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Singapore-based Next Gen Foods made waves recently by raising US$10 million in the world’s largest seed round for a plant-based food tech company. Now, this local hero is proud to launch TiNDLE right here on home ground come 18th March, exclusively available across 11 celebrated restaurant brands. If you haven’t already heard, TiNDLE is chicken, made from plants! Get ready for a mind-blowing chicken experience that brings absolutely everything we love about chicken — the taste, texture and versatility — in a way that is better for the planet and better for us.
Comprising 9 key ingredients, TiNDLE Thy uses simple non-GMO and non-Novel ingredients, all made of plants and guaranteed no nasties. The core ingredients are water, soy, sunflower oil, and coconut fat; TiNDLE Thy doesn’t contain any cholesterol, sugars and trans-fat yet contains 17g of protein per 100g. It is also antibiotic- and hormone-free and has been certified by Singapore’s Health Promotion Board as a Healthier Choice option, with less saturated fat and sodium than other plant-based alternatives in the market. Not only is chicken made from plants super tasty and better for your health, it’s also better for the planet using 74% less land, 82% less water and producing 88% less greenhouse gas emissions compared to traditional chicken.
TiNDLE is the only plant-based chicken on the market that has been developed with chefs, for chefs. “We started with chefs because they are arguably the toughest critics — and for good reason!” said Jean Madden, CMO of Next Gen Foods.
“We’re confident that TiNDLE is the only plant-based chicken that is versatile enough to be used across a multitude of cuisines and dishes. If chefs are happy with TiNDLE, then we’re very sure customers will be too.”
Adam Penney, Group Executive Chef of Three Buns will feature 4 TiNDLE dishes on the menus at both Keong Saik Street and The Quayside outlets, including a mouthwatering TiNDLE Kiev Burger called From Russia With Love that he’s been working to perfect for almost two decades before TiNDLE came along! According to Chef Penney, “TiNDLE is fantastic, versatile, delicious and extremely easy to work with. It has allowed me to expand my creativity and develop items that I know my customers will truly love. It has raised the bar in plant-based foods and I can’t wait to keep dreaming up new TiNDLE dishes!”
Some of Singapore’s favourite chefs have been hard at work perfecting their delectable TiNDLE dishes, so whatever food mood you’re in, TiNDLE has you covered. This includes Chef Manjunath Mural (Michelin Star, ex-The Song of India) who has put a TiNDLE twist on his classic dish with a Butter TiNDLE Pot Pie at recently-opened ADDA and il Lido Group’s Chef Beppe de Vito’s (Michelin Star, Braci) TiNDLE Chicken Manakish at Levant. Guests can also look forward to Privé’s TiNDLE Katsu Curry, a crispy breaded TiNDLE cutlet in aromatic Japanese curry, paired with apple-edamame-corn salsa and steamed brown rice; The Market Grill’s delicious TiNDLE Chicken Strudel with chestnuts, mushrooms and carrot purée encased in puff pastry; Empress’ Sesame-Crusted Lemon TiNDLE features a TiNDLE fillet coated in sesame seeds and drizzled with a tangy lemon sauce; and Three Buns’ The Big Cease, a to-die-for buttermilk fried TiNDLE fillet topped with a creamy Caesar sauce in a perfectly toasted bun.
Singapore will be the first in the world to try this new generation of chicken now available at 11 fantastic F&B brands island-wide including one of Asia’s top 50 bars 28 HongKong Street, American burger bar Love Handle Burgers, and waterfront seafood restaurant Bayswater Kitchen.
For more information, head to www.tindle.com and for the latest partnerships and promotions, follow them on Instagram @TiNDLEfoods.
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