Readers familiar with Lt Bligh’s ill-fated voyage* to Tahiti on HMS Bounty in 1789 may recall that his mission was to collect breadfruit plants. Spoiler alert: it didn’t end well, although Bligh did manage to bring the fruit to the West Indies on a more successful trip two years later.
While breadfruit – sometimes referred to as a ‘tree potato’ – grows in tropical regions around the world and is now a staple in some parts of the Caribbean and Central America, it has not (yet) however, become a household name in North America, notes Santa Monica-based startup Tasty Jungle, which is hoping to introduce Americans to the tropical fruit via a pantry staple: pasta.
Launching direct to consumer this fall on tastyjungle.com, Tasty Jungle pasta features breadfruit flour from the milled unripe fruit as its #1 ingredient (ingredients: organic breadfruit flour, tapioca starch, red lentil flour, xanthan gum).
While ripe breadfruits are sweet, unripe breadfruits (the kind Tasty Jungle is using) are starchy and neutral-tasting, said co-founder Megan Robertson, a yoga instructor-turned food entrepreneur who is also developing other products featuring breadfruit launching early next year.
While the brand’s gluten-free credentials are listed at the top of the reverse side of the pack, the front is deliberately clean and simple, said Robertson, who discovered breadfruit during a trip to Hawaii and started to look into its nutritional profile and culinary potential.
“We didn’t want to be one of those products that just lists everything the food doesn’t have.”
Source: Thanks https://www.foodnavigator-usa.com/Article/2020/10/05/Tasty-Jungle-expands-gluten-free-options-in-pasta-aisle-with-novel-ingredient-breadfruit