Nestlé Launches Plant-Based Egg and Shrimp Alternative
Nestlé expands its vegan range with plant-based alternatives to eggs and shrimp. Two new innovations are coming to market.
Nestlé is further expanding its portfolio of plant-based foods with two exciting new innovations – plant-based alternatives to eggs and shrimp.
Eggs without hens, shrimp without fishing nets. The company has set itself the goal of offering people a variety of plant-based foods and beverages that complement their daily diet and are good for them and the planet.
The plant-based egg alternatives offer people a nutritious, tasty alternative to conventional eggs that is both sustainable and animal-friendly. Launched under the name 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 in the kitchen and can be whisked like a real egg, used for frittatas and pancakes, or even incorporated as an ingredient when baking cakes or cookies.
In addition, Nestlé has expanded its range of plant-based seafood with the Garden Gourmet Vrimp. It is vegan and made from a combination of algae, peas, and konjac root. It is a source of dietary fibre and is rated Nutri-Score B in Europe. It also has the authentic texture and taste of juicy shrimp. They are perfect as a topping for salads and poke bowls and can be used in stir-fried dishes, pasta dishes, or as a pizza topping.
Vrimp
Garden Gourmet Vrimp follows the successful launch of Garden Gourmet Vuna, which is now available in Switzerland, Germany, Italy, and the Netherlands. Plant-based alternatives to fish and seafood help reduce overfishing and protect the biodiversity of our oceans.
Our new plant-based shrimp and egg alternatives have an authentic texture and taste, as well as a favorable nutritional profile that makes them a good substitute for animal-derived shrimp and eggs in a wide variety of dishes. Our long-standing expertise in plant, protein, and nutritional science has enabled our teams to develop these great innovations in less than a year. As we speak, our research and development teams are already preparing the next wave of plant-based product launches.
Stefan Palzer, Nestlé Chief Technology Officer
The two products Vrimp and vEGGie were developed by R&D experts from Nestlé Research in Switzerland and the dedicated R&D center for culinary foods in Germany, using proprietary technologies. They are now being launched in a limited number of stores in Switzerland and Germany for testing and learning purposes.
Wayne England, Head of Nestlé's food business, says: «We are proud to offer an amazing range of plant-based foods that truly deliver on taste, texture, and nutritional value. With these new test launches, we are further expanding our offering to give people great options they can use in their everyday cooking, whether for breakfast, lunch, or dinner with friends or family.»
Nestlé is leveraging its experience, innovative strength, and scale to go beyond the burger and help people around the world shift toward a more plant-based diet. The current portfolio includes plant-based alternatives to meat, fish, and seafood, which can also be used as ingredients in a wide range of plant-based dishes such as lasagna and pizza. In addition, Nestlé offers a broad range of plant-based dairy alternatives, including milk alternatives, coffee blends, cream drinks, chocolate and malt beverages, ice cream, and vegan confectionery.
