Italian egg product specialist Gruppo Eurovo is spotlighting the untapped potential of eggs as a driver of food innovation, unveiling a new range of ready-to-eat desserts at TuttoFood 2025. The launch marks a strategic expansion of its Le Naturelle brand into the chilled and frozen segments, with a focus on health-conscious, protein-rich offerings.
Following the rollout of its Calcium and Protein-Enriched Drink and Pancakes made with Italian eggs and honey, Eurovo is introducing two new products that position the egg not just as a staple ingredient but as a platform for functional innovation. The company describes the egg as “a treasure chest of innovation,” addressing growing consumer demand for taste, well-being, and convenience.
The first new product, Cremoso, is a spoonable dessert made from egg white, delivering high-quality protein and just 58 calories per serving. Naturally lactose-free and rich in calcium, it is marketed as an alternative to dairy-based desserts and is available in vanilla, salted caramel, and chocolate flavours.
Also debuting is Gelato Squisito e Leggero, an egg white-based ice cream aimed at lactose-intolerant consumers and those seeking non-dairy alternatives. Packaged in tubs, the product marks Le Naturelle’s entry into the frozen dessert category.
“With Le Naturelle, we reach an important milestone in the innovation journey we’ve been pursuing in recent years,” said Federico Lionello, Commercial and Marketing Director at Gruppo Eurovo. “We continue to see the egg not only as a high-quality raw material, but as a uniquely versatile ingredient with exceptional nutritional value.”
The company is also reaffirming its focus on the foodservice sector through Eurovo Service, a dedicated brand for professional kitchens, offering high-performance, ready-to-use products tailored to out-of-home operators.