Oumph: The plant-based protein with a name you can’t forget

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Oumph offers consumers a groundbreaking compromise-free choice on a mission to prove that mouthwatering food can come exclusively from the plant kingdom.

Making ethical food choices doesn’t have to come at the behest of amazing taste and balanced nutrition, as Oumph is determined to prove. Designed to be a tantalising alternative to animal-based meat, the richly flavoured and refreshingly textural protein — made from soya beans — is food from the plant that is also good for the environment. It happens to be terrifically easy to cook as well, making it a viable meat replacement for omnivores and flexitarians, as well as vegans who enjoy culinary experimentation.

Having developed a number of flavour profiles including plain, kebab spiced, ‘smoky’ and more, there is an Oumph for everybody and any recipe. Even pulled pork fanatics will be taken aback by the authenticity of the ‘pulled Oumph’ that, when marinated in barbecue sauce, is all but indistinguishable from the ‘real thing’. Such accolades must be why the range won product of the year previously, while also becoming a freezer drawer staple throughout Sweden and the Nordic countries, where quality vegan-friendly food products are highly sought after. In fact, it is so popular in Nordic countries that sales figures have allowed for global expansion to roll out quicker than expected.

Designed to perfectly mimic the taste and flavour of animal-based meat, Oumph is a good food for anybody thinking of transitioning to a vegan diet and in addition, it packs a big nutritional punch. An excellent source of iron and folic acid, it manages to reach impressive protein levels too, without compromising the environmentally ethical objectives of the company.

Oumph, as a protein, is resource-efficient simply because all plant protein is resource-efficient and designed to have a far lower climate impact than rearing animals for the same purpose. Growing and harvesting soya beans before transforming them into a magical textured product that adds density and chew to lacking meals, takes less energy, water and a smaller carbon footprint than the mainstream alternative, but Oumph doesn’t stop its eco initiatives there.

There is a far bigger picture in play right now and the team at Oumph decided to take active steps to drive the issue of food sustainability to the forefront of consumer minds and conversations. That’s why it is a proud member of Food for Progress (it’s now owned by The LIVEKINDLY Collective). Joining a collective of like-minded people and companies that are keen to create environmentally conscious, climate-protecting foods with nutrition and taste at their cores is considered a significant and positive move towards re-educating consumers for a brighter future.

The company acknowledges that more people will be able to see the value in eating animal-free alternatives if they understand the change they are contributing to, as well as enjoying the food. In short; change won’t come from bland food, which is why Oumph now boasts a large range of products and flavours.

It should be noted that Oumph feels that comparing itself to meat is a moot point, because the world has moved on and people aren’t too fragile to enjoy an alternative food source. That being said, it doesn’t mind that it is like meat, in the sense that it can be the centre of a tasty dish that needs a little ‘bite’.

Supporting the vegan community even further, Oumph has been announced as a major sponsor of Veganuary 2021.

Amy Buxton
Amy Buxton
Amy is a committed ethical vegan, raising a next generation compassionate human with her husband and their beloved dog, Boo. A freelance writer with a background in PR, she decided to use the COVID lockdown period to refocus her client base and has come to The Vegan Review as a senior writer and editor, before moving into her external content director role. "What we should be doing is working at the job of life itself" is Amy's mantra, courtesy of Tom from The Good Life.