Nestlé introduce en Chile una alternativa a la carne de origen vegetal

In an effort to enhance global food accessibility, Nestlé introduced Maggi Rindecarne, a new plant-based meat alternative aimed at providing nutritious and affordable protein options for consumers. Developed specifically for Latin American markets, Maggi Rindecarne combines soy and carefully selected spices to offer a versatile ingredient that complements traditional minced meat dishes.

The product allows consumers to double the amount of servings per dish, maintaining nutritional integrity while delivering a familiar taste and texture. Designed to be easily integrated into various recipes, Maggi Rindecarne supports dietary flexibility without compromising on flavor.

Swen Rabe, Head of Nestlé’s Product and Technology Center for Food, highlights the significance of this development: “Our team of experts and chefs have crafted a tailored solution that brings an equivalent amount of protein in a cost-effective manner to Latin American consumers. Maggi Rindecarne underscores Nestlé’s commitment to merging animal and plant-based ingredients to optimize nutrition, affordability, and sustainability.”

Building on previous successes in food innovation, Nestlé’s approach includes integrating plant-based solutions into its product portfolio. This initiative follows the pilot launch of a shelf-stable, plant-based protein blend in 2022, tailored to complement egg dishes across Latin America. In Central and West Africa, Nestlé has similarly introduced an affordable and nutritious beverage solution, blending milk with locally sourced soy.

The introduction of Maggi Rindecarne aligns with Nestlé’s broader strategy to meet evolving consumer preferences with sustainable food options. Recent additions to their product lineup, such as Maggi Soya Chunks and Maggi Veg, further underscore Nestlé’s commitment to providing diverse and accessible meat-alternative choices.