LATIN AMERICA – Nestlé has developed a powdered shelf-stable plant-based protein blend to complement egg dishes in a nutritious, and affordable way in Latin America, strengthening its mission of developing pocket-friendly foods and beverages that incorporate nutritious plant proteins to help people achieve adequate and balanced diets.

The shelf-stable egg alternatives come at a time when one-third of all people are affected by some form of malnutrition, and the pandemic, dysfunctional global food systems, and climate change are exacerbating poverty.

According to World Health Organization (WHO), malnutrition refers to deficiencies or excesses in nutrient intake, imbalance of essential nutrients, or impaired nutrient utilization.

 Dr. Francesco Branca, Director of the Department of Nutrition for Health and Development at WHO said during World Food Day 2019, that malnutrition is a complex problem to solve, but as levels of undernutrition and obesity rise, something must be done to ensure people have enough to eat and access the right foods.

He called for a major review of how food is produced, distributed, and the types that people are eating.

With this in mind, the Nestlé R&D experts who leveraged the company’s know-how in the development of plant-based food alternatives such as the recently launched vegan alternative to eggs under the Garden Gourmet brand, have also developed the new patented format for shelf-stable egg alternatives.

The Swiss multinational food and beverage company said people can replace some eggs with the nutritious soy-based alternative when cooking their favorite egg dishes.

This will result in an equal amount of protein, and a reduction in saturated fats and cholesterol, at a lower cost when compared to using more eggs instead.

Nestlé also notes that the product is fortified with iron to address one of the main micronutrient deficiencies and can be used in a wide range of dishes such as scrambled eggs, omelets, or baking.

Torsten Pohl, Head of Nestlé’s Product and Technology Center for Food said: “Egg is one of the most widely used protein sources. With this unique solution, we wanted to provide an affordable, nutritious solution that could be used to replace some of the eggs when cooking egg-based dishes.

The plant-based dry mix also brings an equivalent amount of quality protein and less cholesterol while ensuring a good taste and texture.”

The product is currently being tested in Central America under the Malher brand 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, commented that the company is testing the new concept in a region where egg dishes are a major source of protein for many.

 By replacing some eggs with this shelf-stable plant-based protein, Nestlé will not only provide an affordable alternative but a sustainable one too that many people can use when cooking breakfast, lunch, or dinner, added Lourdes.

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