Mantiqueira Brasil transforms egg white into a functional beverage and creates a new category of ready-to-drink proteins
The products reached the market after two and a half years of research and investment in open innovation, supported by a technology that is unprecedented in Brazil.
Mantiqueira Brasil, a leader in quality and innovation in the South American egg market, has begun a new chapter in the food industry. The company created N.OVO, a brand of protein drinks based on hydrolyzed egg white, inaugurating a new category in the functional nutrition market.
The products reached the market after two and a half years of research and investment in open innovation, supported by a technology that is unprecedented in Brazil and solves a historical challenge for the industry: the thermal instability of egg whites. Developed with global experts, the process prevents coagulation during UHT sterilization, preserving the fluidity and biological integrity of the protein — an advance that makes consumption in a ready-to-drink format viable.
Innovation positions N.OVO as a nutritionally superior alternative to traditional beverages. Unlike dairy products, which contain natural fat, and plant-based options, which may have sensory or nutritional limitations, the new beverage comes with a clean label profile, with zero fat, zero milk, 5x less carbohydrates and 2x fewer calories than conventional shakes. The result is a highly absorbable and satiating protein, with no aftertaste, which obtained the highest rating (5/5) in the international Health Star Rating system .
“The great technological challenge was breaking the egg white paradigm. We managed to create an intelligent protein that delivers superior absorption and a clean sensory experience. The line consists of four flavors that surpass the average whey -based beverage by eliminating fat and lactose without compromising taste,” says Márcio Utsch, Global CEO of Mantiqueira.
The brand's retail strategy focuses on distribution to major supermarket chains in São Paulo, Rio de Janeiro, and Minas Gerais. The High Protein line , with 17g of protein, features strawberry yogurt, fruit smoothie, lemon pie, and vanilla berry flavors.
Beyond appealing to consumers, the innovation solves a relevant economic equation in the production chain. Global demand for egg yolks, widely used in pasta and baking, generates a surplus of egg whites. By transforming this byproduct into a high value-added ingredient, Mantiqueira creates a source of revenue, reduces exposure to commodity price volatility, and encourages a circular economy and the sustainability of the production chain.
“Mantiqueira has always had pioneering spirit in its DNA. Our premise is clear: if there is an innovation to be made with eggs, Mantiqueira has to be at the forefront. We are facing the greatest opportunity for disruption we have ever seen in the sector. We are not just developing a product, we are creating a global category and at the same time solving a historical pain point in the industry ,” says Utsch.
The product reflects the strength of Mantiqueira Brasil's operation, boosted by the recent joint venture with JBS, the world's largest food company. By entering the functional beverage segment, Mantiqueira seeks to reposition eggs in the food value chain. The bet is to occupy the space between whey and plant-based beverages, an expanding market driven by demand for protein, convenience, and nutrition.
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