Tindle makes a global debut In Singapore
· 22 March 2021
Singapore-based food tech start-up Next Gen Foods launched plant-based chicken TiNDLE Thy right here in Singapore on 18th March, exclusively available across 11 restaurant brands, including Three Buns, The Prive Group, Ebb & Flow Group and more.
Comprising only 9 ingredients, TiNDLE Thy uses simple non-GMO and non-Novel ingredients, all made of plants. The core ingredients comprise water, soy, sunflower oil and coconut fat. Furthermore, this latest plant-based chicken alternative doesn’t contain any cholesterol, sugars and trans-fat, delivering 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 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,” says 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 features four TiNDLE dishes on the menus at both Keong Saik Street and The Quayside outlets, including the 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.”
We caught up with Chef Penny to learn more about his Tindly experience. “The TiNDLE Kiev patty is easy to work with and virtually mess-free. With just two pieces of TiNDLE Thy, we can have a Kiev patty ready for a guest in a matter of minutes, compared to the somewhat messy preparation of a classic Kiev. TiNDLE has this amazing cold roast chicken aroma to it, and the texture is very close to chicken fibres. Especially when fried. Delicious!
Is it safe to say you prefer TINDLE to chicken going forward?
“TiNDLE is a brilliant product and much needed in the plant-based industry. By playing around with the product we came to understand the flavour profile and hence recipes will be easier to keep consistent henceforth. We’re also reducing our environmental footprint without compromising on taste; on average, chicken made from plants uses less land, water and produces less carbon dioxide than regular chicken. However, I will still serve chicken on the menu so that guests will be given a choice. Going forward, I hope guests will get to taste the delicious flavour of TiNDLE and eventually swap out chicken, at least a couple of times a week.”
What factors make TINDLE versatile and easy to work with?
“TiNDLE is packed in sizeable 50g portions. This makes it easier to portion out depending on the chef’s preference. The product is also easy to cut when frozen and malleable when thawed. The cooking time of TiNDLE is about a third of regular chicken and you have less product loss than regular chicken, so it also makes business sense.”
What other creations you are experimenting with for TINDLE?
“Well, we are playing around with a couple of ideas but so far a TiNDLE nugget and spicy TiNDLE popcorn bite are in the works. The possibilities are endless when working with TiNDLE, we are only limited by our imagination.”
Other Tindle burger offerings are available at The Good Burger and Love Handle Burger. And for other Tindle creations, the current selection across the island includes a Butter TiNDLE Pot Pie at recently-opened ADDA; TiNDLE Chicken Manakish at Levant; TiNDLE Katsu Curry at Privé; TiNDLE Chicken Strudel at The Market Grill; and Sesame-Crusted Lemon TiNDLE at Empress.