Singapore start-up, KARANA, is proud to be launching Asia’s first indulgent whole-plant based meat brand with its first product – ‘pork’ made from young jackfruit. Delicious and sustainable, the whole-plant based ‘pork’ offers a guilt-free meat alternative that can be enjoyed without compromises.

Staking its claim as the new food tech start-up, Singapore-based KARANA’s healthy, sustainable food is made for discerning Asian palates. At a time when food safety, security and supply chain issues are more important than ever, KARANA’s solutions deliver a revolutionary new third generation meat-alternative that is transparent, minimally processed and made from whole-plants with natural meat-like qualities.

KARANA knows everything about their natural, sustainable ingredients – and about the people who grew them. Their first product is made of jackfruit that is sourced responsibly from small holder farms in Sri Lanka and transformed into a pork alternative that comes shredded or minced. No harsh chemicals, no heavy processing, just innovative mechanical techniques that enhance the texture of the naturally meat-like ingredient.

In its first phase, KARANA is proudly launching in Singapore with six leading restaurants including Candlenut, Butcher Boy, Open Farm Community, Morsels, Atout and Grain Traders. Blair Crichton, Co-Founder, says, “we chose to launch in Singapore as it has such a high concentration of talented chefs and it’s a global leader in food tech innovation. We wanted to bring to market a plant-based ingredient that cooked and presented as a meat, taking jackfruit to the next level for restaurants.”

Malcolm Lee, Chef-Owner of Michelin starred Candlenut says “At Candlenut we believe in using the best possible ingredients and keeping things simple, which is why we’re thrilled to be a launch partner for Asia’s first whole-plant meat substitute, KARANA. We’re looking forward to introducing our new KARANA dish to diners, to offer them all the texture and flavour, without any processing.”

Born and raised in Hong Kong, Co-founder Blair is passionate about revolutionising the global food system, particularly in Asia, through this healthy and delicious whole-plant alternative to meat.

Blair Crichton explains: “We saw a gap in the market for minimally processed plant-based alternatives that offer the right texture and are also versatile in the kitchen, so we worked with our team of experts to figure out an entirely new way of processing young jackfruit to make it more meat-like and easier to cook with, while keeping the integrity and benefits of the whole-plant.”

Dan Riegler, KARANA’s co-founder, spent years working in agricultural supply chains in developing markets in South-East Asia, and across a wide range of start-ups in agriculture, food tech, and fintech.

Dan adds: “Sustainability has never been more important, especially when it comes to food, and our first base ingredient was carefully chosen with this in mind. Jackfruit is an extremely efficient crop with high yields and low water usage making it friendly to smallholder farmers. It is typically grown intercropped, promoting biodiversity. 60% of jackfruit is currently being wasted, a contributor to global warming, so with KARANA we’ll be reducing that wastage, while working with farmers to support the local economy.”

Ultimately, KARANA does things very differently, imagining a revolutionary new way by innovating around biodiverse ingredients found in Asia. By enhancing their naturally meat-like textures and blending them with new food technologies, the result is something authentic, original and delicious – an inspiring new way of eating whole-plant ingredients.

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Editor’s notes:
For more information on Karana please visit:
www.eatkarana.com
IG: @eatkarana
High-res images of Karana can be downloaded here.
Founder and key team biographies can be found here.

For further information, including interview requests, please contact:
Sue Hearn
KARANA
[email protected]