Plant-based alternatives to egg and shrimp now on menu at Nestlé

Nestlé is further expanding its plant-based food portfolio with two new exciting innovations – plant-based alternatives to egg and shrimp.

The company is committed to offering people a variety of plant-based food and beverages that complement their daily diets, and that are good for them and good for the planet.

Nestlé is further expanding its plant-based food portfolio with two new exciting innovations – plant-based alternatives to egg and shrimp

The company is committed to offering people a variety of plant-based food and beverages that complement their daily diets, and that are good for them and good for the planet.

The plant-based alternatives to eggs offer people a nutritious, tasty alternative to conventional eggs that is both sustainable and animal-friendly. Launched under Garden Gourmet vEGGie, the product is vegan, contains soy protein and omega-3 fatty acids and achieves a Nutri-Score A in Europe. It is versatile for a wide range of cooking needs and can be scrambled like real eggs, used in a frittata and pancakes or even as an ingredient when baking cakes or cookies.

Additionally, Nestlé expanded its plant-based seafood offerings with the Garden Gourmet Vrimp. It is vegan and made from a combination of seaweed, peas and konjac root. It is a source of fiber and comes with a Nutri-Score B in Europe. It also has the authentic texture and flavour of succulent shrimps. It is perfect for complimenting salads and poke bowls and can be used in stir fried dishes, pasta dishes or as topping for pizzas.

Stefan Palzer, Nestlé Chief Technology Officer says, “Our new plant-based shrimp and egg alternatives have an authentic texture and flavor, as well as a favorable nutritional profile which makes them a good replacement for animal-based shrimp and eggs in a wide range of dishes. Our longstanding expertise in plant, protein and nutritional sciences enabled our teams to develop these great innovations in under a year. As we speak our R&D teams are already preparing the next wave of plant-based launches.”

Both the Vrimp and vEGGie products were developed with proprietary technologies by R&D experts at Nestlé Research in Switzerland and the dedicated R&D Center for culinary food in Germany. They will now be introduced as a test-and-learn in a limited number of stores in Switzerland and Germany.

As Wayne England, the head of Nestlé’s food business, says: “We’re proud to have an amazing range of plant-based foods that really deliver on great taste, texture and nutrition. With these new test launches we’re continuing to expand our offering to give people great options they can use in their daily cooking, whether it’s for breakfast, lunch or dinner with friends or family.”

Nestlé is using its experience, innovation capabilities and scale to go ‘beyond the bun’ and support people across the world to embrace more plant-based diets. The current portfolio includes plant-based alternatives to meat, fish and seafood which are also used as ingredients in a wide range of plant-based meal favourites such as lasagna and pizza. Additionally, Nestlé also has a wide range of plant-based dairy alternatives including milk alternatives, coffee mixes, creamers, chocolate and malt beverages, ice cream and vegan confectionery.

www.nestle.com