Jimmy Joy’s ingredients explained: what goes into your Plenny meals?

Updated on 14/10/2026

At Jimmy Joy every ingredient has to earn its place. We choose each one for a reason – nutrition, taste, texture or shelf life – and we base those choices on science, with sustainability in mind too.

In this article we walk you through the ingredients in our Plenny products: what they are, why we use them and where you’ll find them.

Let’s take a look at:

Grains and carbohydrates

buckwheat

 

Buckwheat 

This pseudocereal is a great source of complex carbohydrates, fibre and protein. Despite its name, it isn’t related to wheat at all. It’s also a natural source of rutin, a plant compound that’s being studied for its antioxidant properties [60].

Occurs in: Plenny Pot (Mushroom Buckwheat Risotto)

Glucose syrup

Glucose syrup is used in small amounts as a carrier in the sunflower oil powder of some of our Plenny Pots: it helps turn the oil into a free-flowing powder. [24]

Occurs in: Plenny Pot (Creamy Cajun Pasta, Satay Noodles, Yellow Curry Noodles)

Maltodextrin

Maltodextrin is a carbohydrate made from starch. In Plenny Drink, it’s one of the carbohydrate sources. In our Plenny Pots, we use it in small amounts as a carrier: it helps turn ingredients like coconut milk and soy sauce into free-flowing powders [37].

Occurs in: Plenny Drink, Plenny Pot (as a carrier in the coconut milk powder, coconut oil powder and soy sauce powder), Plenny Crisps (in the Sour Cream & Onion seasoning), and in small amounts as a carrier in the vitamin and mineral mix of Plenny Shake, Plenny Bar and Plenny Pot.


Oats

Oats are a key ingredient in Plenny Shake, Plenny Bar and Plenny Oats. They’re a natural source of beta-glucans: soluble fibres that form a gel in your gut and slow down digestion, so your blood sugar rises more gradually after a meal [1,2]. Beta-glucans are also one of the few fibres with an approved EU health claim: oat beta-glucan has been shown to lower blood cholesterol, with the beneficial effect obtained at an intake of 3 g per day [1,3].

Occurs in: Plenny Shake (oat flour), Plenny Shake Pro (oat flour), Plenny Drink (oat extract, oat fibre), Plenny Bar (oats), Plenny Oats (instant oat flakes, oat flour; puffed oats in Pumpkin Cake)

Pasta and noodles

The wholemeal pasta in our Plenny Pot Creamy Cajun Pasta is made from durum wheat semolina and durum wheat bran: the fibre-rich outer layer of the grain. That means it contains more fibre than regular pasta [34]. Our Plenny Pot Mac n Cheeze uses instant macaroni made from durum wheat semolina, and our Satay Noodles use wheat noodles.

Occurs in: Plenny Pot (Creamy Cajun Pasta, Mac n Cheeze, Satay Noodles)  

Rice flour

Rice flour and rice extract provide complex carbohydrates: a steady source of energy without added sugars. Because they’re combined with protein, fat and fibre in our meals, they’re digested more gradually [7,8]. The result: more stable blood sugar levels after consumption.

Occurs in: Plenny Shake (rice flour), Plenny Bar (dehydrated rice extract), Plenny Crisps (rice flour, in the Sour Cream & Onion seasoning).

Rice syrup

We use rice syrup (between 1.5 g - 9.5 g per bar) to bind the ingredients together. The exact amounts depend on the flavour.

Occurs in: Plenny Bar

White rice

White rice is a great source of energy. And the cooking properties of white rice make it ideal for an instant meal like the Plenny Pot. [58,59]

Occurs in: Plenny Pot (Tikka Masala Lentils, Mushroom Buckwheat Risotto)

Protein sources

Amino acids: Leucine and Lysine

Leucine and lysine are two of the nine essential amino acids: your body can’t make them, so they have to come from your diet. Plant proteins often contain a little less of them than animal proteins, so we add extra leucine and lysine to our Plenny Protein Shake to round out its amino acid profile [22].

