Garden Gourmet Vrimp is Made with Seaweed, Peas and Konjac
Laura McQuarrie — October 7, 2021 — Lifestyle
References: foodbusinessnews.net
Nestle SA is expanding its range of plant-powered offerings with Garden Gourmet Vrimp, a plant-based shrimp alternative that's made with seaweed, peas and konjac. The new product is said to have an authentic flavor and texture, as well as an attractive nutritional profile that makes it a perfect replacement for shrimp in many different dishes.
The Garden Gourmet Vrimp product by Nestle calls out to vegan consumers in particular thanks to a bold yellow stamp on the label, although the vegan shrimp alternative has the potential to appeal to a much broader audience of vegetarians and flexitarians as well.
This newest innovation from the company was created in less than a year thanks to Nestle's expertise in plant food, protein and nutritional sciences.
The Garden Gourmet Vrimp product by Nestle calls out to vegan consumers in particular thanks to a bold yellow stamp on the label, although the vegan shrimp alternative has the potential to appeal to a much broader audience of vegetarians and flexitarians as well.
This newest innovation from the company was created in less than a year thanks to Nestle's expertise in plant food, protein and nutritional sciences.
Trend Themes
1. Plant-based Seafood Alternatives - Opportunity to disrupt the seafood industry with plant-based alternatives that mimic the flavor and texture of traditional seafood.
2. Authentic Flavor Profile Foods - A trend towards developing plant-based alternatives that match the taste of traditional meat and seafood products in order to increase appeal and adoption by a wider consumer base.
3. Vegan Product Labeling - Opportunity for companies to market plant-based products specifically to vegans as well as to a broader audience of vegetarians and flexitarians.
Industry Implications
1. Food Manufacturing - Opportunity to expand product offerings to include more plant-based alternatives and to diversify into new markets.
2. Health and Nutrition - Opportunity to create high-nutrient, low-calorie plant-based alternatives to traditional meat and seafood products, appealing to a growing consumer interest in health and wellness.
3. Sustainability and Ecology - Opportunity to reduce the environmental impact of the fishing industry by developing more sustainable, plant-based seafood alternatives.
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