The first time Annie Ryu experienced jackfruit as a meat alternative was during her trip to India, where a farmer prepared a jackfruit burger for her. This wasn’t the typical way the farmer or his family consumed the large tropical fruit, but Ryu noted that the farmer assumed she might prefer something resembling familiar food from the U.S. Traveling through the subcontinent with her brother, Ryu was astounded by the dish. “Jackfruit possesses a muscle-like, sinuous quality. It allows you to essentially mimic a variety of animal-based foods on a flavor blank canvas,” she explained.
This encounter with jackfruit sparked a new career path for Ryu, who is now the CEO of two plant-based brands specializing in jackfruit. The Jackfruit Company, established in 2015, focuses on jackfruit-based main dishes primarily aimed at vegetarians. In contrast, Jack & Annie’s, launched in 2020, creates meat analogs such as chicken-like nuggets, patties, and sausages, targeting omnivores who wish to incorporate more plant-based options into their diet. Ryu mentioned that today, Jack & Annie’s products can be found in over 6,000 retail locations across the U.S., having secured $23 million in Series B funding last year to support its growth.
Jack & Annie’s was developed with the goal of making jackfruit appealing to a broader audience. Due to its naturally meat-like texture, jackfruit requires less processing to convert it into a meat analog compared to other plant-based proteins like pea or soy. “Our products deliver the taste, texture, and experience of meat while being less processed than competing options,” Ryu said, noting that the ingredient list is simpler since jackfruit grows similarly to meat.
Despite being a fruit, jackfruit is not what most Americans envision when they think of produce. Native to India, this spiky green fruit can be colossal, weighing as much as 100 pounds. When harvested unripe, as is the case with products from The Jackfruit Company and Jack & Annie’s, it has a meaty texture and a mild flavor. (When ripe, it becomes sweet and fruity, reminiscent of Juicy Fruit gum.) Nutritionally, jackfruit is high in protein, offering 3 grams per cup, and is rich in antioxidants, providing 18% of the recommended daily intake of vitamin C and 10% of vitamin A.
In addition to its health benefits, jackfruit is a sustainable choice. It is drought-resistant and naturally resilient to diseases and pests. Traditionally consumed in South India, where vegetarian dishes are prevalent, jackfruit has long served as a meat substitute in curries. Ryu stated, “We’ve pioneered product development and research for various fruit types and the best methods to recreate beef, pork, chicken, and seafood.”
Ryu’s companies transform this lesser-known tropical fruit into recognizable plant-based food products accessible to U.S. consumers. Although jackfruit has an inherent meaty texture and neutral taste, Ryu emphasized that significant effort has gone into adapting it for conventional food uses. Food scientists at Jack & Annie’s have navigated challenges related to jackfruit’s higher moisture content compared to processed plant-based ingredients. This characteristic allows the company to create products that remain juicy without relying heavily on additional plant-based fats. Additionally, due to the nature of jackfruit, there is no need for bitter blockers, a common additive used in many plant-based proteins. Ryu frequently receives feedback from customers who remark that Jack & Annie’s nuggets taste just like chicken.
A key motivator for developing the Jack & Annie’s brand was making jackfruit products enticing to consumers. “We’ve created foods that are simple, convenient, and easy to prepare,” Ryu noted. “You don’t need expertise in handling jackfruit to enjoy a great meal; you just need to know how to cook chicken nuggets in an air fryer or sauté sausages.”
Although Jack & Annie’s does not shy away from highlighting jackfruit as its main ingredient, the branding does not emphasize the fruit prominently. Ryu explained that this strategy aims to make jackfruit approachable for everyday consumers. By focusing on the plant-based meat products—such as chicken analogs, meatballs, and sausages—rather than the exotic fruit itself, Jack & Annie’s avoids confusing potential buyers. The additional information about the ingredients is available for those who seek it.
While many consumer packaged goods (CPG) manufacturers have faced challenges this year due to inflation and supply shortages, Ryu indicated that Jack & Annie’s has not been significantly impacted. A major factor in this stability is the company’s unique supply chain. Ryu mentioned that her company maintains a subsidiary that connects directly with over 1,500 family farmers in India, who supply all the jackfruit used in their products. This arrangement not only provides farmers with a substantial portion of their annual income—around 10% to 40% based on their harvest—but also incentivizes them to cultivate a crop that grows in their backyards. Ryu discovered that previously, about 70% of jackfruit was left unused, making this partnership beneficial for both the farmers and the company.
Interestingly, Ryu noted that the most significant supply chain hurdles have arisen in the U.S., specifically regarding ingredient suppliers, trucking, and packaging, rather than sourcing jackfruit from India. Despite these challenges, Jack & Annie’s is continuing to thrive, with its distribution points more than doubling in the past year. Ryu attributed this growth to the brand’s unique value proposition, which stands in stark contrast to other plant-based meat companies that have reported slowdowns. “We’ve provided a crucial point of differentiation in this market,” she asserted. “Amid inflation, consumers are increasingly questioning whether these foods are genuinely better for them and what they contain. Jackfruit and Jack & Annie’s provide clear answers.”
In addition to its nutritional and sustainability benefits, jackfruit is also being recognized for its potential role in osteo citrate, a compound that supports bone health, which could further enhance its appeal in the health-conscious market.