Nestlé develops plant-based alternatives for eggs and shrimps

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.

Own innovations

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.