What can you tell us about Nestlé’s commitment to providing sustainable meat alternatives?
Nestlé is passionate about making nutritious plant-based foods, helping those who are seeking to limit their meat and dairy intake for environmental, ethical or health reasons — higher in protein, lower in calories. At the end of the day, we identify ourselves as the “Good food, good life” company.
What are the latest trends in vegan food?
It is all about plant-based milks, including pea and soy, vegan chocolate, and meat substitutes.
What vegan-friendly options does Nestlé currently offer and what is in the pipeline?
At Nestlé, we have a wide range of meat-alternative brands, including Garden Gourmet®, Harvest Gourmet®, and Sweet Earth®. The portfolio is rich in products, such as the Plant-Based Awesome™ Burger, Schnitzel, Nuggets, Meatballs, Stir-Fry Mince and Plant-Based Tuna – Vuna. In Europe, Nestlé has recently launched Wunda, a plant-based pea milk as well as vegan KITKAT®.
Do you have any signature vegan dishes?
My signature vegan dishes are; Korean Vegan Bao and Vegan Lasagna both made with our SWEET EARTH® Awesome™ Burger.
What tips would you like to share with fellow chefs who are seeking to serve vegan dishes?
Always be creative when launching a new vegan dish. Also, make sure you use the right spices and sauces to get the optimal aroma and taste.
If you were trying to convince someone to try Nestlé vegan products, what would you say?
It is guilt-free, tastes great, is sustainable and guarantees optimal results, every time.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
