Nestlé is further expanding its plant-based food portfolio with two new exciting innovations - plant-based alternatives to egg and shrimp.
The plant-based alternatives to eggs offer people a nutritious, tasty alternative to conventional eggs that is both sustainable and animal-friendly. 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.
It is versatile for a wide range of cooking needs and can be scrambled like real eggs, used in a frittata and pancakes or even as an ingredient when baking cakes or cookies.
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.