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Brief Published: 9 Dec 2019

World’s First Plant-Based Vegan Ribs


As plant-based protein substitutes become more sophisticated, diverse and delicious, innovative product developers are finding new ways to mimic the taste, flavour and appearance of traditional proteins. Along these lines, Dutch plant-based ingredient developer Ojah has launched the world’s first vegan ribs at this year’s Food Ingredients Europe tradeshow in Paris (December 3-5).

The ribs are made from a proprietary pea-based protein developed by the brand, which produces a moisture-rich mouthfeel. They will be sold as a boneless ‘rack’ of 10 (initially through Dutch foodservice outlets) making them ideal for a barbecue or for cooking in the oven. As they are boneless, they can be easily served and eaten in a variety of ways. The ribs are also additive- and gluten-free.

Ojah are also behind the chicken alternative Plenti. “We were focused on developing a new texture,” explains Joeri Hollink, head of product development at Ojah, “based on a different protein source than soya, but with the same wow-effect as Plenti.”

Products like these present interesting and varied options for consumers wanting to reduce their meat intake, and will shape the plant-based food landscape for years to come. For a deeper context, read The Post-Vegan Opportunity.

Meanwhile, for these types of edibles to be widely accepted, it is imperative that brands achieve a satisfying mouthfeel and moreish flavour cues. Veganism’s Next Leap Forward explores how these taste sensations can be achieved, as well as addressing the labelling and naming challenges of plant-based product development. For instance, should the word ‘rib’ be legitimately used to describe this product. 

For more on how food retailers are embracing vegan alternatives, see Supermarket of the Future: Lessons in Eco-Excellence. To learn more about consumers’ increasingly adventurous palates, see Gen Z Rewrites Food Culture.