Singapore’s best plant-based chicken, healthy food and climate change
Plant-based chicken TiNDLE launches at the city’s hottest restaurants including Three Buns, The Prive Group, Ebb & Flow Group and more
Text: Tiff H
Over the last decade, we’ve seen a huge surge demand for protein across the globe, with global meat consumption rising by about 1.4% a year. While our demand for protein isn’t likely to drop, the next ten years is going to see us finding our proteins from sources other than animals such as plant-based diets and many experts predict more change in the food industry in the next 10 years than in the last 50.
While it’s old news that you can get your protein from other foods besides meat, and it’s true that we’re seeing a rise in vegetarianism, veganism and other plant-based diets, we’re likely to be entering an era where going plant-based will be a necessity rather than a lifestyle choice — essential both for our health and our environment.
That’s why TiNDLE is such a gamechanger — it’s chicken, made from plants. Launching in Singapore this very week (March 18) TiNDLE will be exclusively available across 13 celebrated restaurant brands. Prepare for a mind-blowing foodie experience that brings everything we love about chicken — the taste, texture and versatility — in a way that is better for the planet and better for us.
Better for our health
The global pandemic could be seen as a turning point on our collective relationship with health. We’re seeing an unsurprising prioritisation of keeping our body healthy and boosting our immune system. While there aren’t any specific foods or diets that can prevent or cure COVID-19, healthy and nutritious diets are key for supporting our immune system.
Research has shown that plant proteins are a lot cleaner than animal proteins as you’re not consuming a lot of the industrial pollutants from industrially-farmed meat, such as growth hormones, nitrites, heavy metals and saturated fat. Additionally, plant proteins are much more alkaline-forming compared to animal proteins which are extremely acidic, contributing to diseases like cancer, heart disease and other chronic diseases.
Comprising only nine ingredients, TiNDLE Thy uses simple non-GMO and non-Novel ingredients, all made of plants and guaranteed no nasties. The core ingredients are water, soy, sunflower oil and coconut fat; TiNDLE Thy naturally doesn’t contain any cholesterol, sugars and trans-fat yet contains 17g of protein per 100g. It’s also antibiotic- and hormone-free and has been certified by Singapore’s Health Promotion Board as a Healthier Choice option, with less saturated fat and sodium than other plant-based alternatives in the market.
Better for the planet, minimising climate change
Agriculture and food production is mostly an extractive system, and is environmentally destructive. The meat industry in particular is extremely inefficient in its usage of resources, requiring a high input of water, feed, and land resources to produce a disproportionately low amount of meat. Animal-protein-replacement products are increasingly competing for share of protein consumption in select markets, spurred especially by consumers’ concerns over the environmental impact of livestock production. Not only is chicken made from plants super-tasty and better for your wellbeing, it’s also more sustainable using 74% less land, 82% less water and producing 88% less greenhouse gas emissions compared to traditional chicken.
Where you can find TiNDLE
From March 18, foodies in Singapore will be the first in the world to try this new generation of plant-based chicken available first at 13 fantastic F&B brands island-wide including one of Asia’s top 50 bars 28 HongKong Street, American burger bar Love Handles and the newly opened 1-Atico at the top of ION Orchard.
Some of Singapore’s favourite chefs have been hard at work perfecting delectable TiNDLE dishes, so whatever food mood you’re in, TiNDLE has you covered. This includes Chef Manjunath Mural (Michelin Star, ex-Song of India) who has put a TiNDLE twist on his classic dish with a Butter TiNDLE Pot Pie at recently-opened ADDA.
Adam Penney, Group Executive Chef of Three Buns will feature four TiNDLE dishes on the menus at Keong Saik Street and The Quayside outlets, including a mouth-watering TiNDLE Kiev Burger called From Russia With Love that he’s been working to perfect for almost two decades before TiNDLE came along!
Guests can also look forward to Privé’s TiNDLE Katsu Curry, a crispy breaded TiNDLE cutlet in aromatic Japanese curry, paired with apple-edamame-corn salsa and steamed brown rice; Empress’ Sesame-Crusted Lemon TiNDLE features a TiNDLE fillet coated in sesame seeds and drizzled with a tangy lemon sauce; and Three Buns’ The Big Cease, a to-die-for buttermilk fried TiNDLE fillet topped with a creamy Caesar sauce in a perfectly toasted bun.
In addition, a special launch partnership with Insta-famous food truck The Goodburger will see the TiNDLE experience available to CBD warriors during launch week. TiNDLE’s Ridiculously Goodburgers will be available at Raffles Place (Ocean Financial Center, 10 Collyer Quay, Singapore 049315) on the 18th, 19th, 22nd and 23rd of March from 11am until 3pm (or until sold out). It's the fastest fingers first as the first 100 burgers on each day are free! Simply show you’ve followed @TiNDLEfoods on Instagram and be waiting in line on T-Day!
TiNDLE’s exclusive launch partners include Three Buns, Privé, Bayswater Kitchen, The Good Burger, ADDA, Love Handle Burgers, Sunny Slices, The Market Grill and 28 Hong Kong Street. For more information, visit tindle.com or follow @tindlefoods on Instagram.
