A Ridiculously Good First Birthday

What a year it has been. Born during a pandemic, the team behind TiNDLE – and our parent company, Next Gen Foods – has been remote and global from day one. This has meant busy schedules, round-the-clock calls and lots of chicken – all to achieve a mission to create a more sustainable food system.

Since our global debut in March 2021, the world has experienced notable change. To begin with, climate change caused massive fires to break out across California. Australia flooded. A third Covid variant emerged, and carbon emissions soared as the economy returned. But it wasn’t all bad. Emma Raducanu became the first qualifier to win the US Open. More than 8 million Covid vaccines were administered. Adele made a comeback and electric vehicles outsold diesel in Europe. And throughout this, a mission-driven food startup grew from serving its plant-based chicken in one restaurant in on city, to over 400 in 42 different cities across the globe. With our goal to create a more sustainable future, TiNDLE, the ridiculously good chicken made from plants went global.

TiNDLE Waffles and Ice Cream served at Museum of Ice Creams across the globe

In the last month, we’ve celebrated our birthday across time zones from Austin to Singapore and Dubai. At SXSW in Austin, Chef Andrew Zimmern created a special TiNDLE Parm Slider and his now iconic TiNDLE Waffles and Ice Cream to celebrate his new role as a business and culinary advisor to the brand. In Singapore and the US, TiNDLE fans were treated to the ultimate sweet and savoury combination as 1,200 TiNDLE Waffles and Queen bee ice-creams were given out across three Museum of Ice Cream locations. While in Dubai, we collaborated with Sides, by the YouTube phenomenon Sidemen to serve up TiNDLE fried chicken along Kite Beach.

Chef Andrew Zimmern at Project Pollo Food Truck in Austin, Texas

There are no plans to slow down as TiNDLE continues to make its way across the US following its recent Austin debut. TiNDLE can now be found at Texas restaurants including Austin Rotisserie, Love Supreme Pizza Bar, Tiki Loco and TLC Vegan Kitchen. To top it off, San Antonio-based restaurant group, Project Pollo, will be overhauling their entire menu to present TiNDLE as their excusive chicken partner. 

TiNDLE’s first year has flown by and has been filled with many highlights. We checked in with a few of our team members to reflect on the most memorable and inspirational moments over this past year. 

Our very first bag of TiNDLE (let); The TiNDLE team at the very beginning...it’s crazy how much we’ve grown! (right)

Jean Madden, CMO of TiNDLE, shared: “Whether it’s been an inspired chef or a curious consumer devouring every bite, watching people enjoy TiNDLE has been incredibly rewarding. I joined in the Fall of 2020 and immediately fell in love with the TiNDLE mission to reverse climate change. As a mother of two young girls, I want to preserve this beautiful planet so that they can enjoy it too!”

Zoe Adamopoulos, our Business Development Manager (and Official TiNDLE hand model), was admittedly enticed by fried chicken, on top of some of the excellent culinary partnerships along the way. “As someone who went vegan 3 months prior to joining the company, I was inspired by our mission to make saving the planet a delicious experience…and it’s an added bonus I get to satisfy my fried chicken cravings as part of my job! I’ve enjoyed working alongside incredibly driven people, who help make our dreams a reality, like the recent Museum of Ice Cream collaboration and Sides partnership with The Sidemen.”

While Brian Ng, our Senior Trade Marketing Manager (and part time Chief Meme Officer), claims it was “love at first bite” as he tried TiNDLE for the first time at Three Buns in Singapore. He added, “I haven’t looked back since that first bite and am always amazed by what our team can pull off together – whether it’s Delle Alli’s first taste of TiNDLE or working to remotely launch in new cities around the globe.”  



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