Nestlé is expanding its portfolio of plant-based foods with two new innovations: alternatives for eggs and shrimps will be brought onto the market as part of the Garden Gourmet brand.
Egg substitute Garden Gourmet vEGGie is vegan, contains soy protein and omega-3 fatty acids and was awarded Nutri-Score A. The product can be beaten like real eggs to make an omelette or serve as a basis for a frittata. Nestlé Garden Gourmet is also introducing Vrimps, a plant-based alternative for shrimps. Vrimps are made from a mixture of seaweed, peas and konjac root and have a Nutri-Score B. According to the manufacturer, it also has "the authentic texture and taste of juicy shrimps."
"Our new plant-based alternatives for shrimps and eggs have an authentic texture and taste, as well as a favourable nutritional profile, making them a great substitute for animal-based versions of shrimp and eggs in a wide range of dishes. Our years of expertise in plant, protein, and nutritional sciences enabled our teams to develop these great innovations in less than a year. Currently, our research teams are already preparing for the next wave of plant-based releases", says CTO Stefan Palzer.