetarians, but the meat-loving consumers, who are aware that we have to reduce our meat consumption,” says Joeri Hollink, head of product development at Ojah. 

“Vegan Junk Food Bar stands for a vegan version of high-quality innovative comfort food. We are very proud to be the first in the world to launch this futuristic dish on the menu. The Heppi Ribs are revolutionary and an example of how we can jointly enjoy environmental and animal-friendly food without compromising on quality, structure and taste,” adds Mireille Sanches, head of marketing at VJFB. 

The Heppi Ribs contain 21 percent protein and are low in carbohydrates (1.2 percent). They come in a boneless rack, which means twice as much plant meat compared to actual pork ribs.

How are the Heppi Ribs produced?
Ojah’s uses high moisture extrusion technology. Under high pressure and temperature, water is mixed with a yellow pea flour. In the extruder, the desired texture is contained by a certain combination of friction and shearing. The process is purely mechanical, to compare to developing gluten in a dough. No (technical) additives are needed which gives Heppi a minimal ingredient declaration.

Edited by Gaynor Selby