University students in Monterrey participated in the final presentation of USAPEEC- Mexico Product Development and Innovation Contest, using egg products. The competition, on May 13th at the Faculty of Biological Sciences (FCB) of the Universidad Nacional Autonoma de Nuevo Leon (UANL), was sponsored by the Kansas Soybean Commission.
The competition drew 43 food science students divided into 19 teams. Each team presented their product prototypes featuring egg products. Judges from USAPEEC, Granjas Orespi, and Griffith Foods evaluated the entries and selected the top three teams. Criteria included innovation, production feasibility, flavor, texture, and materials presented in this final presentation.
The first-place team created a Mexican-style egg roll, the second-placed team developed an iron-fortified omelet base. Third place went to a high-protein egg white spread with oatmeal.