Occurs in: Plenny Protein Shake

Black beans

Black beans give the Plenny Pot Creamy Cajun Pasta a hearty bite, while adding to the protein and fibre content. Like other pulses, they’re also a source of minerals such as iron and potassium [11].

Occurs in: Plenny Pot

Fava bean protein isolate

Fava beans (also called faba beans or broad beans) are pulses that are naturally rich in protein. We use fava bean protein isolate, together with soy protein isolate, as the protein base of our Plenny Protein Shake [21].

Occurs in: Plenny Protein Shake

microalgae

Freeze-dried microalgae: Tetraselmis chuii 

Tetraselmis chuii is a green microalga that’s naturally rich in superoxide dismutase (SOD), an antioxidant enzyme that your body also makes itself. We add a small amount of freeze-dried T. chuii to our Plenny Protein Shake [61].


Occurs in: Plenny Protein Shake

Lentils

Green lentils are in the Plenny Pot Tikka Masala, where they contribute to the protein and fibre content. They also give the meal a nice bite! [11] In our Plenny Crisps, lentil flour is the base: it’s what makes them high in protein and fibre [11].

Occurs in: Plenny Pot, Plenny Crisps (lentil flour)

Pea protein isolate

Pea protein isolate is made by - you guessed it - isolating protein from peas. It contains all nine essential amino acids, but, like other pulse proteins, it’s relatively low in methionine. That’s why we combine pea protein with other plant-based protein sources, such as soy. You’ll find pea protein in the Plenny Pot, Plenny Oats and, in hydrolysed form, the Plenny Bar. [40]

Occurs in: Plenny Pot, Plenny Bar (hydrolysed pea protein), Plenny Oats

Soy 

We use soy flour and soy protein isolate to add high-quality protein and healthy fats to our Plenny meals. Soy flour is naturally rich in polyunsaturated fats, including omega-6 fatty acids. Soy protein isolate is easy to digest, and its smooth texture and neutral taste make it a great base for all our flavours.

Did you know that soy has a PDCAAS (protein digestibility-corrected amino acid score) of 1, the highest possible score? This means soy protein provides all the essential amino acids your body needs, in the right proportions. Very few plant proteins score this well [4,5].

 

On top of that, soy protein isolate has a smooth texture and taste, and contributes to a great flavour profile.

In Plenny Drink, we add soy lecithin as a natural emulsifier: it keeps all the ingredients nicely mixed, so every sip tastes the same [6].

You can read more about soy in this article.

Occurs in: Plenny Shake (soy flour, soy protein isolate), Plenny Shake Pro (soy flour, soy protein isolate), Plenny Drink (soy protein isolate, soy lecithin), Plenny Pot (soy protein, in the plant protein mix), Plenny Bar (soy protein isolate, soy protein crisps), Plenny Oats (soy protein isolate), Plenny Protein Shake (soy protein isolate)

Fats, oils and seeds

Chia seeds

Chia seeds are the tiny seeds of the Salvia hispanica plant, originally from Central America. They’re a source of fibre and protein, and they contain the plant-based omega-3 fatty acid ALA. When chia seeds come into contact with liquid, they absorb water and form a gel: that’s what helps give Plenny Oats its thick, creamy porridge texture [17].

Occurs in: Plenny Oats

Coconut

Coconut milk powder and coconut oil powder add to the fat content of our Plenny Pots and give the sauces a creamy texture. In Plenny Bar Choco & Coco, coconut cream powder brings the coconut flavour, and in Plenny Oats we use a little coconut oil. Coconut fat is high in saturated fat, so we only use small amounts: the saturated fat content of our Plenny Pots stays well below the recommended upper limit of 10% of energy [19].

Occurs in: Plenny Pot (coconut milk powder; coconut oil powder in Creamy Cajun Pasta, Mac n Cheeze and Mushroom Buckwheat Risotto), Plenny Bar Choco & Coco (coconut cream powder), Plenny Oats (coconut oil)

Flaxseed

Did you know that flaxseed is one of the richest natural sources of alpha-linolenic acid (ALA)? Its high content of α-Linolenic acid (omega-3) and linoleic acid (omega-6) is especially important for the fatty acid profile of our meals. Your body can absorb more ALA from ground or milled flaxseed than from whole seeds, which is why most of our meals use it in ground or milled form.

