Swiss food and drink giant Nestlé is expanding its plant-based portfolio with two new additions – egg and shrimp alternatives, the company announced on 7 October.

Launched as Garden Gourmet vEGGie, the plant-based egg product is vegan, contains soya protein and omega-3 fatty acids and can be scrambled, used as an ingredient in pancakes and used in baking in the same way as real eggs, according to the company.

The Garden Gourmet vEGGie’s ingredients also include rapeseed oil, natural flavouring and carrot concentrate (carrots, sugar, sunflower oil and citrus juice concentrate).

Nestlé’s plant-based seafood offering, the Garden Gourmet Vrimp, is also vegan and is made from a combination of seaweed, peas and konjac root.

The Vrimp could be used in salads or used in stir-fried dishes, pasta dishes or as a pizza topping, the company said.

“Our new plant-based shrimp and egg alternatives have an authentic texture and flavour, as well as a favourable nutritional profile which makes them a good replacement for animal-based shrimp and eggs in a wide range of dishes,” Nestlé chief technology officer Stefan Palzer said.

Developed by the R&D team at Nestlé Research in Switzerland and the R&D Center for culinary food in Germany, the two new products would be introduced as a test-and-learn range in a limited number of stores in Switzerland and Germany, Nestlé said.

The Vrimp’s debut follows the launch of Garden Gourmet Vuna, a plant-based tuna, which is now available in Switzerland, Germany, Italy and the Netherlands.

Vuna contains water, pea protein, wheat protein, rapeseed oil, salt and natural flavourings, according to the Nestlé website.

As well as offering meat, fish and seafood alternatives, Nestlé’s portfolio includes a range of plant-based dairy alternatives including milk alternatives, coffee mixes, creamers, chocolate and malt beverages, ice cream and vegan confectionery.