Karana uses every part of the jackfruit to make its meat substitutes – whole plant meat shreds and mince. They can be used as filling in baos (steamed buns), in stir-fries or in dumplings. Photo: K.Y. Cheng
Karana uses every part of the jackfruit to make its meat substitutes – whole plant meat shreds and mince. They can be used as filling in baos (steamed buns), in stir-fries or in dumplings. Photo: K.Y. Cheng

Jackfruit is the plant-based protein of choice for Singaporean start-up as global demand for meat alternatives continues to rise

  • Karana has partnered with two of Hong Kong’s best known chefs, Shane Osborn of Arcane and Manav Tuli of Chaat, to introduce its brand to local diners
  • Its whole plant meat shreds and mince are easy for professional chefs and home cooks to use, and Karana expects to launch retail sales later this year

Karana uses every part of the jackfruit to make its meat substitutes – whole plant meat shreds and mince. They can be used as filling in baos (steamed buns), in stir-fries or in dumplings. Photo: K.Y. Cheng
Karana uses every part of the jackfruit to make its meat substitutes – whole plant meat shreds and mince. They can be used as filling in baos (steamed buns), in stir-fries or in dumplings. Photo: K.Y. Cheng
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