Articles Tagged with ''eggs''

The competition invited university students across the United States to develop unique snack products highlighting the nutritional and functional benefits of eggs, aligning with today’s consumer preferences for new and exciting snack options. 

Deviled WunderEggs come in a tray of hard-boiled WunderEggs made of the "egg" white only, and a sachet of pre-made deviled egg filling, made in collaboration with Fabalish Classic Vegan Mayo.

Ingredient innovator EVERY debuted its flagship EVERY Egg – a liquid egg made without the hen – at an exclusive dinner at the restaurant Eleven Madison Park in New York City. Made by yeast fermentation, 

¡Yo Quiero!'s Avocado & Egg is packaged with 14, 2.5oz mini-cups recommended for health-conscious breakfast-eaters.

Oscar Mayer Scramblers are made by using two fresh eggs and are available in three varieties, including Bacon & Velveeta, Ham & Colby Jack and Wiener & Cheddar.

Food scientists—at least a small handful of them—now have the both the skills and the ingredient toolbox to manipulate and combine fibers, gums, and proteins into plant-based analogs of hen eggs that look, feel, cook up, and taste like the real thing.

Egglife's new garden salsa wraps are a mix of just-picked vegetable flavors including peppers, onion, garlic and spices. 

AEB is also launching the Eggcelerator Lab Product Development Competition for students, an annual event to generate excitement for egg innovation among future product developers. 

Ardent Mills introduces two new ingredients—Egg Replace™ and Ancient Grains Plus™ Baking Flour Blend—to help customers capitalize on new market growth, meet evolving consumer preferences for quality ingredients and great taste, and help alleviate supply chain challenges.

Ovation Foods® introduced Chicken Strips to its line of nutrient-dense meat snacks containing one whole egg – a unique whole food breakthrough that aims to reinvent the healthy snack food category.