Next Gen Foods, makers of TiNDLE, is rolling out its flagship product, TiNDLE, in restaurants across the United Kingdom this April. TiNDLE will debut in over 50 sites, partnering with 11 of London’s eateries and restaurant groups: Aqua Shard, BrewDog, City Spice, Get Plucked, Let’s Do Maki, Neyba, Other Side Fried, Paternoster Chop House, Refuel Your Soul, sketch London and Unity Diner. The roll out will see additional cities throughout the UK later this month.
TiNDLE is the first chicken made from plants created by chefs and for chefs—a product that has garnered attention of culinary professionals internationally due to its similarities in taste, texture, and aroma to real chicken. It be used for any dish, from satay to schnitzel, as well as favourites like fried chicken or chicken cordon bleu.
First launched in Singapore, the plant-based chicken has seen success across several culinary epicentres—including the United States, Singapore, Hong Kong, Amsterdam and Dubai. It is available in nearly 500 restaurants around the world. With this launch, the United Kingdom can taste TiNDLE in a range of delicious preparations at over 50 select eateries.
“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,” said 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.”
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.”
New research from the journal Science of the Total Environment has highlighted the growth of plant-based food consumption in the UK, which has doubled over the last decade. The demand for plant-based food will continue to grow. Research by Smart Protein shows that the UK meat alternative market is expected to hit $726.8 million in 2025, growing at an estimated CAGR of 6.8% between 2020-2025.
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. 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.
The recent raise will also support and increase Next Gen Foods’ R&D and product innovation capabilities at its brand-new research hub set to open in Singapore later this year. The company’s state-of-the-art R&D and innovation centre—developed in partnership with the food tech innovation centre (FTIC), established by Temasek’s Asia sustainable foods platform—will act as a launchpad for the development and trial of new technologies, applications, and products.
To celebrate its debut, TiNDLE will be hosting a three-day pop-up shop in Soho, in partnership with Sides, a food brand from YouTube collective The Sidemen, from 27 Apr through 29 April. Londoners will have the chance to sample complimentary TiNDLE sliders—a favourite recipe by the Sides team—topped with a plant-based garlic mayo, crisp lettuce, tomatoes, and pickles, and paired with one of the famous seven Sides sauces.
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.
Convenient to use across a range of global cuisines, TiNDLE has gained the attention of chefs across the world including James Beard Award winner and The New York Times best-selling author Rocco DiSpirito; and Emmy– and James Beard Award–winning personality Andrew Zimmern, who has recently joined the company as business and culinary advisors.
TiNDLE is made of nine ingredients, all of which are known to international regulators and food manufacturers. In addition, it is high in protein and fibre, and contains no antibiotics, hormones, cholesterol, or genetically modified ingredients.
