Next Gen Foods — the makers of TiNDLE and Mwah! — is announcing an early look at its cutting-edge technology platform called TiNDLE TrueCut and brand-new foodservice products, TiNDLE Chicken Wings and TiNDLE Breakfast Sausage. The latest products from the food tech startup will be featured for the first time at the National Restaurant Association Show in Chicago from May 20–23.
In two years, TiNDLE has rapidly grown from a presence in about a dozen restaurants across Singapore to offering its versatile plant-based chicken in thousands of restaurants and supermarkets globally, with a strong foothold in the meat-loving markets of Germany, the United Kingdom and the United States. The company continues to focus development of its comprehensive portfolio on meeting consumer needs and complementing its existing breadth of both foodservice and retail products with TiNDLE TrueCut, TiNDLE Chicken Wings and TiNDLE Breakfast Sausage.
The TiNDLE TrueCut technology is the backbone behind a new line of whole-muscle chicken, which utilizes custom and advanced techniques in plant-based protein development. The application of TiNDLE TrueCut to the brand's growing line of plant-based chicken products comes at a time when consumer expectations are rising for plant-based meats to mirror the authentic experience of animal-based meats.
Delivering the same firm chew and umami flavor as a whole cut of chicken, not unlike that of a chicken breast, TiNDLE TrueCut uses simple plant-based ingredients to mirror what fat content and muscle tissue does in poultry chicken. The innovation behind TiNDLE TrueCut is the ability to perfect the meat texture during the manufacturing process while using a base protein made of only five ingredients: water, soy protein, sunflower and rapeseed oils, natural flavorings, and salt. It also contains no GMO ingredients or cholesterol.
TiNDLE TrueCut is a result of extensive product development led by the expert R&D team at Next Gen Foods and Chief Technology Officer John Seegers — coupled with robust applications testing with professional chefs and culinary experts around the globe. To design TiNDLE TrueCut, the Next Gen R&D team brought its combined expertise in plant-based food development, using unique discoveries in how to refine proteins and fibers and accurately recreate the elements of what makes the structure of animal meat taste and cook the way it does — namely the culinary qualities that come from a combination of muscle tissue and fat. The TiNDLE TrueCut technology unlocks unlimited potential for the Next Gen team to customize at an unprecedented pace, developing various cuts of chicken meat to provide an authentic poultry experience.
The company has not yet announced a launch date for new products made with TiNDLE TrueCut; additional details on its release will be shared later this year.
TiNDLE wings and sausages
Since its initial debut, TiNDLE has collaborated with chefs for them to design truly versatile foods that can be used across cuisines, menus and operations — which included a raw format of TiNDLE that could be easily molded and modified, as well as convenient, pre-breaded patties, tenders and nuggets. The newest additions to its foodservice lineup, designed for maximum versatility and menu range, are TiNDLE Chicken Wings and TiNDLE Breakfast Sausages.
TiNDLE Chicken Wings are crispy, boneless wings that can be served plain or dressed up with a spicy or sweet sauce — suitable for operators looking to serve the classic chicken wing, but without the use of animal-based ingredients. Coated in a light breadcrumb, the wings feature a golden-brown exterior while keeping a savory and juicy bite on the inside.
For morning menus, TiNDLE Breakfast Sausages provide the same taste as traditional sausage patties — seasoned with hints of sage, black pepper and other savory spices. Easy to prepare in just a matter of minutes, they pair well with any breakfast sandwich or as a main dish for the first meal of the day.
TiNDLE Chicken Wings and TiNDLE Breakfast Sausage will both be available to all distributors nationwide in June through DOT Foods. For questions or samples of the two products, contact the TiNDLE team at firstname.lastname@example.org.
"Our commitment to innovation and expanding our range of delicious, best-in-class foods is core to our mission to reduce our global reliance on animals as a source for food," said Andre Menezes, CEO and co-founder of Next Gen Foods. "With our newest innovations in whole cuts, wings, and breakfast sausages, we're excited to unlock unlimited potential for culinary creativity – and feel strongly that they deliver on the high bar for taste and quality that consumers expect."
Taste of TiNDLE in Chicagoland
Visitors to the National Restaurant Association (NRA) Show in Chicago this year can find TiNDLE at Booth #1674 in the South Hall, where samples of the new TiNDLE Chicken Wings and TiNDLE Breakfast Sausage will be served. Those interested in an early taste of TiNDLE TrueCut can book a private appointment with the TiNDLE team online or share questions by emailing email@example.com. Conference attendees can also catch a sneak preview of TiNDLE TrueCut through exclusive demonstrations led by Chef Chad Rosenthal, taking place at 10:30 a.m. each day of the show.
In the greater Chicagoland, TiNDLE continues to be a popular menu item at 2d Restaurant, Can't Believe It's Not Meat, Native Foods, and Parson's Chicken and Fish. To learn more on where to find TiNDLE, visit www.tindle.com.
Source: Next Gen Foods, Inc.
Report Abusive Comment