Singapore-based food tech start-up Karana has launched a meat alternative based on

jackfruit. It will feature on menus in San Francisco restaurants.

The company has developed a suite of meat products made from whole plants that 

feature jackfruit, a fruit from the fig, mulberry and breadfruit family indigenous to 

Southeast Asia. The assortment includes plant-based ground meat and a meatless 

version of classic pork gyoza (potsticker).

Karana uses a proprietary process to capture the whole plant’s nutrients and natural 

meat-like qualities.  

“Our mission is to take ingredients (like jackfruit) that support farmers’ soil health and 

make them an incredible, diverse textural and flavor experience for use in the kitchen,” 

says Dan Riegler, co-founder, Karana.

Serving up plant-based on the menu

Karana’s launch follows the company’s additional injection of capital via a seed 

extension round, which has supported its expansion into the restaurant market and 

continued R&D efforts.

In 2021, the company expanded into Hong Kong. This is the first time the company’s 

offerings have been available on menus. Besides being vegan and soy- and gluten-free, 

Karana jackfruit meat products are low in cholesterol, high in fiber and minimally 

processed. It contains no artificial colors or flavors. 

“The company's original goal was always to have people taste Karana through chefs first. 

It’s the ultimate way to experience a new ingredient and in line with our goal of making 

every customer interaction with our product a culinary experience,” says Blair Crichton, 

co-founder, Karana.

Karana’s meat alternatives will feature in Cantonese cuisine, Michelin-starred dishes, and 

Nepalese tapas. It is popular with chefs due to its ability to “pick up” flavors and sauces 

like conventional meat. Karana will launch gyoza in the APAC region later this spring. 

During the influx of investment in alternative proteins in Asia in 2020, Karana Foods 

launched a whole plant char siew bao and a traditional barbecue pork bun in Chinese 

cuisine.

By Inga de Jong

(origin)  Food Ingredients First