Day in and day out, we work to develop the food for tomorrow, and at the heart of our efforts now shines mycoprotein. This intriguing protein derived from fermentation of fungi has excellent nutritional properties: naturally high in protein providing all nine essential amino acids, high in fibre, low in saturated fat and good source of micronutrients. This all comes with unparalleled flexibility in taste, texture and binding. Our revolutionary plant-based ham is proof of its unprecedented qualities.

• The texture? Mind-blowing and meaty enough to rival traditional ham. Faithfully captured by our expert food engineers.
• The taste? Familiar, traditional and ready to transport you back to memories of indulging in the juicy slices of your grandmother’s ham at Christmas dinner. A journey filled with nostalgia.
• The possibilities? Endless. Vaess’ plant-based ham’s large calibre allows for slices as thin as 1 mm – perfect portion cuts or the most tasteful plant-based sandwich filler.
• The experience? Wholesome. No methyl cellulose in the composition ensures a clean eating experience. The best plant-based ham you’ve ever eaten.

Mycoproteins are derived from fungi (such as Fusarium venenatum if you really want to know). If you ask many, they represent just the beginning of an exciting journey towards innovative and delicious food alternatives. If you ask us, they might just be the next step toward reducing the environmental impact of food production. Taste, texture and binding are cornerstones of food innovation at Vaess. Food shouldn’t just taste good, it should bring back memories, make your mouth water and give that authentic mouthfeel you’d expect from your favourite dish.