The milled flaxseed also contributes to the protein and fibre content in our meals.

Flaxseed naturally contains small amounts of cyanogenic glycosides: compounds that can release hydrogen cyanide. That’s why the EU sets maximum levels for hydrogen cyanide in flaxseed, based on EFSA’s safety assessment. The flaxseed we use is heat-treated, and the amounts in our meals stay well below these limits. [26-31]


Occurs in: Plenny Shake, Plenny Shake Pro and Plenny Protein Shake (ground golden flaxseed), Plenny Bar (milled brown flaxseed), Plenny Pot (whole flaxseed, flaxseed oil powder), Plenny Oats (flaxseed oil powder)

Rapeseed oil

Rapeseed oil is low in saturated fatty acids. On top of that, it has an excellent ratio of α-linolenic acid (ALA) to linoleic acid (LA), better known as omega-3 and -6 fatty acids. Your body can’t make these essential fatty acids itself, so they have to come from your diet. That’s why we add rapeseed oil to some of our meals! [19,47,48]


Occurs in: Plenny Drink, Plenny Bar.

Sunflower oil and sunflower lecithin

Sunflower oil, pressed from sunflower seeds, provides a large part of the fat in many of our meals. It’s low in saturated fat and has a neutral taste, so it doesn’t get in the way of our flavours. We use it as a powder, which makes it easy to mix into our shakes and meals.

In some of our Plenny Pots (Creamy Cajun Pasta, Satay Noodles and Yellow Curry Noodles), we use high-oleic sunflower oil. This type is rich in monounsaturated fat, which makes it more stable against oxidation [47,52].

In Plenny Oats, we use sunflower lecithin as an emulsifier. Lecithin is found naturally in sunflower seeds and helps fat and water mix, so your porridge stays smooth and creamy [6].

Occurs in: Plenny Shake, Plenny Shake Pro, Plenny Pot (sunflower oil powder), Plenny Crisps, Plenny Protein Shake, Plenny Oats (sunflower lecithin).

Fibres

 

Cellulose gum

This fibre is made from cellulose, the material that gives plants their structure. In Plenny Drink, together with the microcrystalline cellulose and guar gum, it gives the drink its smooth, creamy texture without adding extra fat. The fact that it makes the consistency thicker has some interesting health benefits: it slows down the eating rate and gastric emptying, which allows for all nutrients to be absorbed, ánd it makes you feel more fulfilled throughout the day. It’s also one of the most studied food thickeners. [15,16]

Occurs in: Plenny Drink

Guar gum

Guar gum is a fibre that comes from the seeds of the guar bean. Like cellulose gum, it thickens Plenny Drink and gives it a creamy texture. We also use it in our Plenny Protein Shake, where it gives the shake a smooth, thicker consistency [32].

Occurs in: Plenny Drink, Plenny Protein Shake


Inulin/chicory root fibre

Inulin is a fibre that we get from chicory roots, which is why it’s also called chicory root fibre. Your body can’t digest it, so it adds very few calories. Instead, it travels to your large intestine, where it’s fermented by the bacteria that live there [33-35].

Occurs in: Plenny Shake and Plenny Shake Pro (inulin), Plenny Bar (chicory root fibre), Plenny Pot (chicory root fibre; all except Tikka Masala)

Microcrystalline cellulose

Plenny Drink is thickened with a fibre called microcrystalline cellulose (MCC). MCC has fat-mimicking effects, making the Plenny Drink creamier and a little thicker. It also keeps the drink stable, so the ingredients don’t separate during storage. [38]

Occurs in: Plenny Drink

Vitamins, minerals and other functional ingredients

Caffeine

Our Plenny Shake Coffee contains added caffeine: 25 mg per 100 ml of prepared shake. According to EFSA, single doses of up to 200 mg of caffeine, and up to 400 mg spread over the day, don’t raise safety concerns for healthy adults. Because of its high caffeine content, Plenny Shake Coffee isn’t recommended for children or for pregnant or breastfeeding women [12].

