The food tech company will broaden its portfolio to include additional meat and dairy products such as sausages, milk and ice creams for consumers worldwide
Singapore-based TiNDLE Foods announces an expansion into new categories, reinforcing its commitment to delivering great-tasting and high-quality foods in order to build a more sustainable food system. The company also unveils a new brand identity that reflects its latest evolution to tap into a wider net of categories and plans to release additional meat and dairy products under the TiNDLE Foods umbrella.
The expanded TiNDLE Foods platform will serve the development, production, and sales of its existing TiNDLE Chicken products on top of brand-new, plant-based foods that now include dairy and other meat analogues, including sausages. Led by Chief Technology Officer John Seegers, the team’s decades of experience in the plant protein and product development space will be instrumental in creating a more diverse and assorted product range outside of the chicken, allowing consumers to shop for TiNDLE products every meal of the day, from breakfast to dessert.
Later this year, the company plans to introduce its first range of plant-based sausages, including Bratwurst, Italian and Savory Breakfast sausages. Additionally, the company will see increased efficiencies from the recent acquisition of dairy startup Mwah!, including expanded R&D capabilities and expertise in dairy product development, as led by co-founders Damian Piedrahita and Claudia Comini. TiNDLE Foods will roll out a range of new plant-based milks and further develop its collection of creamy and decadent gelatos, following the limited launch of its signature Madagascan Vanilla Gelato in select London eateries this past spring.
“The new TiNDLE Foods marks a significant milestone in our journey in providing excellent food experiences that will help accelerate the transition to a more sustainable food system,” said Andre Menezes, CEO and Co-Founder of TiNDLE Foods. “As we grow into new product categories and increase our capacity to make the best-tasting meat and dairy products – some of the most beloved foods in our society – we’re now able to get closer and closer to finding viable and delicious solutions to help save our planet.”
