Jack & Bry, a London, UK-based producer of plant-based meat alternatives, secured £1.25m in seed funding.
The round was led by SFC Capital, with participation from KM Capital, Rubix Ventures, and a number of high net worth private investors.
The company intends to use the funds to further product innovation and develop more jackfruit products that closely mimic the texture of meat using its proprietary manufacturing process.
Founded in 2019 by CEO Bryony Tinn-Disbury, joined by and Chief Operations Officer Jennifer Pardoe, Jack & Bry has created a range of jackfruit meat alternatives, including burgers, mince, sausages, and its first product, its pepperoni pizza ingredient. It already supplies 138 Zizzi sites, 450 Papa John’s outlets in the UK and Netherlands, and 300 Sainsbury’s stores, with products also set to launch in The Vegan Kind and Central Foods. Jack & Bry recently launched the UK’s first plant-based fast food fish burger when it’s Fillet-no-Fish was added to the menu at Neat Burger, a plant-based restaurant chain backed by Formula One world champion Lewis Hamilton.
The investment follows the recent appointment of FMCG industry veterans including former Quorn chairman Clive Sharpe and Singha Europe MD David Flower to the management team.