Eggs can be found in over 94% of households nationwide. When it comes to product development, eggs are utilized in dozens of applications, including binding, pH stability, shelf-life, emulsion and much more. Companies are turning to eggs for their versatility and functionality in clean label innovation. Join Nelson Serrano-Bahri, Director of Innovation, and Dana Lawnzak, Director of Food Chain Outreach and International Development of the American Egg Board for a discussion about the functionality and capabilities of eggs in innovation, and an introduction to the Eggcelerator Lab.
This webinar covers:
• Dozens of egg functionalities in product formulation, including shelf-life extension, binding, emulsification, and more
• The proprietary O.V.V.O. innovation process
• How the Eggcelerator Lab can empower innovation for CPGs, restaurant chains, manufacturers, and others in the food industry
• Resources available through the American Egg Board, including consumer insights, innovation and customer engagement, sustainability, food chain outreach, Egg Nutrition Center, and more
Speaker Information:
Dana Lawnzak, Director of Food Chain Outreach and International Development, American Egg Board
As the Director of Food Chain Outreach and International Development for the American Egg Board, Dana is responsible for building strategic relationships with food companies across retail, foodservice and manufacturing channels to better position AEB as a resource and partner, and cultivate opportunities for collaboration. She has more than 25 years in the food and beverage sector at companies including Trident Seafoods, Cholula Food Company, French’s Foods and Sara Lee Bakery. She holds a BS in Marketing from Northern Illinois University and an MBA from Loyola University (Chicago, IL).
Nelson Serrano-Bahri, Director of Innovation, American Egg Board
Chef Nelson Serrano-Bahri’s culinary and food science education, along with his work at Kraft, Nestle, Unilever, as an entrepreneur in his native Puerto Rico, and most recently at Ingredion, have helped contribute to his success. Today, he leverages his experiences in his current role as Director of Innovation for the American Egg Board (AEB). Together with the Eggcelerator Lab, AEB’s Innovation engine, Serrano-Bahri works with food companies, startups and entrepreneurs to help them in their quest to create successful food and beverages, while promoting the use and functionality of eggs as a powerhouse clean-label nutritious ingredient.
Eggs can be found in over 94% of households nationwide. When it comes to product development, eggs are utilized in dozens of applications, including binding, pH stability, shelf-life, emulsion and much more. Companies are turning to eggs for their versatility and functionality in clean label innovation. Join Nelson Serrano-Bahri, Director of Innovation, and Dana Lawnzak, Director of Food Chain Outreach and International Development of the American Egg Board for a discussion about the functionality and capabilities of eggs in innovation, and an introduction to the Eggcelerator Lab.
This webinar covers:
• Dozens of egg functionalities in product formulation, including shelf-life extension, binding, emulsification, and more
• The proprietary O.V.V.O. innovation process
• How the Eggcelerator Lab can empower innovation for CPGs, restaurant chains, manufacturers, and others in the food industry
• Resources available through the American Egg Board, including consumer insights, innovation and customer engagement, sustainability, food chain outreach, Egg Nutrition Center, and more
Speaker Information:
Dana Lawnzak, Director of Food Chain Outreach and International Development, American Egg Board
As the Director of Food Chain Outreach and International Development for the American Egg Board, Dana is responsible for building strategic relationships with food companies across retail, foodservice and manufacturing channels to better position AEB as a resource and partner, and cultivate opportunities for collaboration. She has more than 25 years in the food and beverage sector at companies including Trident Seafoods, Cholula Food Company, French’s Foods and Sara Lee Bakery. She holds a BS in Marketing from Northern Illinois University and an MBA from Loyola University (Chicago, IL).
Nelson Serrano-Bahri, Director of Innovation, American Egg Board
Chef Nelson Serrano-Bahri’s culinary and food science education, along with his work at Kraft, Nestle, Unilever, as an entrepreneur in his native Puerto Rico, and most recently at Ingredion, have helped contribute to his success. Today, he leverages his experiences in his current role as Director of Innovation for the American Egg Board (AEB). Together with the Eggcelerator Lab, AEB’s Innovation engine, Serrano-Bahri works with food companies, startups and entrepreneurs to help them in their quest to create successful food and beverages, while promoting the use and functionality of eggs as a powerhouse clean-label nutritious ingredient.
