Podcast: Andre Menezes explains how a plant-based alternative to the world’s favourite meat was developed during the pandemic
Published in
Apr 14, 2022
The recipes were tested in an empty kitchen in the Central Business District of Singapore.
As the foodie haven Singapore locked down in the early days of the pandemic, the team of Tindle took an empty kitchen up and turn out recipes which they tested with top chefs.
The recipes were developed in 2020, the product was launched in 2021 and in 2022 the company is launching its products in US, UK and Germany.
The trick to this quick global expansion have common easily available ingredients with recipe ingredients ensuring quick international acceptance.
Hear this from a global citizen who calls Singapore home.
Available on Anchor, Apple, Google, Spotify and YouTube.
