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
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
Food and Drinks

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

Topic |   Food and Drinks
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
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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