Nicole Astra:
Welcome to Talking Plant Protein. I'm Nicole Astra, and have something truly special for you today. Next Gen Foods is a friend of the show. And as they prepare to launch TiNDLE in the States, they invited TPP along for the ride. We joined Co-founder, Andre Menezes for an exclusive tasting.
Andre Menezes:
First of all, thank you so much for coming down here. We're in Chicago now. The idea of today is actually to try with some American and American fusion, or cuisines that are popular in America, trying TiNDLE take on them and seeing how we like it, developing some recipes and some materials that could help our restaurant partners in the future.
Nicole Astra:
Chef Nicole VanWort with Charlie Baggs Culinary Innovations, created 12 dishes showcasing the versatility of chicken alternative, TiNDLE. This is the first look at what will soon be available to restaurants throughout the U.S. We're talking satay, kebabs, fajitas, and my favorite dish of the tasting, ramen. It was delicious. I was sincerely blown away by what was on my plate. And for the first time in decades, I as a vegetarian, was able to enjoy every morsel. So it was an inclusive experience as well. I'm Nicole Astra for Talking Plant Protein, with a heartfelt thank you to the TiNDLE team.
TiNDLE Co-Founder, Andre Menezes, invited TPP to join him and new team members as they tasted twelve dishes crafted by Chef Nicole Vanwort at Charlie Baggs Culinary Innovations. The diversity of the famous alternative chicken shined through fajitas, meatballs, satay, and ramen. This is an exclusive first look at what will soon be available in the US.
You can now find their products across the U.S. here.
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