Nestlé expands plant-based food portfolio with egg and shrimp

Nestlé is using its experience, innovation capabilities and scale to go ’beyond the bun’ and support people across the world to embrace more plant-based diets

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.