Veganuary is an annual challenge that encourages people to follow a vegan lifestyle for the month of January. How can Nestlé help to endorse the concept?
In 2021, Veganuary reached 224 million people on social media. More consumers are joining this challenge every year. Of these, 40 percent stay vegan and adapt this lifestyle. It is a great opportunity for restaurants to try new vegan concepts in January, and we as Nestlé Professional are helping our customers with full 360-degree marketing support both online and in-store.
What are the latest trends in vegan food?
There are many new trends, especially on the plant-based side of the “seafood” category, like plant-based/vegan tuna and fish alternatives. We are seeing adaptations of almost everything into plant-based and vegan dishes/cuisines, pizzas, sausages and dim sum. Now, we are tapping into the dessert category even more with vegan bakes and chocolate.
What are Nestle’s latest releases when it comes to vegan products?
In addition to the SWEET EARTH® AWESOME™ Burger, as of December 2021, our new recipe of Nuggets and Schnitzel will be vegan certified instead of vegetarian. The new version has a more “chicken-like” taste as well as a crispy coating and super juicy interior. In terms of our new innovations, in Q1 2022 we will be launching our Vegan Balls and Vegetarian Chargrilled Pieces, followed by the vegan AWESOME™ Sausage and AWESOME™ Fillet Pieces.
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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.
