More plant-based meats on Asian plates

From collaborations with restaurants to fresh funding for new plant-based products — the next month will see several partnerships designed to bring more plant-based meat products to Asian plates and tables.
The Langham Shanghai, Xintiandi hotel joined forces with plant-based meat provider Green Monday Group to curate an innovative and creative vegetarian menu in China. They will offer a weekly vegetarian buffet using OmniPork products, made from a proprietary blend of plant-based proteins, non-GMO soy, shiitake mushroom and rice. The new vegetarian buffet menu will be available in Cachet, one of the hotel's restaurants.
Fresh off from successful launches in Hong Kong and Macau, Singapore-made Tindle or chicken, made from plants, is back to its home ground in Singapore. Chefs and bartenders from 10 bars and restaurants in the city-state have created a Bar Bites & Booze (TBB&B) menu using the plant-based chicken product. F&B operators find the plant-based chicken meat versatile to use in Southeast Asian or Middle Eastern dishes.
Meanwhile, Insane Meals launched its plant-based meal subscription service. Mindful of ranging tastes from flexitarian to vegetarian, the new service curates dishes from various cuisines, offering a different menu each week to keep options dynamic and fresh.
Lastly, food-tech company Shandi has received fresh funding from Singapore-headquartered Tolaram – one of Africa's largest packaged food companies. The company managed to raise more than US$700,000 for a manufacturing facility in Singapore to commercialise and scale Shandi's proprietary plant-based chicken products. Other investors in this round include Australia based food-tech accelerator SparkLabs Cultiv8, former CEO-India for Louis Dreyfus and prominent angel investor Simmarpal Singh.
Bernice Tay, director of Food Manufacturing, Enterprise Singapore, said partnerships between established food companies and emerging food tech start-ups invigorate the local alternative protein ecosystem. (Compiled by Kristy Tan)

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