What To Eat Now: TiNDLE

Next Gen Foods has launched its flagship product, TiNDLE – the first chicken made from plants created specifically by chefs, for chefs – in over 50 restaurants across the UK.

TiNDLE has debuted in over 50 sites, partnering with 10 of London’s most iconic eateries and restaurant groups, including: BrewDog, City Spice; Get Plucked; Let’s Do  Maki; Neyba; Other Side Fried; Paternoster Chop House; Refuel Your Soul; sketch London and Unity Diner, plus additional cities throughout the UK.

TiNDLE is a versatile, easy-to-work-with product that has caught the eye of culinary professionals internationally, due to its unique similarities in taste, texture and aroma to chicken from birds. TiNDLE features the distinctive flavour of chicken, thanks to Lipi™ The company’s proprietary emulsion of plant-based ingredients that mirror the aroma, cookability and savoury qualities that typically comes from chicken fat.

“Since the very start, we have known that bringing TiNDLE to London would be a critical milestone for the company. It is not only one of the world’s premier food destinations, but also a global hot spot for innovation,” says Andre Menezes, CEO and co-founder of Next Gen Foods.

“We are thrilled to be working alongside some fantastic restaurant partners and chefs in the UK, who are helping us achieve our goal of bringing delicious – but also sustainable – options to diners.”

Entry into the UK marks TiNDLE’s second European launch, only six months after its debut in Amsterdam. The company plans to continue its mission to create a more sustainable food system by expanding into new markets this year, including Germany this spring and additional locations throughout Europe.

TiNDLE is made of only nine simple ingredients. It is high in protein and fibre and contains no antibiotics, hormones, cholesterol or genetically modified ingredients. It can take centre stage in any dish – from satay to shnitzel. The popular plant-based chicken has seen rapid success across several culinary epicentres – including the United States, Singapore, Hong Kong, Amsterdam and Dubai – now available in nearly 500 restaurants around the world.

The early leadership team – including chief operating officer Alex Ward and chief marketing officer Jean Madden – worked closely with chief technology officer and the brainchild behind. TiNDLE, John Seegers, to develop a flagship product through extensive research into what makes chicken taste and perform like chicken.

They named their first product TiNDLE as a modern reference to 19th-century Irish physicist John Tyndall, who proved the connection between atmospheric CO2 and the greenhouse effect. On average, chicken made from plants requires less land, less water and produces less CO₂ than chicken from birds. Based on a 2020 Blue Horizon report, choosing plant-based chicken over avian meat uses 82% less water, 74% less land and 88% less greenhouse gas emissions.

Ben Hedley, co-founder of new concept dining and food-delivery site Neyba, said: “TiNDLE has been a mind-blowing experience for our chef team at Neyba. It is not just the texture but also the fibres within the protein and how quickly it absorbs various marinades, seasonings and sauces.

“TiNDLE is incredibly versatile and has added a whole new dimension to our plant-based offering. We are thrilled to be one of the first restaurant partners for TiNDLE in the UK.”

TiNDLE’s London debut follows the startup’s recent Series A announcement, supported by global investors such as UK-based MPL Ventures, as well as Alpha JWC, EDBI, GGV Capital and Temasek’s Asia Sustainable Foods Platform.

To learn where to currently find TiNDLE in the UK, visit tindle.com/uk-launch or follow on Instagram: @tindlefoods.

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