Serving up new plant-based options

Date: 05.06.2023Source: Nestlé Professional

To meet growing demand, Nestlé Professional has been increasing its range of plant-based dairy alternatives for food service professionals, leveraging Nestlé’s global R&D expertise on plant-based innovation. It is also sharing that expertise with baristas and other out-of-home providers with a series of webinars led by the team of Nestlé Professional.

A focus of recent out of home launches has been in Asia: a Nestlé Barista plant-based coconut drink was launched in Thailand earlier this year, primarily for use in cold beverages to meet consumer tastes there while in China, Nestlé has launched two new plant-based dairy alternatives in the past year – one pea- and one oat-based – under the Nestlé Barista brand. The drinks were developed by baristas and can be used in hot and cold coffee and tea applications that meet local tastes.

Furthermore, a barista-focused dairy alternative made with peas was launched under the Nestlé Barista brand and launched in South Korea, Taiwan, and Singapore and in Latin America, the Nature’s Heart Barista plant-based oat drink was launched in Brazil at the end of 2022 for hot and cold applications.

Said Manuel Aleman, Global Category Lead Coffee Ingredients & Plant-Based Beverages at Nestlé Professional: “The trend towards more plant-based options remains, with around 40% of consumers around the world already moving to a diet with less or no animal products. Taste is key for people to choose and stay in the category, especially flexitarians who are an important target group for dairy alternatives in out of home.”

With wide-ranging innovation expertise in both dairy products and alternatives to dairy, Nestlé is well-equipped to deliver relevant solutions for out-of-home use across different countries.

Added Zenon Mandralis, Head of R&D for Nestlé Professional: “Our goal is to offer baristas and our customers plant-based alternatives that are very easy to froth, making the perfect latte or cappuccinos. Our scientists, product developers and baristas work together to ensure that the products are also great-tasting and nutritious, with the right foam texture, mouthfeel, and appearance.”

This work is primarily driven by R&D experts at Nestlé’s largest research and development centre for milk and milk alternatives in Konolfingen, Switzerland. The centre collaborates closely with the Nestlé Professional R&D team in Orbe, Switzerland to ensure that the products are adapted for use in professional machines at cafés, bars and restaurants worldwide. Through Nestlé’s regional innovation centres, including in China, the products are further tailored to local taste preferences, beverage menu variety, and dietary needs. For more visit nestle.com

David Cox / IDM

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