Nestlé launches plant-based egg alternative

Nestlé has developed a powdered, shelf-stable, plant-based protein blend to complement egg dishes.

The product is versatile and may be used alongside and as a substitute for some eggs in dishes such as scrambled eggs, omelettes or baking.

According to Torsten Pohl, Head of Nestlé’s Product and Technology Centre for Food, the soy-based alternative contains an equal amount of protein to eggs and a reduction in saturated fats and cholesterol at a lower cost when compared to using more eggs instead. It is also fortified with iron to address one of the main micronutrient deficiencies.

Under the Malher brand, the product is being tested in Central America in a limited number of stores before being further rolled out across more markets in Latin America. Lourdes Muñoz, Regional Manager for Central America at Nestlé, said eggs dishes are a major source of protein for many in Central America, and the new product can provide a sustainable alternative.

The patented alternative was developed by Nestlé R&D teams who leveraged the company’s know-how in the development of plant-based food alternatives, such as the recently launched vegan egg alternative under the Garden Gourmet brand. They are also exploring novel solutions for affordable, shelf-stable protein blends that can be used as meat alternatives in geographies with limited cold storage supply chains.

Image credit: iStock.com/vaaseenaa