Occurs in: Plenny Shake (Coffee)

Probiotic: Heyndrickxia Coagulans

Heyndrickxia coagulans is a bacterium that forms spores: a protective coat that helps it survive conditions that would kill most other bacteria. Adding live bacteria to a meal might sound a little strange, but bacteria are nothing new to your body: your gut is already home to trillions of them.

LACTOSPORE® is one of the brands producing Heyndrickxia coagulans MTCC 5856 (previously known as Bacillus coagulans, the species was recently reclassified). Based on the composition, this strain can survive extreme processing, shipping, storage, and heat - in addition to the natural challenges of the digestive tract. [44-46]

Occurs in: Plenny Shake, Plenny Shake Pro, Plenny Bar, Plenny Pot, Plenny Oats, Plenny Protein Shake.

Vitamin and mineral mix 

A nutritionally complete meal needs more than protein, carbs and fats: it also needs the right amounts of vitamins and minerals. That’s why we add all 26 essential vitamins and minerals through a custom-made mix, giving you at least 20% of the reference intake per meal portion and at least 10% per snack portion. You can read more about the micronutrients and the specific forms we add.

Occurs in: all meals and snacks.

Flavour, colour and sweetness

Aromas

Aromas, also called flavourings, give our meals their delicious taste and smell. In the EU, flavourings are strictly regulated: flavouring substances may only be used if they’re on the EU’s approved list, after a safety evaluation by EFSA, the European Food Safety Authority [9,10]. We only need tiny amounts to make a big difference. Most of our flavourings are natural; the exception is the vanilla flavouring in Plenny Shake and Plenny Shake Pro, and the flavourings in our Plenny Oats. Plenny Drink Vanilla also contains real vanilla beans.

Occurs in: Plenny Shake, Plenny Shake Pro, Plenny Bar, Plenny Drink (Vanilla), Plenny Pot (all except Tikka Masala), Plenny Oats, Plenny Protein Shake (Chocolate, Banana), Plenny Crisps (Sour Cream & Onion)

Cinnamon bark extract

Cinnamon comes from the inner bark of the cinnamon tree. We use an extract of Indonesian cinnamon (Cinnamomum burmannii) to give Plenny Oats Apple Cinnamon its warm, sweet and spicy flavour – a classic match with apple! Cinnamon is also one of the spices in the curry seasoning of our Plenny Pot Tikka Masala [18].

Occurs in: Plenny Oats (Apple Cinnamon), Plenny Pot (Tikka Masala, as a spice in the curry seasoning)

Cocoa powder

Cocoa powder gives our chocolate flavours their rich, natural taste. It’s also a natural source of flavanols: plant compounds that have been studied for their role in keeping blood vessels healthy [13,14]. Cocoa adds a little saturated fat, but our meals stay well within healthy limits.

Occurs in: Plenny Shake, Plenny Shake Pro, Plenny Drink (fat-reduced cocoa), Plenny Bar, Plenny Protein Shake (Chocolate)

Colourings

Some of our flavours get their colour from natural sources: beetroot red, beta-carotene (the orange pigment found in carrots), anthocyanins (the red-purple pigments found in berries) and spirulina, a blue-green microalga that gives Plenny Shake Pistachio its green colour. Beetroot red, beta-carotene and anthocyanins are approved food colours in the EU, and spirulina is used as a colouring food [20].

Occurs in: Plenny Shake (Wild Berries, Tropical, Pistachio), Plenny Shake Pro (Strawberry, Wild Berries), Plenny Pot (Tikka Masala, Mac n Cheeze), Plenny Oats, Plenny Protein Shake (Banana)

Dried Vegetables

Our savoury meals are partly flavoured with real vegetables! We use dried vegetables, so no water has to be transported, and the shelf-life is extended. We add red peppers, mushrooms, carrot, onion, green peas, broccoli, spinach and sweet potato, to give the meals a nice bite. [57]

Occurs in: Plenny Pot

Fruit 

Our fruity flavours contain real fruit! For most of them, we use freeze-dried fruit powder. Freeze-drying removes the water at a low temperature, so most of the fruit’s flavour, aroma and vitamins are kept. [23]

Occurs in: fruity flavour of Plenny Shake, Plenny Shake Pro , Plenny Bar, Plenny Oats (Apple Cinnamon), Plenny Protein Shake

Malic acid

Malic acid is the acid that gives apples their fresh, tart taste: its name even comes from malum, the Latin word for apple. We use it as an acidity regulator to add a fruity tang to Plenny Bar Cherry and Plenny Oats Apple Cinnamon [36].

