We’ve seen a few plant-based food tech companies launch recently and Singapore-based Next Gen Foods made waves recently by raising US$10 million in the world’s largest seed round within its industry. The local firm is proud to launch TiNDLE come 18 March 2021, exclusively available across 11 celebrated restaurant brands.
What is TiNDLE?
Get ready for a mind-blowing experience with TiNDLE which brings absolutely everything that we love about chicken – the taste, texture and versatility – in a way that is better for the planet and for us.
Comprising of only 9 ingredients, TiNDLE Thy uses simple non-GMO and non-Novel ingredients that are made of plants and guaranteed no nasties. The core ingredients are water, soy, sunflower oil and coconut fat. As such, TiNDLE Thy doesn’t contain any cholesterol, sugars and trans-fat but yet contains 17g of protein per 100g. It is also free of antibiotics and hormones, and has been certified by Singapore’s Health Promotion Board as a Healthier Choice option as it has less saturated fat and sodium compared to other plant-based alternatives in the market.
Developed with chefs, for chefs
TiNDLE is the only plant-based chicken on the market that has been developed with chefs, for chefs. And will be launched exclusively at 11 of the city’s hottest restaurant brands including Three Buns, The Privé Group, Ebb & Flow Group and more.
We started with chefs because they are arguably the toughest critics – and for good reason!”
– Jean Madden, CMO of Next Gen Foods
Adam Penney, Group Executive Chef of Three Buns, will feature 4 TiNDLE dishes on the menus at both their Keong Saik Street and The Quayside outlets, including a mouthwatering TiNDLE Kiev Burger called From Russia With Love that he has 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!”
Privé’s TiNDLE Katsu Curry
Some of Singapore’s favourite chefs have also been hard at work perfecting their delectable TiNDLE dishes, including 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.
We 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 that 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 Cesar sauce in a perfectly toasted bun.
Besides these restaurants, foodies in Singapore will be the first in the world to try this new generation of chicken at other 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.
Get a free TiNDLE burger
In addition, Insta-famous food truck The Goodburger will be bringing the TiNDLE experience to the CBD warriors during launch week. Their What the Cluck! TiNDLE burger will be available at Raffles Place (Ocean Financial Centre, 10 Collyer Quay) on the 18th, 19th, 22nd and 23rd of March from 11am until 3pm (or until sold out).
Fastest fingers first as the first 100 burgers on each day are on TinDLE! Simply show that you’ve followed @TiNDLEfoods and @thegoodburgersg on Instagram and be waiting in line on T-Day!
For more information, head to www.tindle.com or follow them on Instagram for the latest partnerships and promotions!