Ojah is launching the first plant-based ‘Pork Tenderloin’ in the world
Who doesn’t have memories of this? A golden-brown baked tender tenderloin served on a traditional Old Dutch platter. Richley doused in a creamy mushroom sauce. This iconic meat product has been served for decennia in Dutch families for Sunday dinner. But does this product still fit in these times of climate change and consumption awareness?
In Ochten, a city in The Netherlands nearby the Dutch Food Valley, we have worked hard to develop a plant-based version of the traditional Pork Tenderloin. Developing a plant-based Tenderloin allows us to enjoy the traditions of past dinners, meanwhile making a positive contribution to an environmentally friendly future. With this product our grandchildren can also enjoy a traditional Sunday dinner without feeling guilty.
100% Plant Based ‘Pork Tenderloin’
In the past three years Ojah has been expanding their plant-based ingredients and product assortment, says Sander Meeuws – Product Developer at Ojah. “We have focused on developing new products of the well-known Plenti® soya structure. This has resulted in a series of new products, of which the 100% planted based pork tenderloin has taken an absolute lead! Fine structure, juicy, and balanced taste make for a spectacular launching in the plant-based market. This product feels, smells and bakes comparable to the meat variety.”
Plenti ProFiber – ‘The Plant – Based Connector’
This pork tenderloin has been developed based on Plenti® ProFiber. This soy protein-based fiber has been manufactured using Oja’s unique “High Moisture Extrusion’ (HME) process. In this process the plant-based protein is mixed with water. It is then kneaded and sheared into fibers to achieve the final product. The gluten-free protein fibers are well known for their unique, non-homogenized structure and binding properties of plant based raw materials. It also unites food developers from all food sectors to create high quality fish and meat substitutes.
“Plenti® ProFiber makes for a fine ‘meaty’ fiber and creates depth and character in the finished product” according to Meeuws. “A difference from the dull and spongy character of the regular Textured Vegetable Protein (TVP). With the help of these raw materials, product developers choose quality and a unique innovative signature”. Plenti® ProFiber is the ideal solution when texture, form and exact weight are key to a successful launching.
The launch of this product is the start to a new online campaign for Plenti® ProFiber. Multiple products will be consecutively presented, supported by photo and video material regarding preparation and implementation of the product. Samples of these products are available at request.
Ojah BV has been established as a start-up in 2009. The explosive growing Ojah aspires a plant-based revolution and stimulates the transition with the production of durable plant-based products. It develops and produces plant-based textures for the food industry. Ojah’s original HME-ingredient, Plenti®, was one of the first of such ingredients to arrive on the market and is known as the highest quality ‘chicken pieces’ that are globally available. Products manufactured with Plenti® are being offered via food service channels, and various retail brands to the public. For the Plenti® assortment, Ojah offers solely European and Non-GMO soya products. Production location for Ojah is located in Ochten, The Netherlands.
Ojah is strong growing and has the ambition to be the world leader in Plant based products! To realize this growth, we are looking for new colleagues. People who want to contribute to our ambitions and dear to dream big. With pride, a hundred colleagues are working hard to make sure this dynamic organization is going full speed!