Occurs in: Plenny Bar (Cherry), Plenny Oats (Apple Cinnamon)

Seasoning

We use spices and herbs to enhance the taste of our savoury meals. This enables us not only to give you the best possible taste but also to keep the salt content to a minimum. Seasoning ingredients include cumin, ground ginger, coriander, turmeric, paprika, nutmeg, thyme, cracked black pepper, garlic powder, onion powder, tomato powder, lime juice powder, mushroom extract powder, soy sauce powder, malt extract, brown sugar and salt, plus our Cajun and curry seasoning blends. Our Plenny Crisps get their flavour from a Thai sweet chilli or a vegan sour cream and onion seasoning. Yum! [50]

Occurs in: Plenny Pot, Plenny Crisps, Plenny Oats (salt), Plenny Bar (sea salt in Caramel Sea Salt)

Sweetener: sucralose

Sucralose is a synthetically produced sweetener made by processing conventional sugar (sucrose), and was given the JECFA (The Joint FAO/WHO Expert Committee on Food Additives) designation of 'safe' in 1990. In the European Union, sucralose has been authorised as a substance in a wide range of foodstuffs since 2004. Sucralose has a sweetening power of about 600x the sweetness of sucrose. The use of sucralose allows us to bring a nice sweetness to the meals and keep the amount of sugar to a minimum! [53-55]

Occurs in: Plenny Shake, Plenny Shake Pro, Plenny Drink, Plenny Bar, Plenny Oats, Plenny Protein Shake (Chocolate, Banana).

Texture and freshness

Glycerine

Glycerine is used as a humectant in the Plenny Bars: it extends the shelf life by reducing water activity. It also retains moisture, adds volume, and improves the softness of the bar. [25]

Occurs in: Plenny Bar

Modified starch

Modified starch is starch that has been treated to change how it behaves in food, for example so it thickens better or stays stable during storage. In Plenny Drink, it helps keep the drink smooth and stable. In some of our Plenny Pots, it’s part of the sunflower oil powder, where it helps turn the oil into a free-flowing powder [39].

Occurs in: Plenny Drink, Plenny Pot (in the sunflower oil powder)

Potato starch

Potato starch thickens the sauce of our Plenny Pots when you add hot water. In its raw form, potato starch is a source of resistant starch: starch that isn’t digested and instead feeds the bacteria in your large intestine. Once it’s heated, most of it becomes digestible [41-43].

Occurs in: Plenny Pot

Rosemary extract

Rosemary extract is a natural antioxidant made from rosemary leaves. In our Plenny Crisps, it protects the oils from oxidation, so the crisps stay fresh and tasty for longer [49].

Occurs in: Plenny Crisps

Silicon dioxide

Silicon dioxide is an anti-caking agent: it stops powders from clumping together. We use it in tiny amounts in some of the powdered ingredients of our Plenny Pots, such as the coconut oil powder and sunflower oil powder, so they stay free-flowing [51].

Occurs in: Plenny Pot

Tapioca starch 

Tapioca starch is extracted from the root of the cassava plant. In our Plenny Bars, it’s part of the soy protein crisps (together with soy protein isolate and a pinch of salt), where it helps create their light, crunchy texture [56].

Occurs in: Plenny Bar

Wrapping it up

Every ingredient in your Plenny meal is there for a reason: nutrition, taste, texture or shelf life. Curious about an ingredient we didn’t cover, or have a question about one that we did? Get in touch with our Customer Care team – we’re happy to help!


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