Food startup Next Gen Foods debuts TiNDLE in the U.S., announces $100m Series A funding round
Food startup Next Gen Foods announced its first product TiNDLE, now available in a range of iconic restaurants across the East and West Coasts in some of the country's leading "foodie" cities and a $100 million Series A funding round, the largest Series A to date for a plant-based meat company. The startup plans to expand TiNDLE to additional major U.S. cities in the next few months, including Miami, Austin and more. Stay tuned for future developments and restaurant news.
Participating in the Series A round are new international investors Alpha JWC, the Southeast Asian venture capital firm; the Singapore-based global investment fund, EDBI; and UK-based MPL Ventures. Returning from previous rounds are Temasek through its newly established Asia Sustainable Food Platform, GGV Capital, K3 Ventures and Bits x Bites. With the company's plans to swiftly increase its global footprint this year, the fundraising comes from a broad mix of both Europe and Asia-based investors, following the seed round of $30 million that took place last summer. Total funding for the startup now exceeds $130 million.
TiNDLE has seen rapid success across several culinary epicenters – including Singapore, Hong Kong, Amsterdam and Dubai – and the new funding supports Next Gen Foods' acceleration to bring TiNDLE to key markets around the globe like the United States. Starting today, American diners can now taste TiNDLE in a range of delicious preparations at select eateries.
Andre Menezes, CEO and Co-founder, Next Gen Foods: "There's no question that the United States is home to some of the best food cities on the planet – and we're excited to bring TiNDLE to this market and hear what consumers think. The U.S. has long been a target market for us, and thanks to our lineup of fantastic investors who have participated in this funding round, this is only the beginning of our journey in delivering delicious and sustainable foods to reverse our climate crisis."
Joshua Yap, Executive Chef, BAIA, San Francisco: "I was very impressed with TiNDLE. As a non-vegan chef, I can definitely vouch that this product is very close to mimicking the flavor and texture of chicken. Being at BAIA has widened my range of possibilities in cooking with vegetables and plant-based products. TiNDLE opens up a large window for chefs, vegan or not, to play with and create new recipes in their kitchens."
TiNDLE is a versatile, easy-to-work-with, plant-based chicken that has caught the eye of all-star chefs and culinary professionals due to its unique versatility and similarities in taste and texture to chicken from birds. It features the distinctive flavor of chicken, thanks to Lipi, the company's proprietary emulsion of plant-based ingredients that mirror the aroma, cookability and savory qualities that typically comes from chicken fat.
TiNDLE is made of nine simple ingredients, all of which are ubiquitous and well known to international regulators and food manufacturers. In addition, it is high in protein and fiber and contains no antibiotics, hormones, cholesterol, or genetically modified ingredients.
Several of America's leading chefs and culinary personalities – including James Beard Award winner and The New York Times best-selling author, Rocco DiSpirito, and Food Network personality and grillmaster, Chef Chad Rosenthal – are already innovating and cooking with TiNDLE. Chef Rocco DiSpirito recently joined the company as a culinary advisor and consultant, testing early crowd favorites in his TiNDLE Parmesan Sliders and TiNDLE Lotus Leaf Baos at last fall's New York City Wine & Food Festival.
Consumers can also sample a taste of Chef Chad Rosenthal's restaurant-quality experience nationwide through the Motel Fried Chicken storefront on Goldbelly – which offers a convenient and interactive meal kit featuring his signature TiNDLE Picnic Chicken Sandwich. Goldbelly is a curated marketplace for gourmet food and gifts, delivered straight to your door.