Tindle Foods has listed its alternative chicken products and new plant-based Stuffed Chicken line at 160 Giant Company grocery stores, marking a significant expansion into additional Eastern USA markets including Maryland, Pennsylvania, Virginia and West Virginia.
Presented as a “first of its kind in the plant-based category,” Tindle’s imitation Stuffed Chicken range innovates on the format of breaded and stuffed meat pockets. While embracing the familiarity of traditional Chicken Cordon Bleu, the recipe boasts bold flavor combinations including savory, cheesy Parmigiana and tangy, spicy Tikka Masala, enabling home chefs to swiftly prepare restaurant-quality meals in 10 minutes or less.
Stuffed Chicken pockets feature a crisp breadcrumb exterior and juicy, tender interior. They merge into a complete meal when paired with a side dish such as rice, pasta or vegetables. Each serving offers over 10 grams of protein and is a good source of fiber while containing zero cholesterol as well as no animal hormones or antibiotics.
“From Boneless Wings, Nuggets, Popcorn Chicken and Tenders to the latest Stuffed Chicken offerings, we are excited to have our full range of products rolling out to Giant and Martin’s stores across four states,” said J.J. Kass, the US managing director and senior vice president of business development at Tindle’s Chicago-based unit of Singapore-headquartered Next Gen Food.
Philly Foodies Invited to Mingle with Tindle
Meanwhile, Tindle will be offering a taste of its products at the inaugural Vegandale Philadelphia event on August 17. With performances by artists including Rick Ross, Saweetie, and Polog scheduled, the gathering promises to be an immersive vegan food festival that celebrates the world of plant-based foods and culture.
In partnership with Rosey’s Banh Mi, a new restaurant concept by local chef and culinary advisor Chad Rosenthal, a special Tindle Banh Mi will be featured made with vegan mayo, cucumbers, jalapeño, cilantro, pickled carrots and daikon radish on a lightly toasted baguette.
