The manufacturer has extended its vegan range with a new egg substitute made with soy protein and containing omega-3 fatty acids. Designed to closely mirror the taste, nutrition and performance of real eggs, the product – branded Garden Gourmet vEGGie in Europe – can be used in a frittata or as an ingredient in cakes and cookies.
Also joining the Garden Gourmet range was a new plant-based shrimp made from a combination of seaweed, peas and konjac root called Vrimp. Nestle positioned the vegan shrimp as a compliment to salads and poke bowls, or enjoyed in stir fry dishes, pasta dishes and on top of pizza.
Stefan Palzer, Nestlé chief technology officer said, “Our new plant-based shrimp and egg alternatives have an authentic texture and flavour, as well as a favourable nutritional profile which makes them a good replacement for animal-based shrimp and eggs in a wide range of dishes.
Innovations in under a year
“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.”
The two products will initially have a limited launch in some European markets, including Switzerland.
Nestlé also announced it had removed an estimated 59m teaspoons of sugar and 3m teaspoons of salt from its cereal products, as it continued its staggered ‘salami slice’ reformulation approach to improve the nutritional profile of its cereals.