What Is BUMP Beef + Plant Blend?
From the ground up, we created BUMP specifically for flexitarians. We wanted to deliver a product that’s not only better for you and the environment but also tastes great. With most plant-based or blended products, you can taste the compromise. Not with BUMP.
By using pure Canadian beef blended with plant-based protein, we’ve created something special. We’ve reduced the fat and the environmental impact - but it’s so delicious and retains its moisture so well, BUMP can substitute 1:1 for ordinary ground beef without any sacrifice.
Q - Where is BUMP produced?
A - We blend and package Canadian beef with prairie-grown pea protein in a federally inspected, BRC-certified meat processing facility in Calgary, Alberta.
Q - Why do you use vacuum packaging?
A - Vacuum packaging uses much less plastic than traditional tray overwraps and modified atmosphere packaging. It also extends the shelf life of our product, thereby reducing food waste.
Q - What portion sizes does BUMP come in?
A - Currently, we offer BUMP in a convenient 454 g (1 pound) package. Family-size packaging is coming soon.
Q - Are other BUMP blends available?
A - BUMP Beef + Plant Blend is only the beginning. New products are already in development to provide you with even more meat options.
Q - What is in BUMP? Are there any allergen alerts?
A - BUMP contains just three ingredients: beef, water, and textured pea protein. None of the major allergen categories are present in BUMP, however, people who have serious allergies to legumes like peanuts should be careful when they introduce pea protein into their diet.
Q - Where does the name BUMP come from?
A - Think of it like showing up to your gate at the airport and being told that you've been "bumped up" to first class. Your destination stays the same, but the experience getting there is a lot better.
Meet BUMP's creator, James Battershill, his amazing partner Catherine and their adorable son George.
In 2019 James took the leap into entrepreneurship and left his job working as executive director of a farm advocacy organization and founded Juno Food Labs.
James had a great job, but wanted to do something big to try and make the world a better place for his (yet to be born) son. He knew that as more people around the world started eating a diet higher in meat that it would be a challenge to produce it sustainably.
So, after some kitchen trial and using friends and family as guinea pigs, he discovered that by blending ordinary beef with plant protein you could produce a ground meat that had a great nutritional profile, needed fewer resources to produce, and tasted amazing.