Winners announced for egg contest

Nicole Postin American Egg Board

The American Egg Board’s Eggcelerator Lab — the U.S. egg industry’s farmer-funded innovation center — recently announced the winners of its 2025 Eggcelerator Lab Product Development Competition. Now in its second year, the competition challenges the next generation of food innovators to think beyond the familiar and develop novel food concepts using eggs in new ways.

Eggs are a powerhouse in food formulation, delivering more than 20 functional benefits -- from binding and emulsifying to aerating and adding color -- that make them essential across the food industry. Building on that versatility, this year’s spotlight was on egg yolks, challenging students to create exciting new products that showcase the functionality, flavor and versatility of yolks beyond the usual kitchen staples.

The first-place team from Cornell University impressed judges with Eggsential Cereal, a globally inspired shelf-stable concept featuring crispy egg yolk pieces, chocolate, chia-coated chickpeas and freeze-dried fruit. Other winning entries included a portable custard snack and chocolate truffles wrapped in golden egg yolk threads.

“This competition is a strong example of how America’s egg farmers are investing in the future of eggs — not only by exploring new product opportunities, but by supporting the next generation of food and innovation leaders,” said Nate Hedtke, vice president of innovation and customer engagement at the American Egg Board. “These students brought fresh thinking, creativity, and technical skill to the challenge, showing just how much untapped potential exists for egg yolks in today’s evolving food landscape.”

The Eggcelerator Lab Product Development Competition is part of the American Egg Board’s work to unlock new opportunities for eggs. Funded by America’s egg farmers through the national checkoff program, the competition invites undergraduate and graduate students to reimagine how eggs — and, in this year’s challenge, egg yolks — can be used in modern market-ready food products.

With food trends and consumer preferences constantly evolving, the competition supports the egg industry by encouraging innovation in formats like shelf-stable snacks, global flavors and functional ingredients. Finalists are selected from a national pool and work closely with food and culinary experts to refine their concepts through written proposals, presentations and sensory testing.

By cultivating new ideas and supporting emerging talent, the competition reinforces the vital role eggs will continue to play in the future of food and agriculture.

From Cornell University, students Waritsara Khongkomolsakul, Sabrina Choi and Yihong Deng earned first place and $8,000 for Eggsential Cereal, a shelf-stable cereal featuring crispy egg yolk pieces blended with chocolate, chia-coated chickpeas, and freeze-dried strawberries and bananas.

From North Carolina State University, students Catherine Merigliano and Erin Pacifico earned second place and $5,000 for Grab and Grow Custard, a high-protein cinnamon custard designed for on-the-go snacking.

From University of Tennessee, students Ploy Wong, Elena Cota and Luke Jackson earned third place and $3,000 for Midas Bites, globally inspired chocolate truffles wrapped in delicate egg yolk threads.