Next Gen Foods provides United States with a sneak peek of TiNDLE™️ as it accelerates global growth

The company’s flagship product, TiNDLE will be previewed for a limited time only during The New York City Wine & Food Festival to showcase its next-level versatility.

Next Gen Foods, Asia’s leading food-tech startup, will provide an exclusive sneak peek of TiNDLE, the first chicken from plants designed specifically for chefs, at The Food Network & Cooking Channel New York City Wine & Food Festival from 14 to 17 October 2021.

The event serves as the first look and taste to chefs and consumers in the United States prior to the product’s official launch in restaurants soon.

Made with only nine simple ingredients, TiNDLE is the first product from Next Gen Foods, a one-year-old food technology startup helping to make the global food system sustainable with delicious food.

TiNDLE, Next Gen Foods’ first product, is a versatile, easy-to-work-with, plant-based chicken that can take centre stage in any dish, from butter chicken to nuggets, chicken sandwiches and tacos.

With no compromise to taste, texture or versatility, TiNDLE has already become a favourite among discerning food connoisseurs in Singapore and Hong Kong, where it debuted earlier this year to rave reviews. TiNDLE is now served in about 150 restaurants in Singapore, Hong Kong, Macau (China), Kuala Lumpur (Malaysia) and the UAE.

Rocco DiSpirito, James Beard Award-winning chef and cookbook author, will serve as a culinary advisor for TiNDLE, supporting the brand’s strategy to introduce TiNDLE to trendsetting restaurants throughout the country. As part of the initial US sneak peek, DiSpirito and his team will be presenting imaginative applications of TiNDLE for NYCWFF festival goers to enjoy, including Chicken Parm Sliders and Lotus Leaf Bao.

“I share Next Gen Foods’ commitment to making delicious, healthy and sustainable foods – and as a chef, I’m always on the hunt for breakthrough ingredients with a mission,” said DiSpirito. “TiNDLE’s ability to morph into different cuisines and plant-based ingredients is game changing. In my role as culinary advisor, I can’t wait to connect with other chefs as it takes the plant-based world by storm.”

The United States: A key step in global growth blitz

TiNDLE will be previewed at NYCWFF, one of the world’s most important homages to food—with a particular focus this year on sustainability and food equity. The four-day event features America’s most beloved television chefs, raising money for food banks to nourish Americans affected by COVID-19, other illnesses and food poverty.

Next Gen Foods plans to officially launch TiNDLE in US restaurants next year and is actively engaging chefs in key markets to try the product first-hand and apply their personal flair.

“We’ve been receiving excellent feedback from chefs and diners in Asia and the Middle East. It’s the perfect time to land in the United States in the midst of the nation’s growing love for simple, plant-based food,” said Andre Menezes, Next Gen Foods’s co-founder and chief executive officer. “Americans want food that’s nutritious, delicious and sustainable, and we’re positive that TiNDLE will be a great match.”

Earlier this year, Next Gen Foods launched TiNDLE in its home market of Singapore, quickly expanding to Hong Kong and Macau. Last month, TiNDLE debuted on menus in the UAE, where it became a top seller in some of the region’s hottest restaurants, beach clubs and resorts. It is served in dishes ranging from crispy chicken slider sandwiches to traditional Japanese toban-yaki-style chicken.

A global team for global scale

Next Gen Foods was founded in 2020 by Brazilian-born poultry exporter and food industry veteran Andre Menezes, and German native Timo Recker, whose family business made schnitzel and other meat products for three generations.

After a chance meeting at a business incubation projector, they decided to work on products that reduce humanity’s reliance on animal agriculture. 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.

Next Gen Foods is funded by a US$30m investment from Asian and American venture capitalists, the largest initial round ever for a plant-based food startup. Global celebrities including English footballer Dele Alli and business guru Chris Yeh are also investors.

The company is using their extended seed round investment to fuel global growth and increase the pace of hiring. Next Gen Foods, which currently employs 30 people, is actively recruiting mission-oriented people to double their employee base in the United States, Europe and Asia.

In the past quarter, the company hired Alex Ward as chief operating officer (formerly head of regional innovation APAC at global flavour and fragrance creator Givaudan); Rohit Bhattacharya as chief financial officer (former director at Temasek); Charlotte Teo as global marketing director (former marketing lead at Johnson & Johnson); and Rachel Konrad as the first independent member of the board of directors (formerly head of communications at Tesla and Impossible Foods).