Nestlé’s Garden Gourmet propels plant-based festivities with foie gras substitute

20 Dec 2023 --- Nestlé is unveiling an improved version of Voie Gras — its animal-free alternative to foie gras — for a limited time in Belgium, Spain and the Netherlands. This is the company’s second seasonal launch this year, facilitated by production scale-up on its flexible R&D lines.

The launch reportedly comes with an improved recipe and taste formulated by the F&B giant’s R&D chefs and product developers, providing consumers with an indulgent plant-based substitute.

The Garden Gourmet product reportedly garnered positive consumer responses in Spain and Switzerland last year. 

Beyond animal suffering
Conventional foie gras is part of the cultural heritage of France and Hungary — the major producers of this product — but it is also considered a delicacy in several others. Foie gras production involves raising ducks or geese intensively so that they develop extensive fat deposits in their liver.

Animal-based foie gras requires ducks to be force- fed to develop extensive fat deposits in their liver.This production method is concerning to many consumers for animal welfare and health reasons. Studies show that the commercial production of foie gras involves the creation of steatosis (fat infiltration) in the liver that then expands to 7–10 times normal size. Ducks and geese are force-fed a high carbohydrate diet during the last 13–14 days of production.

The force feeding and enclosed captivity of the birds is driving the F&B industry to look for alternatives to reduce animal cruelty and offer a healthier option to consumers.

“In recent years, there has been a decrease in the consumption of foie gras for several reasons — one of them being a growing concern for animal welfare,” a Nestlé spokesperson tells Food Ingredients First.

“Our R&D teams used their creativity and innovation capabilities to develop Voie Gras for consumers who are looking for a great-tasting alternative to foie gras that can be used in different kinds of dishes.”

Versatility and taste
Nestlé’s animal-free Voie Gras is made using miso paste and sea salt with a soy base. A versatile product, it has an “authentic texture, flavor and appearance that works in all kinds of dishes — hot or cold, sweet or savory.” Consumers can combine it with their choice of ingredients to make many recipes — from a canape or terrine starter to a sweet-savory dessert.

Nestlé’s Voie Gras offers plant-forward consumers an option for festive meals without the guilt (Image credit: Nestlé).The meat substitute is developed and produced at Nestlé’s R&D center in Singen, Germany, where culinary experts, product developers and scientists work on innovative products, including chilled, frozen and shelf-stable plant-based meat alternatives.

Voie Gras is packaged in a glass jar and stored in the chilled aisle next to other Garden Gourmet plant-based alternatives.

Unexpected products
According to experts, animal-free foie gras is one of the “less expected products” emerging on the plant-based meat market. Other unconventional alternatives include duck magret, eggs and meat spreads like pâté.

Alongside other plant-based meat products, fish substitute launches are also gaining traction worldwide.

Innova Market Insights notes that between 2018 and 2022, plant-based poultry substitutes and plant-based fish and seafood substitutes outpaced the launches of plant-based burger and sausage substitutes.

Nestlé has also been focusing on plant-based fish alternatives that cater to consumers’ preference for plant-forward concepts and sustainable food choices.

In October, the company launched a range of plant-based alternatives to white fish. It included alternatives to breaded fish filets, nuggets and fingers, which stand out for their strong nutrition credentials and taste and texture close to white fish. They are also certified vegan.

Nestlé’s Maggi Soya Chunks attain meat-like texture when hydrated (Image credit: Nestlé).In Europe, it plans to launch high-protein, marine-style crispy filets and nuggets made with wheat and pea protein that are low in saturated fat.

Eyeing emerging technologies
According to the spokesperson, Nestlé will continue to expand its portfolio of plant-based products across categories and brands. 

“We are also closely monitoring emerging technologies such as precision fermentation. For example, we developed our first animal-free product, which was tested in the US earlier this year. We are also looking at the potential of cultured meat,” they tell us.

Yesterday, the company unveiled Maggi Soya Chunks, an affordable plant-based innovation, targeting consumers in Central and West Africa to add high-quality protein to their everyday food. Fortified with iron and zinc, the product reportedly contains less saturated fats and cholesterol and each pack provides enough protein for up to eight people.

By Insha Naureen