date:Oct 11, 2019
on cheeseburger, said CEO Mark Schneider.
The cheese and bacon alternatives were developed using a combination of natural ingredients such as plant-based proteins, fibres and oils.
In creating these ingredients, culinary chefs and food scientists worked alongside foodservice experts to tailor the products for use in professional kitchens, taking into account their specific cooking and serving requirements.
Nestl said that its new burger offering is significantly lower in fat and saturated fat