Articles Tagged with ''eggs''

The American Egg Board has named eight startups to its second Founder Cohort, a six-month program designed to help entrepreneurs scale egg-centric food and beverage brands. The initiative highlights continued investment in egg-based innovation and provides product developers with insight into emerging concepts, ingredient applications and market trends.

The American Egg Board has appointed Cory Sexson as vice president of global business development. Sexson brings more than 17 years of leadership experience in food and beverage innovation and will oversee efforts to drive demand through innovation, strategic partnerships and export market expansion.

The American Egg Board is investing $1 million to bring more egg-based breakfast options to schools nationwide. The effort aligns with updated dietary guidance positioning eggs as a top protein choice for children’s health and development.

The American Egg Board introduced its first Founders Cohort to help food and beverage startups scale egg-based innovations. The virtual program delivers hands-on guidance across marketing, R&D, supply chain and fundraising.

Van Holten’s is expanding beyond pickles with Unapologetically Pickled Eggs, a shelf-stable protein snack designed for convenience-driven occasions. The launch shows how brands are applying bold flavor equities to protein formats as demand grows for portable, no-prep snacks.

Oolie is entering e-commerce with a lineup of dairy-free dips and yogurts made from upcycled free-range eggs, offering a new approach to creamy, protein-rich snacks. Consumers can mix and match flavors through curated boxes, sample packs and à la carte options as nationwide shipping begins.

Onego Bio has received FDA confirmation that its precision-fermented Bioalbumen protein is Generally Recognized As Safe. The ruling paves the way for broader use in baked goods, beverages, meat analogs, and more.

Just as Formula 1 teams rely on innovation, speed and collaboration, Puratos has engineered its IBIE presence as a high-octane “pit crew” for bakers. Because in the race to market, having the right crew matters.

Compared to chicken eggs, duck eggs have been shown to improve product qualities, adding volume and a fluffier texture in baked goods and providing a smoother, more velvety finish to sauces and custards.

The launches mark the brand’s first category expansion beyond its egg white wraps, building on its mission to harness the power of eggs to deliver nutrition and convenience