C
Christine Hall
Guest
Jack & annie’s, a sustainable, animal meat alternative brand made from jackfruit, announced Tuesday 4.99 to 6.99 to Karana raised \)"> 1.7 million to develop plant-based pork made from the fruit. Upton’s Naturals produces meat alternatives using the fruit, as does The Very Good Butchers and Native Forest.
In less than a year, the brand expanded into more than 1,500 locations in retailers, including Whole Foods, Sprouts, Meijer, Wegman’s, Hannaford, Target and Giant. It is also the third-largest frozen brand in the plant-based category and the top nugget in the natural channel for the 12 weeks ending October 3, according to SPINS Natural Channel, Ryu said.
The company continues to double its revenue on a yearly basis and will use the new funding to continue to build out partnerships and new innovation, expand its footprint on shelves and increase total distribution.
“Jackfruit has the amazing ability to mimic beef, pork, chicken and seafood, so we are at the tip of the iceberg with what we can show,” Ryu added. “Part of what we are doing with leadership is be an innovation partner to major customers, so if they are looking to leverage the meaty texture and to have meat items more delicious with a clear ingredient deck, we can work with them at our R&D center in Boulder.”
In less than a year, the brand expanded into more than 1,500 locations in retailers, including Whole Foods, Sprouts, Meijer, Wegman’s, Hannaford, Target and Giant. It is also the third-largest frozen brand in the plant-based category and the top nugget in the natural channel for the 12 weeks ending October 3, according to SPINS Natural Channel, Ryu said.
The company continues to double its revenue on a yearly basis and will use the new funding to continue to build out partnerships and new innovation, expand its footprint on shelves and increase total distribution.
“Jackfruit has the amazing ability to mimic beef, pork, chicken and seafood, so we are at the tip of the iceberg with what we can show,” Ryu added. “Part of what we are doing with leadership is be an innovation partner to major customers, so if they are looking to leverage the meaty texture and to have meat items more delicious with a clear ingredient deck, we can work with them at our R&D center in Boulder.”