What can you tell us about Nestlé’s commitment to providing sustainable meat alternatives?
A recent study showed that a limited red meat diet, rich in alternative protein sources, is better for the body as it decreases the risk of heart disease. Nestlé, being a people- and health-focused brand, has released a wide selection of plant-based products to meet the needs of its customers.
What are the latest trends in vegan food?
There are many new trends, especially when it comes to plant-based seafood, like plant-based vegan tuna, fish and shrimps. In addition, egg and sausage alternatives are on the rise. The dessert category is also booming, with vegan bakes and chocolate.
What vegan-friendly options does Nestlé currently offer and what’s in the pipeline?
In KSA, Nestlé’s vegan-friendly options include the SWEET EARTH® Awesome Burger™ and Plant-Based Schnitzel. There are additional products in development under our SWEET EARTH® Brand such as Plant Based meatballs, nuggets, chargrilled Pieces and Stir-Fry Mince.
What is your signature vegan dish?
I have several! These include Vegan Kofta made with the Awesome Burger™, as well as Chick’n Shawarma made with the Plant-Based Schnitzel.
What tips can you share with fellow chefs who want to serve their guests a greater variety of vegan options?
Veganism is the future. Preparing delicious plant-based dishes is no different from cooking with regular meat or cheese. Chefs just need to be creative; the sky is the limit!
How would you describe Nestlé’s vegan range?
Once you have a good product and are creative with it, no one can stop you from shining.
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.
