Oumph! Launched in 400 Tesco Stores

Award winning brand Oumph! have launched their products into Tesco with three of their products available. Items now available in the supermarket are Pulled Oumph!, Kebab Spiced and The Chunk, which is unseasoned.

Oumph! is owned by Swedish company Food for Progress, and CEO Anders Wallerman said: “We are looking forward to launching in Tesco. Tesco is the perfect partner for us in this, not only because of their size, but also because they already have put themselves in the forefront of the category amongst the UK retailers – by for example hiring a Director of plant based innovation and a general focus on both sustainable and tasty products.

“In Scandinavia Oumph! has helped increase a flow of new consumers to try plant based food, and we’d like for Oumph! to create the same impact in the UK.”

Tesco are keeping up with the demand for plant based foods, and in January they took one step further to providing consumers with the products they wanted with the Wicked Kitchen range being added to their product line. Wicked Kitchen was made in collaboration with Derek Sarno, who’s aim is to ensure that shoppers across the UK have access to more plant based food choices.

Sarno said: “We’re seeing massive demand for plant based food and are thrilled to be unleashing the mighty flavour of plants, making eating meat-free easy and accessible like never before.

When I first tried Oumph! I immediately knew it would complement our range and offer those wanting to eat more veg an epic tasting experience. Oumph! is a great addition to our already stellar line up and the start of many more things to come.”

Oumph! is made from soya beans and a mix of organic herbs and spices, and is free from gluten, nuts and dairy. It’s a versatile product that can be grilled, sautéed, deep-fried or can be heated over an open fire.

1 Comment

  1. Carole Harris on April 16, 2018 at 12:36 pm

    Have tried in vain to find which store in my area stocks Oumph vegan food could you please let me know please thanks Carole Harris

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