Manufacturer of vegan chicken establishes US headquarters and R&D center #Manufacturer #vegan #chicken #establishes #headquarters #center Welcome to Americanah Blog, here is the new story we have for you today:
Alternative meat manufacturer Next Gen Foods has formally made Chicago the home of its US operations. In addition, the business opened a new R&D facility in the city that it jointly developed with The Hatchery Chicago.
Tindle, Next Gen’s main chicken substitute, was already introduced in Chicago and is now available on the menus of more than 15 restaurants there.
Next Gen was established in 2020 with its original base of operations in Singapore as a producer of healthy plant-based foods. Following a $100 million Series A fundraising round, the company earlier this year declared its aspirations for US expansion.
According to Andre Menezes, chief executive officer and co-founder of Next Gen Foods, “Tindle has enjoyed great, consistent growth in the past 15 months, much of it in the US, so now is the perfect time to strengthen our presence here as we complete our home base in Chicago.” “As a recent transplant, I’m continually motivated by this city and the possibilities it offers for the advancement of both the plant-based food sector as well as food innovation in general.”
Together with Next Gen’s current R&D facilities in Singapore and Europe, the company will use the facility to investigate and create innovative plant-based products. The facility will also act as the business’s entry point for expanding into US sales channels like foodservice and retail.
The 67,000 square foot Hatchery building, which is a part of the Industrial Council of Nearwest Chicago’s food industry incubator, will house Next Gen’s R&D laboratory.
Mr. Menezes stated, “We founded Next Gen Foods with the objective to make protecting the environment simple, enjoyable, and delicious. “By strategically and geographically establishing a presence in Chicago, the heart of the food industry, this will enable us to enhance consumer acceptance of plant-based meats through continued research and development and to further build our ties in the F&B community.”
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