Nestlé expands dairy alternative range with plant-based Nesquik launch in Europe

30 Sep 2020 --- Nestlé is expanding its range of dairy alternatives with the launch of a plant-based Nesquik drink in Europe that is lower in sugar compared to the regular version. A combination of oats and peas with sustainably sourced cocoa, the new ready-to-drink beverage will initially go on the market in Spain, Portugal and Hungary before being rolled out in other European countries.

With 100 percent natural ingredients, the new Nesquik is a source of plant-based protein, naturally lactose-free and certified by the Vegan Society.

“What better way to bring more plant-based products into people’s everyday lives than with much-loved brands like Nesquik. We’re really proud of this new drink – it really hits the spot with that familiar Nesquik cocoa taste,” says Yasser AbdulMalak, head of dairy products for Europe, Middle East and North Africa at Nestlé.

The plant-based Nesquik move comes as more consumers are including plant-based alternatives and ingredients in their diets. 

Click to EnlargeThe plant-based Nesquik drink is lower in sugar compared to the regular version. The launch in Europe follows the introduction of Nesquik GoodNes in the US in January, also based on oats and peas.

And in March, Nestlé Australia introduced a plant-based version of its cocoa malt beverage, Milo, that was initially established in 1934. The new Milo replaces milk powder with soy and oats and the core ingredients are the same as the original Milo – malt, barley and cocoa.

Nestlé also launched its first dairy alternative drink formulated for children earlier this year, under its Ninho brand in Brazil. The plant-based Ninho Forti+ is a ready-to-drink beverage based on oats. It comes in strawberry & banana and apple & banana flavors with fruit pulp.

These launches all underline Nestlé’s increased focus on authentic plant-based food and beverages as consumers look at different ways to enjoy and balance their protein intake and lower the environmental footprint of their diets.

There has been a succession of NPD from Nestlé this year as the food giant continues to resharpen its focus on high-growth plant-based global markets. 

“More and more people are looking for tasty and nutritious plant-based options. That is why we are adding them to our global line-up through some of our most trusted brands such as Nesquik, Click to EnlargeNestlé has just inaugurated a new R&D Accelerator at its Konolfingen center, where start-ups, students and Nestlé scientists can leverage Nestlé’s unique dairy and plant protein expertise.Milo and Ninho. There is more to come, so watch this space,” adds Mayank Trivedi, head of the dairy strategic business unit at Nestlé.

Globally, Nestlé has around 300 R&D scientists, engineers and product developers dedicated to the research and development of plant-based products. Dairy and protein experts create dairy alternatives with a creamy mouthfeel, superior nutritional profile and great taste.

“We use different types of plant protein sources across our portfolio and provide people with an exciting range of products that they can use in their favorite recipes and meals,” says Swen Rabe, head of Nestlé's Product Technology Center for Dairy in Konolfingen, Switzerland. “Combining our long-standing protein expertise with innovative trend-based ideas, at our R&D Accelerator we have the ability to develop and test new concepts in under six months, and to bring them to market quickly.”

Nestlé has just inaugurated a new R&D Accelerator at its Konolfingen center, where start-ups, students and Nestlé scientists can leverage Nestlé’s unique dairy and plant protein expertise to quickly bring innovative products to consumers.

Nestlé already offers a variety of products made from rice, oat, soy, coconut and almonds. Examples include a vegan Carnation condensed milk alternative in the UK and other countries, Natural bliss coffee creamers and Starbucks non-dairy creamers in the US, a new vegan-friendly Milo in Australia and plant-based Nescafé cappuccinos and lattes in Europe and Oceania.

Edited by Gaynor Selby 

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