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.

Improve your understanding of the many functional roles egg products can serve in food production and food product development with the American Egg Board’s comprehensive EggPro curriculum module on egg functionality.

As operators are looking to reinvigorate curbside menus, the American Egg Board (AEB) debuts the next chapter of the Incredible Egg Trends: “Sandwiches,” featuring New York City restauranteur Chef Nick Korbee.

The American Egg Board has launched a comprehensive EggPro e-course for foodservice chefs.

National Egg Products School, sponsored by the American Egg Board and hosted by University of Georgia’s Department of Poultry Science, in partnership with North Carolina State University and Purdue University, is now open for registration.

To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group.