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After a successful unveiling of its first product whole-plant pork made from young jackfruit in Singapore earlier this year Karana, Asia s first whole-plant based meat brand is launching in Hong Kong. Karana champions not only its natural and sustainable base ingredient, jackfruit, but also how it s grown. They work with smallholder farms in Sri Lanka and help turn this food that s often under-utilised and wasted into a valued food and income source. The jackfruit is transformed into a pork alternative that comes in either shredded or minced form.
Compared to other meat alternatives such as OmniPork, Karana is minimally processed using only four ingredients: young jackfruit, canola oil, sea salt and natural flavours. Thanks to this, there are no protein textures, isolates or concentrates on the product. The fully plant-based product is also free from artificial preservatives, colours and flavours.
Beppe DeVito, Chef-restaurateur and founder of il Lido Group
The man behind some of Singapore’s buzziest dining concepts wears many hats. Beppe De Vito, founder and owner of il Lido Group, juggles a variety of restaurants ranging from luxe dining destinations Art, Gemma and Michelin-starred Braci, to breezy rooftop bars Levant and Southbridge, to casual restaurant Amò. The dynamic Italian chef certainly seems to have a knack for ideating and executing crowd-pleasing concepts his latest venture is Carne, a joint partnership with chef Mauro Colagreco of three Michelin-starred restaurant Mirazur in France. It ticks all the right boxes in sustainability, a game changer for a restaurant specialising in the icon of the fast-food industry: burgers.
The alternative protein industry, which includes cell-based and plant-based companies, has been mushrooming over the last few years spurring a movement to change the way we eat. The products may be different but their collective goal is to repair our broken food systems and achieve a more sustainable future by reducing global meat consumption and replacing them with other protein-rich solutions.
Food security is a precarious issue, especially in Singapore, where arable land is scarce and produce is generally imported. However, the Singaporean government is strategically focusing on producing 30 per cent of the population’s nutritional needs by 2030 through an innovative route. With scores of industry experts, like-minded investors, and an open-minded dining scene, Singapore offers a promising ecosystem for the following food tech companies to thrive and launch their global crusade to change how food is made, distributed and consumed locally.
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