Author Archives: François Duchesne

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Lovo Kicks Off its Industrial Egg Campus in Saint-Hyacinthe

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Saint-Hyacinthe, July 9 – Lovo, formerly Nutri Group, announced today the launch of its Egg Industrial Campus, an innovative agri-food manufacturing project spanning more than 600,000 square feet in the Saint-Hyacinthe industrial park. The project has two main components: a new industrial platform to modernize egg grading operations and a soon-to-be-built plant designed for secondary and tertiary food processing. 

This important milestone for the company was highlighted today at a press conference attended by representatives of the Québec government and partners. The project is receiving $1.6 million in financial support from Québec’s Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ) and is also eligible for a loan of up to $20 million from Investissement Québec. 

The Egg Industrial Campus will help Lovo meet evolving consumer needs and create new opportunities for growth. It also marks a milestone on the company’s journey to consolidate its position as an agri-food company specializing in egg processing and food innovation. 

A landmark project for the future of Lovo 

The Industrial Egg Campus consists of four major, interdependent components: 

  • The modernized grading plant 
  • An egg-focused experimental kitchen and multidisciplinary workshop spaces (R&D, nutrition, recipe development, commercialization) 
  • A next-generation food processing plant 
  • New administrative offices 

“The Industrial Egg Campus marks a turning point in our company’s history,” says Lovo CEO Sébastien Léveillé. “It will allow us to do more processing right here in Québec, develop new food products, and continue to grow while remaining deeply rooted in the lives of Canadian farmers. With this project, Lovo is taking a decisive step forward by building a truly integrated platform for agri-food innovation.” 2 

Innovation at the heart of the Industrial Egg Campus 

The new grading plant, located on Picard Street in Saint-Hyacinthe, will enable Lovo to increase its processing capacity, modernize its operations, and incorporate more automation and cutting-edge technologies. 

In addition to modernizing the facilities, the project will serve to develop new manufacturing processes for creating new products derived from a natural, local, and affordable source of protein: eggs. By housing production, experimentation, and development within a single facility ecosystem, Lovo is positioning itself for continuous innovation and realizing its ambition to create food products that are healthy, simple, and delicious. 

The Industrial Egg Campus will also include new administrative offices designed to foster collaboration among teams and support the company’s growth. This new work environment will strengthen synergies between strategic and operational functions, enabling Lovo to sustain its development and consolidate its role as a leading player in Quebec’s agri-food industry. 

About Lovo 

Lovo, formerly Nutri Group, has been owned by Québec farming families since 1987 and is now one of Canada’s leading egg graders, processors, and distributors. Each year, Lovo grades, processes, and markets over 2.4 billion regular, free-run, organic, specialty, and processed eggs through its subsidiary, Supreme Egg Products, and distributes them through retail, institutional, commercial, and industrial customers. For more information, visit www.lovo.co. 

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Media contact
Valérie Lavoie
Marelle Communications
vlavoie@marellecommunications.com
514-9743-8504 

Nutri Group launches the “Collective Proteins” project in Montérégie!

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Nutri Group is proud to announce the launch of the “Collective Proteins” project, a local initiative aimed at regularly distributing egg whites to families and individuals in need in the Montérégie region.

In collaboration with La Moisson Maskoutaine and seventeen of its partner organizations, this project is part of our commitment to making the most of our resources while actively contributing to the quality of life of local communities.

For more information, see our press release.

Three DUX Grand Prizes for Nutri’s Herb & Garlic Pickled Eggs

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We are thrilled to announce that our Herb & Garlic pickled eggs from the Nutri brand have won three prestigious awards at the 2025 DUX Grand Prix Gala. This major event highlights products and initiatives that improve the food supply and help consumers make healthier choices.

Our Awards:

  1. Best 360° Award (highest overall score across all evaluation criteria)
  2. Eco-Responsibility Award – Gold
  3. Quality Award – Bronze

This recognition reaffirms our commitment to offering healthy, simple, and delicious products to our people.

Click here to read the press release.

Nutri Brand’s pickled eggs in seasoned vinegar win the Prix Innovation en alimentation 2024

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We are proud to announce that we won the Prix Innovation en alimentation 2024 awarded by the Conseil de la transformation alimentaire du Québec (CTAQ) in the New or Improved Products – Animal Protein category. This prestigious recognition goes to our pickled eggs in seasoned vinegar, a product launched last August.

