Two years in the making, the AEB has now formally rolled out the Eggcelerator Lab™ network designed to develop new opportunities for eggs in catering, food service and QSR sales.

Nate Hedtke, Vice-president of Insights and Innovations for the AEB stated, “The value we bring to clients starts with our emphasis on white space discovery where we identify market opportunities – what’s happening now and how clients can take advantage of current food trends from integrating eggs and to plant-based foods to leveraging grab-and-go protein-based food options.” 

Clients of the Eggcelerator Lab™ Program receive assistance with innovation comprising the identification of opportunities, developing concepts as a visualization component followed by a validation of respective products and eventually translation into action from an operation- analyzation stage.  The AEB has 250 egg-based product recipes and ideas available for clients. 

To develop the Eggcelerator Lab™ concept, the AEB worked with CuliNEX a company specializing in combining food science technology and culinary arts to develop new concepts. As an illustration of the effectiveness of the Eggcelerator Lab™, West Liberty Foods developed a breakfast sandwich and during the evaluation process reviewed opportunities for eggs during the breakfast day period.  These include bowls, sandwiches and wraps.

Emily Metz, president and CEO of the AEB stated, “The Eggcelerator Lab™ will put more eggs in front of more people in new ways and will increase opportunities and the size of the market for America’s egg farmers.”