Nestlé’s culinary innovations focusing on protein

Nestlé is expanding its culinary portfolio with high protein products across key geographies. This includes solutions developed to meet specific nutritional needs under new brands, as well as the continuous innovation of its core brands.

The company recently introduced high protein foods to support GLP-1 users and consumers focused on weight management under its new Vital Pursuit brand. One example is the Vermont White Cheddar Mac & Broccoli Bowl, a high-protein pasta dish that incorporates pea protein into the pasta without compromising on taste and texture.

In total, the Vital Pursuit range features 14 delicious frozen meals that are available in different formats such as sandwiches, pizzas and bowls. Crafted by a diverse group of experts including chefs, nutritionists and experts at the Nestlé R&D center for food in Solon, Ohio, these thoughtfully portioned meals are high in protein and made with nutrient dense ingredients such as vegetables and whole grains. All products are now available at large retailers nationwide in the United States.

In India, Nestlé has launched Maggi Nutri-licious Chatpata Besan Noodles that are rich in protein and fiber. The innovative offering for the first time incorporates locally sourced chickpea flour, popularly known as ‘Besan,’ as a base ingredient in the noodles.

Food scientists at Nestlé’s R&D center in India leveraged their local culinary and spice-roasting expertise, as well as a proprietary method to eliminate the bitterness and astringency of chickpeas while ensuring great texture, taste and aroma. The result is a delicious and nutritious Besan noodle dish that consumers in India can enjoy from one of their favorite brands.

Nikhil Chand, head of the Food Strategic Business Unit at Nestlé: “While taste is at the core of our products, we are constantly innovating to meet the needs and evolving dietary preferences of consumers. This is being done across varied geographies like India and the US, as well as across billionaire brands like Maggi and newer innovations like Vital Pursuit.”

Swen Rabe, head of Nestlé’s Product Technology Center for Food in Singen, Germany: “Adequate protein intake is part of a balanced diet and people often have different protein needs depending on factors such as life stage and food preferences. We’re actively developing products that incorporate more protein, whether for specialized nutrition and health, affordable nutrition, or to bring new tastes and flavors to our core brands.”

Additionally, Nestlé is exploring affordable foods options that help to close the protein gap that exists for many people around the world. In Chile, Nestlé recently launched Maggi Rindecarne, a tasty, plant-based meat alternative that allows consumers to double the number of protein servings at an affordable price. For Central and West Africa, the company developed Maggi Soya Chunks, a tasty, soy-based dish that provides high-quality protein for everyday meals, at lower cost than animal protein.