How Wall’s worked with Hooba to create vegan roll

Wall’s has revealed it is the first brand to have worked with meat replacer Hooba to produce a range of vegan snacking products.

Unveiled last month, the vegan snacking range includes a Jumbo Roll made with Hooba, oats and Wall’s seasoning mix to give it the taste of the brand’s regular sausage roll recipes.

Hooba is produced using the root ball of oyster mushrooms, which is a by-product of the growing process. It was developed by entrepreneurs Jay Croslegh and John Shepherd, who set up Myco Foods in 2016 to make a vegan replacement for pork.

“The oyster mushroom stalks are naturally quite bitter, with a tough texture, but after a carefully timed process, using controlled temperatures, the flavour is neutralised and the texture changes to a meat-like consistency,” explained Croslegh

He claimed Hooba had a meatier texture than pea protein and didn’t use soy, which reduced the allergen risks for manufacturers.

Wall’s said its chefs spent several years developing the vegan recipes.

"Biting into crisp, flaky pastry and hot, peppery sausage meat is a treat that is no longer exclusive to meat eaters,” said Rebecca Bolt, head of innovation at Wall’s owner Addo Food Group. “Our vegan and flexitarian customers can also now enjoy a product that has the same textures and flavour profiles.”

The vegan range includes a sausage roll made with jackfruit – a potassium-rich, fibrous fruit known for its pulled pork-like texture.

The products are available in selected Asda and convenience stores across the UK and will be launching at selected Tesco stores from 10 November 2019.

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