Nestle extends its menu innovation with Plant-based egg and shrimp

The Garden Gourmet Vrimp follows the successful launch of Garden Gourmet Vuna which is now available in Switzerland, Germany, Italy and the Netherlands.
  • Nusra Deputy Features Editor
Nestle

FMCG major 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, shared the statement.

The plant-based alternatives to eggs offer people a nutritious, tasty alternative to conventional eggs that is both sustainable and animal-friendly.

“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,’ shared Stefan Palzer, Chief Technology Officer, Nestlé.

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.

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 flavor of succulent shrimps.

The Garden Gourmet Vrimp follows the successful launch of Garden Gourmet Vuna which is now available in Switzerland, Germany, Italy and the Netherlands. Plant-based seafood alternatives help to reduce overfishing and protect the biodiversity of our oceans.

“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,” he added.

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.

“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,” pointed Wayne England, Head of  food business, Nestle.

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