Singapore’s TiNDLE, Chicken Made From Plants, Touches Down in Cities Across Germany

Next Gen Foods, makers of TiNDLE, the popular chicken made from plants is rolling out its flagship product this week in restaurants across Germany. TiNDLE will debut across six of Germany’s biggest cities, across 40 sites with many more to come, partnering with over 20 of Germany’s top restaurants – in a range of delicious applications from a hot stone TiNDLE Bibimbap to TiNDLE Chicken Parm and TiNDLE Tacos.

Currently, chicken is the most popular animal protein in Germany, with consumption totalling at 15.6kgs per capita (2021). Like chicken from birds, TiNDLE meets the expectations of German palates for chicken, working well across a whole host of cuisines from traditional German cooking to Middle Eastern or Asian flavors – offering the same versatility, taste, and texture.

TiNDLE is the first chicken made from plants that was created specifically with chefs and for chefs — a versatile, easy-to-work-with product that has caught the eye of culinary professionals internationally, due to its unique similarities to chicken from birds. It can take center stage in any dish, from satay to schnitzel, as well as favorites like Döner kebabs or sushi.

The popular plant-based chicken has seen rapid success across several culinary epicentres, including the United States, UK, Singapore, Hong Kong, Amsterdam, and Dubai. From this week onwards, people in Germany can taste TiNDLE in a range of delicious preparations at the following restaurant partners:

In Berlin: Bang Boom Burger, Bar Eigengrau, Chaparro Cocina Mexicana, Coffee Circle, DasFörsters, Goldies, Kimchi Princess, Kyo Grill, Maria Vegan Comfort Food, Taqueria el Oso;in Cologne: Freddy Schilling; in Dusseldorf: Bob & Mary,Hafenmeisterei, Waya Kitchen, Klapdohr-Delikatessen, Oktopussy, 20Grad Restobar; in Hamburg: Kini; in Munich: München72 and Servus Heidi; and in Stuttgart: Banh Mi Bubbles, and Mineralbad Berg.

“In our continued mission of bringing delicious and sustainable options to food lovers, we are proud to bring TiNDLE innovation to menus across Germany,” says Timo Recker, Executive Chairman and Co-Founder of Next Gen Foods. “As a native German myself, it is close to my heart to bring TiNDLE home; with the incredible variety of cuisines, cultures, and restaurant partners here in Germany, this is a significant moment for the brand. Having felt the incredible enthusiasm for TiNDLE in our recent European launches such as in the UK and Netherlands, we hope to bring about a similar reaction here in these incredible food-focussed cities of Germany.”

Young-Mi Park-Snowden, owner and founder of Kimchi Princess in Berlin, said: “We are thrilled to be one of the first restaurant partners for TiNDLE in Germany. TiNDLE has been a breath of fresh air for our Korean kitchen team; we can create both signature and new dishes for the menu using this delicious and versatile chicken made from plants. Our customers and even my own daughter have found it impossible to tell the difference between TiNDLE and chicken made from birds – which means we can deliver the desired dishes and meal kits with a plant-based twist.”

The demand for plant-based meat is growing in Germany. According to research by ProVeg International, 51 percent of Germans reduced their meat consumption in 2021. It revealed that one in ten German consumers do not eat meat at all, instead adhering to either vegetarian or completely plant-based diets.

TiNDLE’s Germany debut marks its availability in over 500 restaurants across 50 cities on 4 continents. Following the company’s successful start in Europe with a record-breaking $100 million Series A, Next Gen Foods brings its chef-approved chicken to one of Europe’s food meccas. The company plans to continue its mission to create a more sustainable food system, as well as gearing towards TiNDLE’s retail debut in 2023.

The funding also supports 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 Center – developed in partnership with the Food Tech Innovation Center (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.

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