Plant-based chicken products often closely resemble the items they aim to imitate. For instance, plant-based chicken nuggets can easily be mistaken for their meat counterparts, while plant-based shredded chicken appears as fibrous strands reminiscent of slow-cooked, pulled meat. Similarly, plant-based chicken chunks resemble sliced, cooked chicken. However, Tindle stands out in this category. This clean-label plant-based meat, developed by Singapore’s Next Gen Foods, can be molded by hand into various shapes. “It’s really like play-dough,” remarked Andre Menezes, co-founder and CEO of Next Gen Foods. “It arrives frozen, and once thawed, chefs can shape it into skewers, schnitzels, sandwiches, or nuggets.”
In just over a year, Tindle has experienced remarkable growth. Next Gen Foods was established in April 2020 by Menezes, who previously managed Country Foods Singapore, and Timo Recker, the creator of Germany’s plant-based LikeMeat brand, acquired by The Live Kindly Collective. In February, Next Gen set a record by raising $10 million in a seed round, the largest for an early-stage plant-based company. Tindle made its restaurant debut in Singapore in March and has since expanded to food services in Hong Kong, Macau, and the United Arab Emirates, launching in Amsterdam in November. The product is set to enter the U.S. market next year, with Next Gen announcing a $20 million extension to its seed round in July, raising the total funding to $30 million. In October, Menezes visited the U.S. to meet chefs and showcase Tindle at the New York City Wine & Food Festival, with plans for Tindle to be featured on menus by early 2022. “In just six months, we’ve accomplished what other companies, even the most well-established, might take six to seven years to achieve,” Menezes stated.
Despite Menezes’ playful analogy, Tindle is more than just modeling clay. Comprising nine ingredients, it is a non-GMO, zero-cholesterol chicken alternative containing 17 grams of protein and only 120 calories per serving. Menezes emphasized that Tindle is designed to be as close to chicken as possible from a nutritional perspective. However, it transcends typical plant-based meat in both form and function. “We liberated ourselves from the idea that we needed to replicate chicken in every detail,” he explained. “We focused on understanding what people genuinely enjoy about chicken and designed the product accordingly. We aimed for a fibrous texture, a chicken-like taste, and the fatty aroma associated with chicken fat. We also wanted a versatile product, pushing that versatility to new heights—what you can do with Tindle surpasses traditional chicken.”
Menezes noted that chefs have basic guidelines for using Tindle but often unleash their creativity, discovering innovative ways to incorporate the meat analog into dishes such as skewers, shreds, and fillets. Tindle is built on two key principles: it features a clean label with ingredients recognizable to consumers and is claimed to be more sustainable than conventional meat. Its ingredients include water, texturized soy, wheat gluten, and wheat starch proteins, along with coconut oil, methylcellulose, oat fiber, and a proprietary ingredient called Lipi. While Lipi has a distinctive name, Menezes described it as a unique blend of sunflower oil and natural flavorings that not only imparts a chicken-like flavor but also delivers the fatty texture consumers expect from meat. He pointed out that, unlike plant-based ground meat products, small bits of fat cannot be integrated throughout a chicken analog. “We have developed that emulsion so that during production, it integrates well within the fibers,” he explained. “This allows for excellent browning on the surface, while maintaining moisture and juiciness inside when fried or cooked.”
Tindle positions itself as a delicious plant-based chicken alternative suitable for both upscale dining and everyday meals, alongside its commitment to sustainability. The name Tindle is a nod to Irish physicist John Tyndall, who explored the greenhouse effect. “Our primary mission is sustainability and reducing the greenhouse gas effect and climate change,” Menezes affirmed. Since its inception, the company has aimed to expand into the U.S., which is one of the largest meat markets globally, encompassing a wide variety of cuisines. Menezes believes the U.S. will soon become Tindle’s largest market, and the company is currently establishing its offices and presence in the country. “We don’t view the U.S. as just another market,” he stated. “We aspire to be seen by our consumers and business partners as a truly American company for the American market.”
The current global supply chain challenges are not significantly impacting Tindle, according to Menezes. The production of conventional chicken involves numerous steps, from feeding the livestock to careful transportation of the chickens. Tindle, on the other hand, has a more streamlined supply chain despite having only one factory in the Netherlands. Tindle manages its inputs, operates its factory, and directly distributes products where needed. Currently, Tindle’s production costs are higher than those of meat, but Menezes anticipates that adding more manufacturing infrastructure, including a future production facility in the U.S., will reduce costs. While the company is currently focusing on restaurants and chefs, Menezes envisions a day when Tindle will be available in consumer packaged goods (CPG) form.
Menezes is optimistic about Tindle and Next Gen Foods’ growth in the coming years. The pioneers in the plant-based meat industry have demonstrated that consumers do not need to feel they are sacrificing quality when opting for alternatives. As a self-proclaimed meat lover who hasn’t had a beef burger since 2019, Menezes finds satisfaction in alternatives. Tindle builds upon this foundation, proving that a plant-based diet can be enjoyable and fulfilling. Next Gen Foods has also developed prototypes for additional plant-based products, including seafood, beef, and dairy. While Menezes is uncertain about the next focus for the company, it will depend on market trends, technological advancements, and sustainability needs. For now, he emphasized that expanding Tindle remains the company’s top priority. “The next six months will undoubtedly be very busy for us,” Menezes concluded.
As a side note, while exploring sustainable food options, consumers might also consider supplements like the Kirkland magnesium supplement, which can support overall health and nutrition.