Nestlé has created a powdered shelf-stable plant-based protein blend to complement egg dishes.

Consumers will be able to replace their eggs with the “nutritious” soy-based alternative, which results in an equal amount of protein as chicken’s eggs and a reduction in saturated fats and cholesterol at a lower cost when compared to using more eggs instead. In addition, the product is also fortified with iron to address key micronutrient deficiencies.

The protein blend is versatile for a wide range of dishes, such as scrambled eggs, omelettes or baking.

The product is currently being tested in a limited number of stores in Central America under the Malher brand before being rolled out across more markets in Latin America.

“Egg is one of the most widely used protein sources,” said Torsten Pohl, head of Nestlé’s product and technology centre for food. “With this unique solution, we wanted to provide an affordable, nutritious solution that could be used to replace some of the eggs when cooking egg-based dishes. The plant-based dry mix also brings an equivalent amount of quality protein, [and] less cholesterol, while ensuring a good taste and texture.”

“We are excited to test this new concept in Central America, where egg dishes are a major source of protein for many,” stated Lourdes Muñoz, regional manager for central America at Nestlé. “By replacing some eggs with this shelf-stable plant-based protein, we will not only provide an affordable alternative but a sustainable one too that many people can use when cooking breakfast, lunch or dinner.”

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