Items Tagged with 'American Egg Board'

The program is designed to showcase the versatility and importance of the ingredient in baked goods, snacks, and other treats.

This year’s challenge pushed participants to explore new and novel uses for egg yolk in food product development, moving beyond traditional applications to unlock new potential in functionality, format, and flavor.

The moves reflect the AEB’s ongoing investment in strengthening its marketing, insights, and industry engagement efforts to increase demand for eggs and egg products.

As farmers and food producers alike continue monitoring the situation, there are reasons to be optimistic about the future.

With eggs playing an important role in bakery and snack production, producers are concerned about the ongoing avian flu crisis.

The American Egg Board’s (AEB) newly established Eggcelerator Lab has successfully concluded its inaugural Product Development Competition, showcasing the next generation of innovative snack food products incorporating eggs. 

The American Egg Board (AEB) has named Hema Prado to the newly created role of director of sustainability.

Plant-based pairings, poppable snacks, and portable protein enlivened product categories and exemplified new trends within a rapidly evolving market in 2020.

Featuring Chef Fany Gerson of La Newyorkina, the newest chapter of the American Egg Board (AEB) Incredible Egg Trends series spotlights “Desserts” and the ways chefs can add on-trend flavors to these menu items.

The National Egg Products School (NEPS), originally scheduled for September 15-17, 2020, at the University of Georgia, in Athens, has been postponed out of caution, due to the ongoing COVID-19 outbreak and the need for responsible social distancing.