Month: November 2026

Hybrid products, in which part of the meat is replaced by a plant-based ingredient, are the realistic route to protein transition for many producers. Consumers barely taste the difference, while cost price and carbon footprint come down with it. The big question is which plant-based ingredient comes closest to the bite of meat. Dried jackfruit fibres are a serious candidate.

Why dried jackfruit fibres

• Bite and structure. The natural, stringy fibres of young jackfruit give a mouthfeel that comes close to muscle fibre. Exactly what texturates based on soy or pea often lack.
• Clean label. Jackfruit is a fruit, not an extract. The declaration simply reads jackfruit: no soy, no gluten and no E-numbers needed for structure.
• Tunable to your specification. Our dried jackfruit comes in different cuts, from fine 8 mm fibres to coarse pieces of 15 to 25 mm, in white and brown variants. You rehydrate to your own specification, in water, stock or directly in a marinade. That way you control bite, flavour and yield yourself, and the dry product does not ship water around the world.
• Simple logistics. Dry, long shelf life without refrigeration and easy to dose in existing processes. One kilo of dry product yields a multiple of usable ingredient after rehydration.
• Certifications. Available certified organic, and naturally vegan and allergen-free.

Where it is already happening

The first jackfruit hybrids are appearing internationally. In Malaysia, Nanka launched blends of jackfruit and meat, and in the US a jackfruit hybrid burger is coming to foodservice. In Europe the category is still nearly empty. That is exactly where the opportunity lies for producers who start developing now.

From first trial to recipe

A common starting point is a blend of 60% meat and 40% jackfruit in minced-style applications. From there, you optimize per application for binding, moisture and seasoning. We support that development process with samples, specifications and hands-on expertise; see our product development support page. And read how the raw material travels from tree to pouch in our step-by-step process.

Develop together?

Request samples or get in touch to discuss the possibilities for your product.

More and more guests want a plant-based dish that does not feel like a compromise. Pulled pork is the most rewarding dish to start with. The stringy fibres of young jackfruit come surprisingly close to slow-cooked meat, and your marinade decides the direction: a smoky BBQ marinade for pulled pork, a rich braising base for pulled beef, or a lighter marinade for pulled chicken.

Why jackfruit works so well

Young, green jackfruit has hardly any flavour of its own. That sounds like a drawback, but it is exactly its strength: the open fibre structure soaks up any marinade you come up with. The result is a pulled dish that is truly yours, instead of something from a jar.

Choose your base: pasteurized or sterilized

Both variants of our Jackfruit Original are pure and simple: jackfruit, water, salt and a little citric acid. The difference is in what you are going to do with it.

• Cooking it for a while, in a stew for example? Choose the pasteurized variant. It is firm and keeps its structure. Let the jackfruit simmer along for at least an hour, so the herbs and spices soak deep into the fibres, and always heat it to a core temperature of at least 75 °C.
• Using it cold, or only heating it briefly? Choose the sterilized variant. It is already fully cooked: warm the closed pouch in a bain-marie for 10 minutes and season to taste.

Building your pulled dish

1. Drain the jackfruit and rinse it briefly.
2. Pull the pieces apart a little with two forks, so the marinade gets in better.
3. Marinate for at least 30 minutes. If you have the time, let it rest for a few hours for more depth.
4. Finish it the way your base asks for: let it simmer along slowly, or heat it briefly.
5. Serve it: on a brioche bun with coleslaw, in tacos, on loaded fries or through a bowl.

A nice bonus: the unopened pouch keeps well outside the fridge. No pressure on your cold storage, hardly any waste, and you only open what you need that day.

Food cost example

Count on 120 to 150 g of jackfruit per portion for a sandwich or taco. An example at a purchase price of €8.50 per kilo of drained product (fill in your own wholesale price):

Component	Quantity	Cost
Jackfruit Original (drained)	130 g	€1.11
Marinade and seasoning		€0.20
Brioche bun	1 pc	€0.45
Coleslaw and garnish	60 g	€0.35
Total food cost		€2.11

At a selling price of €9.50 that is a food cost percentage of around 22%. Comfortably within margin for a lunch dish, and without the cooking loss you get with meat.

No time to marinate yourself?

Then there is our ready-to-use line of jackfruit in sauce: pre-marinated and ready to heat, in BBQ, Rendang, Korean BBQ, Teriyaki and Bolognese. Just heat and pull.

Want to try it?

Request a free trial package and test it in your own kitchen, or see where our products are available.