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Nestlé, Mondelēz pump out plant-based innovation

7th October 2021 By Bridget O'Connell | | @foodtickernz

International FMCG behemoths Nestlé and Mondelēz continue to work on plant-based innovation in the race to stake a claim – or not get left behind – in the exploding sector.

Mondelez says the new Plant bar took two years to develop.

Swiss giant Nestlé is following up its tuna alternative, Vuna, with the development of Vrimp – you guessed it, a vegan-friendly shrimp.

The world’s biggest food company described the product, which is made out of seaweed, peas and konjac root, as having the “authentic texture and flavour of succulent shrimps”.

It has replicated the shape of the seafood by using moulds, and the pinkish orange colour by using paprika and carrot. The product would be sold under its Garden Gourmet brand in Europe.

Also joining the Garden Gourmet brand is a new vegan egg product, vEGGie, The product is made with soy protein, and contains omega-3 fatty acids. Like conventional eggs, the product can be scrambled, used in pancakes, or as an ingredient in baking, Nestlé said. It is expected to go on sale in Swiss supermarkets this year.

The company’s chief technology officer, Stefan Palzer, said the 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.”

“Our longstanding expertise in plant, protein and nutritional sciences enabled our teams to develop these great innovations in under a year,” Palzer said.

“As we speak our R&D teams are already preparing the next wave of plant-based launches.”

Mondelēz has also just announced its latest plant-based product, with the impending UK launch of a vegan Cadbury Dairy Milk alternative called Plant Bar.

The bar, which has been developed over two years at Mondelēz’s Global Centre of Excellence for Chocolate Research and Development in Bournville, is scheduled to hit the market next month with a retail price twice that of its classic Dairy Milk bar.

The two products, Smooth Chocolate and Smooth Chocolate with Salted Caramel flavours, were both made with almond paste instead of milk.

According to Mondelēz, almond paste provided a similar taste and texture to milk ingredients with a hint of nuttiness, and made the bars suitable for vegans.

“With 500,000 participants in this year’s Veganuary – double the number of participants from the year before, the increasing public appetite for varied snacking options and plant-based alternatives has never been more apparent,” Louise Stigant, the UK managing director of Cadbury’s owner, Mondelēz International, said.

“At Mondelēz, evolving consumer demands have long informed our ambition to provide a wide range of products that work for everyone and the new Cadbury Plant Bar range is the latest stop on this journey.”



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