Egg innovations in the United States

Technological innovations designed to increase the number of eggs eaten in the US are set to meet consumer demand for meals that can be prepared in under 5 minutes. Photo: Canva

Technological innovations designed to increase the number of eggs eaten in the US, particularly among the younger generation, are set to meet consumer demand for meals that can be prepared in under 5 minutes.

Emily Metz from the American Egg Board said building long-term demand was key, which starts from insights. She said post-pandemic consumers are snacking over 3 times daily, with consumers eating smaller main meals. There had also been a huge uptake in convenience food with the majority of breakfast occasions now prepared in under 5 minutes, which was a challenge to the egg sector.

The Eggcelerator Lab

An insights and innovation network – the Eggcelerator Lab – was formed 2 years ago and research is leading to new technologies, ingredients and uses for eggs with new partner clients. Last year it held its first student challenge on product development.

Some 14 universities entered the “On the Go” competition with the University of Georgia winning with the Eggpresso drink Among some of the innovation plans are a healthy protein egg-based snack using technology that is already in existence.

“We have engaged 50 customers across the value chain and entice these food companies to enter our web and partner with us,” she said, which include KraftHeinz, Egglife and Tyson.

Project Gizmo

She talked about Project Gizmo – an operationally-friendly solution to create a “sunny side up” style egg through a microwave, which does not explode. The prototype has completed its patent application with device design being finalised. Testing with key foodservice and manufacturing partners is currently underway.

“This has application for the at-home cook but also for food service – we hear from McDonald’s, Wendy’s and KFC that say we can’t do egg on a burger – it’s too hard,” she said.

And she mentioned custard Boba Pearls – saying the Board had invented a new boba pearl to capitalise on beverage trends. The Crème Anglais custard base contains egg yolk and vanilla rather than the traditional tapioca.

Over 25 billion eggshells

Commenting on research into utilising the eggshell, Metz said over 25 billion eggshells are broken on US egg farms annually. Insights show this is currently either going back into layer feed, being spread in the fields, or producers are paying to have them hauled away.

So, the board is looking at eggshell upcycling to create value from existing farm-side streams and develop functional eggshell-derived ingredients for food and beverage applications. “This is a US$50 million business in the US alone – think how much it would be worth across the world.”