{"id":37164,"date":"2024-06-25T15:38:52","date_gmt":"2024-06-25T19:38:52","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=37164"},"modified":"2024-06-25T15:38:53","modified_gmt":"2024-06-25T19:38:53","slug":"kwong-jackfruit-jerky","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/kwong-jackfruit-jerky\/","title":{"rendered":"Alum\u2019s Company Makes a \u2018Meaty\u2019 Snack\u2014That\u2019s Meat-Free"},"content":{"rendered":"\n

After her CALS team\u2019s jackfruit jerky won a major competition, Jessica Kwong \u201918 launched a brand that\u2019s now in stores and online<\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

In 2017, Jessica Kwong \u201918 co-captained a team of food science majors that won a national product development competition in Las Vegas\u2014a prestigious annual event in which Cornellians have repeatedly taken the top prize.<\/p>\n\n\n\n

Then, when it came time to decide what to do after graduation, Kwong declined a job offer in favor of going all in on that winning product.<\/p>\n\n\n\n

\u201cI told myself, \u2018You\u2019ll regret not taking the risk,\u2019\u201d she recalls. \u201cIt\u2019s a win-win situation: I create a successful business, or I go back to the food industry with more knowledge and experience.\u201d <\/p>\n\n\n\n

\"Kwong
Making a pitch for her brand in 2022.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Now, Kwong\u2019s company, Jack & Friends<\/a>, sells online and in dozens of NYC retailers\u2014and it\u2019s set to land in Whole Foods throughout the Northeast in fall 2024. <\/p>\n\n\n\n

Her product: a vegan spin on beef jerky made from shredded jackfruit.<\/p>\n\n\n\n

Popular in Southeast Asia (and increasingly appearing on menus in the U.S.), the fruit has a neutral flavor, a meaty texture, and an absorbency that makes it ideal for adding seasonings. <\/p>\n\n\n\n

\"Jessica
At Commencement.<\/figcaption><\/figure>
\n

Jack & Friends currently offers three varieties: ginger teriyaki, sweet barbeque, and tomato and poblano pepper (which, a New York Times<\/em> review noted, has \u201cmouth-filling heat\u201d).<\/p>\n\n\n\n

Each 2.2-ounce, two-serving bag has 15 grams of protein (derived from peas), nine grams of fiber, and no added sugar, and is free of common allergens.<\/p>\n\n\n\n

Says Kwong: \u201cOur mission is to craft products you can feel good about eating, regardless of your lifestyle or diet.\u201d<\/p>\n\n\n\n

While Jack & Friends jerky is manufactured in the Midwest (and the company is based in NYC), it traces its roots to a product development lab on the Hill.<\/p>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

Each year, food science students vie to design ingenious new offerings, with the ultimate aim of winning the Institute of Food Technologists\u2019 Student Association & Mars Product Development Competition.<\/p>\n\n\n\n

The Big Red has emerged victorious there multiple times, with such products as Pizza Pop-Ups (toaster-ready pizza), Stir-Ins (flavored cookies for dunking in coffee), and Squashetti (vegetable pasta with tomato sauce).<\/p>\n\n\n\n

\n

Our mission is to craft products you can feel good about eating, regardless of your lifestyle or diet.<\/p>\n<\/blockquote>\n\n\n\n

The summer after Kwong\u2019s junior year, her team\u2019s entry\u2014then known as Jack\u2019d Jerky\u2014took first place<\/a>. The Big Red squad then advanced to the international competition, held in in China\u2014where they finished second<\/a>.<\/p>\n\n\n\n

After continuing to experiment with new formulations, flavors, and spice blends in her Collegetown apartment as a senior, Kwong launched Jack & Friends.<\/p>\n\n\n\n

In June 2024, the brand took home the audience choice award\u2014and a prize package worth $50,000\u2014at the Naturally New York Pitch Slam<\/a>.<\/p>\n\n\n\n

(As it happens, the event’s $150,000 grand prize went to a business founded by fellow Cornellians: Whipnotic<\/a>, a line of flavored whipped creams created by sisters Tracy Luckow \u201999 and Lori Luckow Gitomer \u201901.)<\/p>\n\n\n\n

\"Jack
The jerky and some of its ingredients.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

While Jack & Friends jerky is vegan, Kwong notes, most of her customers are not.<\/p>\n\n\n\n

Rather, they\u2019re \u201cflexitarians\u201d\u2014people who eat mostly plant-based foods but occasionally include meat in their diet. <\/p>\n\n\n\n

\u201cThe goal is to not just be a vegan replacement,\u201d she says. \u201cFirst and foremost, we want to be a tasty snack.\u201d<\/p>\n\n\n\n

Top: Kwong reps Jack & Friends at a trade show. (All images provided)<\/em><\/p>\n\n\n\n

Published June 25, 2024<\/p>\n\n\n\n

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