Found in 94% of American households, there’s no question that eggs are a refrigerator staple. Did you know they also can serve as a staple in your product development and food innovation efforts as a science of food professional? Join the American Egg Board for a look at the many applications of eggs in product development and innovation, including binding, pH stability, shelf-life, emulsion, clean label innovation, and much more. You’ll also get an inside look at the American Egg Board’s 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
This webinar includes access to the recording, which will be available following the live event. All IFT webcasts are free for IFT Premier and Student members. Supplier solutions are free for all attendees.
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.
Found in 94% of American households, there’s no question that eggs are a refrigerator staple. Did you know they also can serve as a staple in your product development and food innovation efforts as a science of food professional? Join the American Egg Board for a look at the many applications of eggs in product development and innovation, including binding, pH stability, shelf-life, emulsion, clean label innovation, and much more. You’ll also get an inside look at the American Egg Board’s 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
This webinar includes access to the recording, which will be available following the live event. All IFT webcasts are free for IFT Premier and Student members. Supplier solutions are free for all attendees.
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.
