The American Egg Board’s Eggcelerator Lab™ will be inspiring food technologists and product developers at this year’s IFT FIRST in booth #3665, introducing its latest product concepts. AEB is also launching the Eggcelerator Lab Product Development Competition for students, an annual event to generate excitement for egg innovation among future product developers. 

The Eggcelerator Lab takes a rigorous approach to research and development that combines consumer insights with forward-looking product and flavor trends. For IFT FIRST, the Lab’s R&D team tapped into specialty coffees and indulgent treats for its latest inspiration. 

According to recent research by Datassential, 95% of consumers had a dessert in the past week while 21% say they have dessert every day. The primary motivation for consumers’ last dessert occasion is to treat themselves and/or indulge.1 

To address this trend, AEB will be sampling Sh’Mallow Smores. These one-bite toasted treats featuring chocolate custard with Sh'Mallow, an egg-white containing marshmallow topping, and topped with graham cracker crumbs

Food and beverage trends generally begin at restaurants and specialty coffees are having an unapologetically indulgent moment. Vietnamese coffee has grown 23% on menus in the past year and considered an emerging trend in Datassential’s Menu Adoption Cycle.2 

To address this trend, AEB will be sampling two products: 

Vietnamese Cream Coffee: a decadent hot coffee classic that features sweet, silky cream made with egg yolks that richly satisfying drink.

Custard Cold Brew: this layered coffee drink begins with whole-egg custard topped with cold brew and unsweetened foam.

“We are thrilled to introduce our latest egg product innovations, inspiring R&D professionals to think beyond the familiar,” said Nate Hedtke, Vice President, Innovation with the American Egg Board. “Eggs are an indispensable ingredient in so many foods because of their versatility, unique formulation attributes and nutrition benefits. We look forward to meeting with food makers discuss the limitless ways eggs can drive their product development.” 

Eggcelerator Lab Product Development Competition invites undergraduate and graduate students in the United States to compete in designing new snack food products incorporating egg as an ingredient. Ongoing research continues to confirm that snacking is a huge opportunity to drive growth with new products. As Americans have more access to information about their food sources, healthy living options and new food choices, eggs are an ingredient that has endless nutritional and functional benefits that can transform new products. Successful entries will meet specific competition criteria demonstrating innovation and providing value to consumers. For more information, please visit AEB’s Student Competition page or contact Elisa Maloberti at EMaloberti@aeb.org.

AEB launched the Eggcelerator Lab™ in 2022 -- a first for the egg industry – to drive demand for U.S. eggs and egg products, while unlocking new potential value for customers and serving ever-changing consumer needs and desires. Its seasoned team of R&D professionals develop market-ready products representing new uses for eggs and egg ingredients

Be sure to stop by booth 3665 at IFT FIRST (July 17-19, 2023) to sample the latest egg product innovations and learn more about the student competition and Eggcelerator Lab’s capabilities. 

And visit the Innovation Hub at EggceleratorLab.org. 

Notes: 
1 Datassential “Desserts Keynote Report,” 2023 
2 Datassential – The World of Coffee, 2023) 

About the American Egg Board (AEB) and the Eggcelerator Lab 
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing organization. The AEB’s mission is to increase demand for eggs and egg products through research, education and promotion.The Eggcelerator Lab is the AEB’s innovation center for product and menu development as well as education. Both organizations are in Chicago, Ill. For more, visit IncredibleEgg.org and EggceleratorLab.org