Nestlé Spearheads Sustainable Eating with Launch of Vegan Fish Substitutes

By Author

Published on November 11, 2023

Nestlé has announced the introduction of a novel range of plant-based products designed to mimic the taste and texture of white fish, responding to the growing consumer appetite for sustainable and vegan-friendly alternatives. This line of innovative offerings includes versions of breaded fish filets, nuggets, and fingers that boast not only a palate-pleasing flavor but also impressive nutritional profiles.

According to Torsten Pohl, Nestlé's Global Head of R&D for the food category, these fish alternatives have emerged from the company's extensive experience in plant-based protein development and its unwavering commitment to catering to consumer expectations. “During consumer testing, our products were lauded for their palatability and convincing fish-like texture. They are nutritionally fortified, positioning them as strong contenders in the current market,” Pohl stated.

The global food giant is leveraging its expertise in plant-based innovation to roll out different fish substitute products under various brands and across multiple regions. In Europe, the "Garden Gourmet" brand will feature crispy filets and nuggets inspired by marine flavors. These wheat and pea protein-based products are not only rich in protein and low in saturated fats but also bear the Nutri-score A label in applicable countries. Availability is set for online and in-store purchase across several European countries, including Germany, Spain, Italy, Austria, Poland, the Czech Republic, and Slovakia.

Simultaneously, the "Harvest Gourmet" brand has seen the launch of crispy, herb-infused fish-free fingers in Malaysia and Singapore. These soy and wheat-based alternatives offer a good source of protein and fiber, encapsulated in a crunchy coating.

Massimo Zucchero, Nestlé's Global Category Lead for plant-based meals, remarked on the growing trend: "Consumers are increasingly exploring plant-based versions of their favorite dishes. Our new fish substitutes make for an appetizing and nutritious choice, whether served as a main course or a snack. They also contribute to reducing overfishing and preserving ocean biodiversity."

These initiatives build upon Nestlé’s existing plant-based repertoire, including the Garden Gourmet Vuna, a tuna substitute available since 2020, and a broad spectrum of vegetarian options. Additionally, Nestlé is investing in state-of-the-art food technologies like precision fermentation and cultured meat, aiming to broaden its sustainable food offerings even further.

Nestlé's venture into enhanced nutrition-focused products aligns with its commitment to facilitating healthier and more environmentally responsible eating habits. The company recently set a sales goal for its nutritious food lines and continues to enrich its plant-based product innovation.

Tamil Nadu’s Vijay Kumar Wins James Beard Award, Puts Semma and South Indian Cuisine on the Global Map

By Nishang Narayan

Published on June 20, 2025

In a historic win for Indian cuisine, Chef Vijay Kumar, hailing from a small village near Madurai in Tamil Nadu, has been awarded Best Chef: New York State at the prestigious James Beard Awards 2025. Held on Monday night in Chicago, the awards are regarded as one of the culinary world’s highest honours — and for the first time, an Indian restaurant and chef have claimed this top spot in New York.

Kumar is the Executive Chef of Semma, a restaurant that has revolutionized the Indian fine dining scene in New York. Part of the Unapologetic Foods group led by Chintan Pandya and Roni Mazumdar, Semma is unapologetically rooted in South Indian heritage, serving dishes rarely seen outside Tamil homes. From fiery nathai pirattal (snail curry) to eral thokku (spicy prawns) and foxtail millet khichdi, the food is bold, soulful, and deeply personal — served in clay pots and on banana leaves, often without cutlery.

Dressed in a traditional Veshti while accepting the award, Kumar shared an emotional moment:

“When I started cooking, I never thought a kid like me from Tamil Nadu could make it to a room like this. But the food I grew up with — food made with care and fire, with soul — is now taking the main stage. There’s no such thing as poor people’s food or rich people’s food. If it’s true, it’s powerful.”

Semma has consistently earned accolades since its opening in 2021. It holds a Michelin star for three years running and was crowned No. 1 on The New York Times’ 100 Best Restaurants list — a rare feat for an Indian restaurant. But for Kumar, this moment is about more than stars and rankings. It’s about representation, roots, and reclaiming pride in food once hidden in shame.

Growing up in Arasampatti, a village surrounded by paddy fields and coconut trees, Kumar recalls how dishes like snail curry were once considered farmer’s food — something to be kept from classmates. It wasn’t until culinary school that he saw escargot on a fine-dining menu and realized: “Maybe the world just hadn’t tasted our food yet.”

Originally dreaming of becoming an engineer, financial limitations led Kumar to pursue catering college — a twist of fate that launched a career celebrating the food of his ancestors. Today, with a James Beard medal and a mission that resonates from New York to Tamil Nadu, Chef Vijay Kumar has not only redefined fine dining but also carved a powerful space for heritage cuisine in global gastronomy.

Semma is no longer just a restaurant — it’s a revolution in flavour, identity, and cultural pride.

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PAUL to Bring French Culinary Excellence to Bengaluru in August with First Outlet at Orion Gateway Mall

By Nishang Narayan

Published on June 20, 2025

Globally celebrated French bakery and café PAUL is set to make its Bengaluru debut this August with its first outlet at Orion Gateway Mall, Rajajinagar. With a rich legacy spanning over 135 years, PAUL brings its signature French charm to the city in a stunning alfresco lakeside setting covering 3,850 square feet.

The menu will feature a refined selection of authentic French delicacies—from quiche lorraine, croque monsieur, savoury crêpes, and French onion soup, to caramelized canelés. Bengaluru’s food lovers can also enjoy sourdough Napoletana pizzas, tartines, pastas, rice bowls, salads, risottos, sandwiches, and refreshing beverages—all made using the finest locally and internationally sourced ingredients.

The Parisian-style ambience at PAUL makes it the perfect spot for a cozy breakfast, a laid-back brunch, or even a quick solo indulgence. Whether it's a casual coffee date or a business meeting, PAUL promises a slice of France in the heart of the city.

Sunil Munshi, Senior Vice President – Retail, Brigade Group, said:

"The upcoming launch of PAUL at Orion Gateway Mall furthers our commitment to delivering globally inspired experiences crafted with innovation and care. We’re excited to bring this iconic French tradition to Bengaluru and confident it will become a favourite among the city's food connoisseurs.”

Vaibhav Kaushish, Chief Operating Officer, PAUL India, added:

“Opening our first outlet in Bengaluru is a significant milestone. Staying true to our brand's philosophy of Eat Well, Live Well, we bring the finest ingredients—free from palm oil and artificial additives—and French staples like viennoiseries, hot chocolate, and pain au chocolat to this vibrant city.”

PAUL’s commitment to authenticity, wellness, and sustainability, combined with its heritage of artisanal craftsmanship, makes it a much-awaited culinary destination for Bengalureans. With its debut, the city is all set to savour the best of French bakery traditions—one croissant at a time.