The Bump story starts in Winnipeg, Manitoba. A father-to-be with a deep understanding of our food system decided, as the saying goes, to be the change he wanted to see in the world and leave the planet a better place for future generations. That led to the founding of Juno Food Labs and the creation of Bump in 2018.
Our Story
From the beginning, the objective has been to provide sustainable solutions to the existing meat industry that are easy to make part of your lifestyle.Â
To us, the clear solution is to combine the best of what we already have, blending science and nature to create something new yet entirely familiar — meat, but with a reduced environmental impact that also tastes amazing. So we became experts at making meat and meat products that are more sustainable, fit your budget and your meal plans, and will please even the pickiest eaters.Â
We’ve made it our goal to keep developing products that address the undeniable truths and deliver unbeatable results in your kitchen. After all, what good would all our efforts be if, at the end of the day, no one wanted to eat it?Â
The Bump story is still being written, and we invite you to join us on the journey.
Meet James
James Battershill is the founder of Juno Food Labs and creator of Bump. James left a long and rewarding career in farming advocacy to focus on his new passion — making the world a better place for his family.Â
From his unique vantage point in the agricultural sector, and understanding that we can’t feed the world’s growing appetite for meat without rethinking how it’s made, James saw an opportunity to apply a “think global; act local” approach to an escalating problem in an industry hesitant to make bold changes.Â
Working out of his home kitchen, James experimented with blending beef and plant protein to make a product that didn’t compromise on environmental impact or flavour. After much trial and error, and with the help of friends and family who happily dedicated their taste buds to the cause, James created the first Bump blend, which debuted on grocery store shelves in early 2020.
And we all know what else happened in early 2020.
A global pandemic tried to put a pin in our plans. But, instead of letting the air out of us, we chose to pivot and explore other avenues. The degree to which food supply vulnerability gripped our nation and the world made it clear that we need alternatives to the current state of the meat industry more than ever.
While continuing our brand development, we introduced the world (well, mostly Manitoba) to The Bump Burger. We created a pop-up restaurant to showcase how delicious plant-enhanced meat can be while satisfying consumer cravings long after their grills were stored away for the winter.
