Singaporean alt-chicken brand Tindle debuts in the US

Kaycee Enerva

Kaycee Enerva


Singaporean plant-based food company Next Gen Foods has launched its alt-chicken brand Tindle in the US, following a $100 million funding round. The plant-based chicken is now available in different preparations in select restaurants across California, New York, Miami, and Philadelphia. 

With the company’s plans to swiftly increase its global footprint this year, the fundraising comes from a broad combination of Europe and Asia-based investors, following the seed round of $30 million last summer. Total funding for the startup now exceeds $130 million.

“There’s no question that the US is home to some of the best food cities on the planet – and we’re excited to bring Tindle to this market and hear what consumers think,” said Andre Menezes, CEO at Next Gen Foods. 

According to the company, its patented formulation Lipi delivers the same taste, texture, aroma, and savoury qualities that typically comes from chicken fat. In addition, it is made of non-GMO and non-novel plant-based ingredients, is antibiotic-free, hormone-free, and contains zero cholesterol.

On average, alt-protein made from plants uses less land, less water, and produces less CO₂ traditional meat. Based on a 2020 Blue Horizon report, choosing plant-based chicken over avian meat uses 82-per-cent less water, 74-per-cent less land and 88-per-cent less greenhouse gas emissions.

Joshua Yap, executive chef at Baia in San Francisco – one of the restaurants to serve Tindle – shared that as a non-vegan chef, he can vouch that the product is close to mimicking the flavour and texture of chicken.

“Being at BAIA has widened my range of possibilities in cooking with vegetables and plant-based products. Tindle opens up a large window for chefs, vegan or not, to play with and create new recipes in their kitchens,” said Yap.

The company added that the new funding would help increase the brand’s reach throughout 50 US states. In addition, it will also support the company’s research and development, with a brand new research hub set to open in Singapore later this year. 

Kaycee Enerva

Kaycee Enerva

A digital content manager based in the Philippines, Kaycee Enerva has written for multiple publications over several years. A graduate of Computer Science, she exchanged a career in IT to pursue her passion for writing. She's slowly practicing sustainability through period cups, and eating more plant-based food.


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