“Ovivive stood out because it demonstrates how eggs can play a leading role in the rapidly growing functional beverage category,” Nelson Serrano-Bahri, director of innovation at the American Egg Board, said in a statement. “The team successfully harnessed the natural functionality of eggs to create a creamy beverage without relying on dairy, whey proteins, gums or artificial stabilizers. Fruit-forward flavors and a clean ingredient list also align with growing demand for convenient, nutritious and minimally processed products. As a high-quality, readily available protein source, eggs offer a practical alternative to other proteins out there.”

Designed to inspire and cultivate creativity among undergraduate and graduate students, the Eggcelerator Lab Product Development Competition invites teams to develop market-ready food and beverage concepts that leverage the functional power of eggs as ingredients. This year’s competition challenged students to explore the growing beverage category by creating innovative egg-based products that provide nutrition, functionality and consumer appeal.

From a broad field of entries, eight finalist teams were selected to advance. These teams worked closely with subject matter experts, refined their concepts and participated in an intensive final round that included written proposals, oral presentations and sensory testing.

Winners Announced

* First Place ($8,000): Ovivive

- Texas A&M University

- Team: Ikenna Okehie, Muhammad Bilal Haider, Rebeka Saldivar

- A clean-label, egg-based functional beverage delivering a rich, creamy, dairy-free experience powered by the natural functionality of eggs. Packed with protein and crafted without gums or artificial stabilizers, it combines fruity flavors with convenient nutrition for today’s health-conscious consumer.

* Second Place ($5,000): Yolked AM

- Cornell University

- Team: Pedro Julio Fernandez Mendoza, Eleanor Tsapakos, Cameron Fletcher

- A ready-to-drink adaptogenic egg protein beverage designed to jumpstart the day with holistic nutrition and sustained energy. Each serving provides 20 grams of protein per serving and combines lion’s mane, L-theanine and caffeine to support cognitive function, focus and overall wellness.

* Third Place ($3,000): Eggi-Drop

- The Ohio State University

- Team: Kaden Havener, Ruiya Bao, Isabel Gugger

- A ready-to-mix bottled functional protein beverage featuring a twist-and-push infusion cap that releases whole egg protein into a pre-flavored liquid base. Designed to be shaken and enjoyed at room temperature or chilled, it offers flexibility and convenience for on-the-go consumers.

Judging Panel

The competition was evaluated by an expert panel of industry leaders in innovation, product development and commercialization:

- Nelson Serrano-Bahri, Director of Innovation, American Egg Board
- Dana Lawnzak, Director of Business Development, American Egg Board
- Shannon Koski, Manager, Partner Development, Culinex
- Michelle Tittl, Director of Culinary Innovation, Egglife Foods

2027 Competition Theme Announced

The Eggcelerator Lab is excited to announce that next year’s competition will challenge students to develop egg-based innovations that make eating easier through quick preparation, portability or snackable formats without sacrificing taste or nutrition. 

The 2026-2027 theme, “Convenience Without Compromise,” reflects growing consumer demand for foods that fit seamlessly into busy lifestyles while still delivering on quality, nutrition and taste.

The call for entries opened July 14, 2026, with winners announced at IFT FIRST 2027.