Singaporean consumers have a growing appetite for plant-based proteins, and eateries have clearly picked up on it. Not only has there been a boom in concepts dedicated to meat-free feasting, plant-based meat alternatives have crept their way even into restaurants that take pride in their meat dishes. If you're curious about going meat-free, or simply looking for a spot where...
Prive's Tindle katsu curry. - TINDLE
SINGAPORE (The Straits Times/ANN): Shortly after making headlines for raising US$10 million (S$13.4 million) in a recent financing round, Singapore-based food tech company Next Gen Foods will launch its plant-based chicken brand Tindle on March 18 across 11 restaurant brands.
Its first product - an alternative to chicken thigh called Tindle Thy - is made with nine ingredients such as water, soy, coconut fat and the company's trademarked "magic ingredient" Lipi, a blend of "plant-based fats and flavour" and sunflower oil.
It is antibiotic- and hormone-free, and has been certified by the Health Promotion Board as a Healthier Choice option, containing less saturated fat and sodium than other plant-based alternatives.