Sir Paul McCartney Just Invested in This New Vegan Chicken. Where to Try It.

TiNDLE, the newest entry into the vegan chicken market, is set to launch this week, after much anticipation and an unprecedented amount of pre-market funding. The company raised over $100 million, even before the first bite had been sold to the American public.

Now TiNDLE – which is named after the 19th-century physicist John Tyndall who proved the connection between atmospheric CO2 and the greenhouse effect on global warming – will be available at a handful of restaurants, food trucks, and other plant-based locations nationwide. Following a staggering $100 million Series A funding round, The first product from Next Gen Foods, Tindle is expected to be available in more places soon, as the company is planning to accelerate national distribution.

Next Gen’s monumental raise became the largest Series A funding round for plant-based meat, especially remarkable considering the public had not yet tasted the product. The record-breaking funding package was joined by Sir Paul McCarntney. Other investors included Alpha JWC, EDBI, and MPL Ventures, as well as the Asia Sustainable Food Platform, GGV Capital, Bits x Bit, and K3 Ventures, which had also participated in an initial $30 million seed round last year.

Several restaurants will debut TiNDLE plant-based chicken this week, and the company aims to take a "chef-first" approach to roll it out while promoting its versatility in different types of cuisine. If you're curious, order TiNDLE on Goldbelly for home delivery across the country.

“There’s no question that the United States is home to some of the best food cities on the planet– and we’re excited to bring TiNDLE to this market and hear what consumers think,” CEO and Co-Founder of NextGen Foods Andre Menezes said. “The U.S. has long been a target market for us, and thanks to our lineup of fantastic investors who have participated in this funding round, this is only the beginning of our journey in delivering delicious and sustainable foods to reverse our climate crisis.”

TiNDLE has been tested in Hong Kong, Amsterdam, Dubai, and Singapore, to a widely positive response. But now, the brand will be available to diners in California, New York, Florida, and Pennsylvania all in the first week. Consumers can find the vegan chicken at:

The TiNDLE food truck will be stationed at Brooklyn Borough Hall on February 16 and at Union Square on February 17.

“The overall response to TiNDLE from both chefs and consumers over the past 10 months has blown us away," Menezes said. "And we’re looking forward to bringing it next to two of the biggest markets for chicken: the United States and Europe.”

The company hired Chef Rocco Dispirito to join as a culinary consultant and advisor. The company announced that it plans to expand its team of culinary experts to ensure that the vegan chicken continues to exceed expectations. The new investment allows the company to expand its R&D teams internationally, hiring more food technologists to perfect the recipe.

TiNDLE's ingredients include soy- and wheat-based texturized protein, Lipi, coconut oil, methylcellulose, and oat fiber. With 17 grams of protein and 8 grams of fiber per serving, the vegan chicken provides consumers with a nutrient-packed option.

The company also prioritizes its carbon footprint and environmental impact. Plant-based chicken reduces water usage by 82 percent, 74 percent less land, and 88 percent less greenhouse gas emissions than actual poultry, according to a Blue Horizon report.

Founded in 2020, the food tech company anticipates accelerated growth following its US restaurant debut. “Within a year, we’ve gone from launch to more than 200 restaurants on three continents," says Chief Financial Officer at Next Gen Foods Rohit Bhattacharya. “We are grateful to have mission-aligned and long-term global investors supporting us during such a critical phase for the company – bringing their expertise and visionary leadership.”