The American Egg Board invites undergraduate and graduate students in the United States to compete in the Eggcelerator Lab Product Development Competition, developing new food products incorporating eggs as an ingredient.
With protein snacks and protein-fortified foods in such strong demand, formulating with eggs ensures the highest quality and complete protein among food ingredient options, second only to mother’s milk. Eggs are a familiar ingredient with endless nutritional and functional benefits that can support the creation of innovative taste and textural experiences in new food products.
2023–2024 Winners
- First Place: Eggspresso, University of Georgia, Athens
- Second Place: Sabby Rolls, Cornell University
- Third Place: Ancient Grains Tetelas De Huevo Y Mofongo, Johnson & Wales University
Awards
Students participating in the competition will have an opportunity to win a share of $18,000 in prizes plus a trip to Chicago to attend the 2025 IFT FIRST Annual Expo, the world’s leading food technology event.
2024–2025 Competition Submission and Deadlines
Competition Submission Letter and Preliminary Report are due January 21, 2025. For competition rules and resources, visit American Egg Board’s Eggcelerator Lab Student Competition page or contact Andrea Chan with questions.