Popular plant-based chicken brand TiNDLE launches at Schmatz in Tokyo in new German and Japanese-inspired menu items. 

Singapore-headquartered TiNDLE is bringing their globally-loved plant-based chicken to German craft beer brand and restaurant group, Schmatz in Tokyo. Kicking off at Schmatz’s Nakameguro and Yokohama locations, new German and Japanese-inspired dishes will be introduced to their menu.

Backed by Singaporean FoodTech startup Next Gen Foods, TiNDLE is the first chicken made from plants that was created with chefs targeted for culinary professionals. The versatile product will be featured in two dishes at Schmatz: the TiNDLE Karaage that puts a German twist on the Japanese classic, and the TiNDLE Hamburg Steak, a heartwarming oven-baked vegan dish with fresh potatoes and melted cheese.

“We’re looking forward to bringing TiNDLE to Schmatz in Tokyo and introducing that same chicken experience that people know and love to Japanese diners,” said Alex Ward, the Chief Operating Officer at Next Gen Foods,”We are grateful for the opportunity to partner with a celebrated restaurant group like Schmatz – showcasing TiNDLE as a special menu offering – as we work to bring TiNDLE to new parts of the globe and gather deeper intel on what consumers are craving when choosing a plant-based meat over the traditional, animal-based option.”

Tindle Tokyo

Home to the finest quality food and culinary creativity, Tokyo and Japan’s high concentration of award-winning restaurants offers limitless possibilities to innovation and applications of alternative proteins such as TiNDLE.

TiNDLE‘s product is made from only nine ingredients, offering a true healthy, sustainable, and delicious plant-based chicken that does not compromise taste, texture, or versatility, that also is antibiotics, animal hormones, cholesterol, and genetically modified ingredient free. In addition, plant-based chicken requires less land, less water, and produces less CO₂ than chicken from birds. According to a 2020 Blue Horizon report, choosing plant-based chicken over avian meat uses 82% less water, 74% less land, and emits 88% less greenhouse gases.

Marc Luetten, the CEO and Co-founder of Schmatz, shared, “We are always trying to innovate and bring fun, original elements into the dining experience at Schmatz. Our chefs are proud to have created not only delicious menu items using TiNDLE, but also those that are sustainable and inspire new possibilities for creating a better future for our planet.”

Tindle Tokyo

TiNDLE and Schmatz will also be hosting a free giveaway on the 22nd and 23rd of July, 2022, encouraging members of the public to sample their new TiNDLE signature dishes, alongside some limited-time items at Schmatz Nakameguro.

To find the full list of restaurants carrying TiNDLE across the globe, visit here.

Featured banner image credit: tindle.com


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