SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

News > Market Trends

Read more breaking news

 

 

Introducing jackfruit: The next big thing in plant-based meat alternatives?

2 comments
Niamh Michail

By Niamh Michail+

30-Jun-2017
Last updated on 30-Jun-2017 at 16:36 GMT2017-06-30T16:36:27Z

© iStock/JPLDesigns

© iStock/JPLDesigns

High in fibre and sugar-free, the jackfruit is the largest tree-borne fruit in the world with a fibrous texture that can be shredded, minced or pulled - and it's even cheaper than soy, says The Jackfruit Company.

“It’s a great meat alternate because it mimics the texture and appearance of meat without any of the negative nutritional effects," said Eric Evans, vice president of food service and industrial ingredients at The Jackfruit Company.

It was exhibiting at IFT for the first time this year, serving up jackfruit in Mexican tacos, tuna-style salad and Vietnamese nem. 

"It has a fibrous, stringy texture and the core is solid but as you heat it up and cook it, that breaks up and shreds. It can be shredded, pulled, crumbled and minced, taking on various forms depending on the application.”

With 7 g of fibre and 2 g of protein per serving, a neutral taste and no sugar – the fruit is harvested before it ripens – it works well in savoury applications.

The Jackfruit Company works with over 350 contracted farmers in rural Southern India and processes the fruit in India as well.

“We have an excess supply," Evans said. "Quite frankly, it’s the largest tree-borne fruit in the world in terms of tonnage and the majority of the jackfruit that grows in Southern India goes to waste, it’s not consumed. So we are creating a sustainable supply chain and an excellent source of jackfruit for the US and eventually the world.”

Thanks to the minimal processing required to transform jackfruit into a useable ingredient, it is at parity with, or even cheaper than, other plant-based meats such as soy, Evans said.

The Jackfruit Company already sells its shelf-stable, certified organic product in retail outlets throughout the US and is in discussions with processors and manufacturers to continue its product development and create "new ingredient innovations".

2 comments (Comments are now closed)

weight loss Diet Plan - islimsolutions

Thank you for sharing such useful and informative post. how to use it as a meat?

Report abuse

Posted by islimsolutions
07 July 2017 | 13h372017-07-07T13:37:09Z

Meat of Jackfruit

The Flesh of Jackfruit has always been called Meat. The flesh of all fruit and nuts have always been called Meat.

Sadly the English language altered the meaning of Meat to Flesh & Blood.

Report abuse

Posted by Stella H Howell
30 June 2017 | 18h212017-06-30T18:21:36Z

Glanbia ProTherma for protein in hot drinks

Glanbia adds protein punch to hot drinks with heat stable & soluble hydrolyzed whey protein

With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a...

Ancient grain genome breakthrough advances struggle for food security

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer,...

What's the future of farming? It can only be agroecology, says Farms of the Future

What's the future of farming? It can only be agroecology, says Farms of the Future

Think of agriculture of the future and you may conjure up images of hydroponic...

Desert King banks on plantations for sustainable supply of quillaja and yucca

Desert King banks on plantations for sustainable supply of quillaja and yucca

Investing in quillaja and yucca plantations, rather than relying on wild harvests, will guarantee...

Does the future of sustainable eating lie in plant-meat blends?

Does the future of sustainable eating lie in plant-meat blends?

Could be the future of sustainable eating be plant and meat protein blends? We...

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

DSM is seeking approval to sell fermented stevia in Europe. We caught up with the...

Kerry innovation chief talks investment, R&D and working with start-ups

Kerry innovation chief talks investment, R&D and working with start-ups

Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next...

‘Consumers will not compromise on taste,’ says FlavorHealth VP at IFT

‘Consumers will not compromise on taste,’ says FlavorHealth

FlavorHealth has found that most consumers will pick an indulgent beverage over a better-for-you...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes...

Cargill R&D VP talks ‘processed’ food, EverSweet, at IFT 2017

VIDEO: Cargill R&D VP talks ‘processed’ food: ‘All food is made of chemicals’

To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard...

Soup-To-Nuts Podcast: Ads that show cooking with kids are relatable

Soup-To-Nuts Podcast: Tweaking ads to show cooking with kids makes brands relatable

Images of mom preparing dinner alone in the kitchen for her busy family have...

Soup-to-Nuts Podcast: Confections hold steady in face of war on sugar

Soup-to-Nuts Podcast: Confections hold steady in face of the war on sugar

Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences...

UK sugar tax: The big questions

UK sugar tax: The big questions

The UK has announced a tax on sugar-sweetened beverages. But how hard will it...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

Key Industry Events