Karana, a Singapore-based food tech startup with an outpost in San Mateo, California, has partnered with three San Francisco restaurants to launch its plant-based meat made from jackfruit. This is the first time the company's products have been available on menus in the U.S.
The company has raised over $3 million to date from Big Idea Ventures, amongst others, and recently launched in San Francisco.
Its line of meat products feature jackfruit that uses a proprietary process to capture the nutrients and natural meat-like qualities of the whole plant. Karana offers ground "meat" as well as a plant-based version of a classic pork gyoza (pot stickers) that will be available in foodservice sizes for chefs and restaurateurs in the Bay Area, followed by the greater Los Angeles area launch.
Co-founder Blair Crichton said in a statement, “The original goal of the company 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 a Karana product an incredible culinary experience."
The company is partnering with the following San Francisco restaurants:
• Empress by Boon: Led by founder and executive chef Ho Chee Boon, Empress will feature Karana in dumplings as part of its dim sum course on the primary menu or available as a small plate at the bar.
• Wildseed: Adriano Paganini’s Back of the House Restaurant Group will present Karana as a topping on its plant-based pizzas from chefs Alejandro Morgan and Michael Whiteman.
• Base Camp: Founded by Suraksha Basnet, who came to the U.S. from Nepal in 2013 and has brought the flavors and dishes from her home country to diners in the Bay Area, the restaurant will feature Karana in two new dishes—a jackfruit-based version of its pork momos, and in a new vegan curry.
The chefs said they like the products’ versatility and ability to “pick up” flavors and sauces like real meat.
Karana's products feature eight simple, clean ingredients and are vegan, soy- and gluten-free, low in cholesterol, high in fiber, and minimally processed, as well as naturally free from artificial colors and flavors while also being GMO-free.
Related: Plant-Based Canned Chik’n Debuts; Hormel Foods to Partner With The Better Meat Co.