Read the press release

Autumnal Squash Salad with Nutri Pickled Eggs

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Autumnal Squash Salad with Nutri Pickled Eggs
Portions: 4- 6
Prep time: 15 minutes
Cook time: 20 minutes

Vinaigrette

  • ½ cup (125ml) fresh dill, finely chopped
  • Juice and zest of 1 lemon
  • ½ cup (125ml) olive oil
  • Salt and pepper

Salad

  • 1 jar Nutri pickled eggs in seasoned vinegar, dill pickle
  • 1 small red onion, cut into ¼ inch petals
  • 1 cup (250ml) quinoa, rinsed and drained
  • 2 tablespoons (30ml) olive oil
  • 1 ¼ cup (310ml) vegetable broth
  • 1 delicata squash, seeded and sliced into ½ inch thick rounds
  • ¼ cup (60ml) olive oil
  • 1 teaspoon (5ml) smoked paprika
  • 1 teaspoon (5ml) salt
  • 1 bunch kale, stems removed and leaves torn
  • ½ small head radicchio, thinly sliced
  • 1 romaine heart, torn
  • 1 cup (250ml) cherry tomatoes, halved

Method

  1. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
  2. Prepare the vinaigrette by putting all the ingredients in a small jar and shaking well.
  3. Remove the eggs from their jar, cut them in halves and set them aside. Keep the jar with its vinegar.
  4. Put the red onion petals in this jar, close and shake then set aside, while you prepare the other elements.
  5. In a medium sized pan over high heat, toast the quinoa in the olive oil for 3 minutes. Add the broth to the pan and bring to a boil, once boiling reduce heat to low and cook the quinoa covered for 15 minutes. Remove from heat, fluff with a fork and set aside.
  6. Meanwhile In a medium sized bowl, toss the squash with the olive oil, paprika and salt then spread out evenly on the baking sheet. Roast in the center of the oven for 15-20 minutes until browned and tender.
  7. In a large bowl mix together the greens and then divide between 6 plates, top each with an equal portion of the quinoa, squash, onion, cherry tomatoes and finish with 2 egg halves, and a drizzle of the vinaigrette.

Scrambled Egg Breakfast Burrito

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There is no substitute for a toasty breakfast burrito to kick-start the day! This simple recipe will soon be a staple in your morning routine.

PREPARATION TIME              10 MIN
TOTAL TIME           20 MIN
SERVINGS                2 SERVINGS
MADE WITH           POM® XL Burrito Tortillas

Ingredients

  • 2 POM XL Burrito Tortillas
  • 1/2 cup Mozzarella Cheese
  • 2 tbsp Butter
  • 4 Eggs, makes approx. 2 cups
  • 1/2 cup Spinach
  • 1/4 cup Sriracha
  • Salt and Pepper, to taste

Directions

  1. Preheat oven to 350 °F (177 °C)
  2. In a small bowl, beat eggs until combined. In a large skillet on medium heat add butter and pour eggs into the pan stirring constantly until eggs are cooked through about 5-8 minutes.
  3. Place each tortilla wrap on a cutting board and in the center divide the mozzarella cheese evenly and lengthwise. Top with scrambled eggs, spinach, salt and pepper.
  4. Top with a drizzle of sriracha.
  5. Fold in both ends and roll the wrap with the seam side facing down. Place both wraps on a non-stick skillet and toast each side for 2 minutes. Place the skillet directly into the oven for another 5-10 minutes until the cheese is melty. Remove from the oven. Let the cheese settle and serve immediately.

Smashed Avocado toast with Nutri Pickled Eggs

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Ingredients

2 slices whole grain bread

1 ripe avocado

1-2 Nutri Pickled eggs

Olive oil, to taste

Everything bagel seasoning

1 tbs white sesame seeds

2 tsp black sesame seeds

2 tsp poppy seeds

2 tsp dried minced onion

2 tsp dried minced garlic

2 tsp flaky sea salt, such as Maldon

Method

  1. Make Everything Bagel Seasoning:
    a. Toast the sesame seeds (black and white) and poppy seeds in a dry frying pan over high heat until lightly toasted, about 2 minutes.
    b. Transfer the toasted seeds to a bowl and add the onion, dried garlic and sea salt.
  2. Toast the whole-grain bread slices
  3. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
  4. Using a fork, mash the avocado until it reaches your desired consistency. You can leave it slightly chunky for texture.
  5. Spread the smashed avocado evenly on each slice of toasted bread.
  6. Slice the Nutri Pickled eggs and place them on the smashed avocado.
  7. Generously sprinkle the Everything Bagel seasoning over the avocado and Nutri Pickled eggs.
  8. Drizzle some extra virgin olive oil over the top.
  9. Your Smashed Avocado Toast with Nutri Pickled Eggs is ready to be served!

Football Stuffed Eggs

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Ingredients

  • 12 hard-boiled eggs, peeled
  • ¼ cup (60 mL) light mayonnaise or salad dressing 2 tsp ( 10 mL ) Dijon mustard
  • ¼ tsp (1.25 mL) salt
  • ¼ tsp (1.25 m ) pepper
  • Pinch paprika (optional)

Instructions

  1. Cut eggs in half lengthwise.
  2. Remove yolks and place in medium bowl; set egg whites aside.
  3. Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper.
  4. Spoon or pipe yolk mixture into egg white halves.
  5. Sprinkle paprika over top, if desired.
  6. Serve immediately or cover and store in refrigerator.
  7. Serve within 2 days.
  8. Decorate the eggs with chives or ingredient of your choice.

Notes

To take devilled eggs to a picnic, put cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in the cooler. When it’s time to serve, cut off one corner of the plastic bag and pipe filling into the egg white halves.

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