AVN Monitoring Desk
UNITED STATES: Developments in egg technology are poised to increase egg consumption across the United States, especially among younger generations, keeping in view the rising consumer demand for quick and convenient meals.
Emily Metz of the American Egg Board emphasised the need to build long-term demand by understanding consumer choices. She said post-pandemic trends indicate that consumers now snack over three times daily and favour smaller, quicker meals.
Metz said that breakfast habits increasingly demand convenience, with most meals needing to be prepared in under five minutes and to meet this need, the Eggcelerator Lab—a specialised insights and innovation network—was launched two years ago.
This initiative, which collaborates with partners like Kraft Heinz, Egglife, and Tyson, has developed new egg technologies and ingredients. Last year, the Lab hosted its first student challenge, focusing on product development.
Among its innovations is Project Gizmo, aimed at creating a method for cooking “sunny side up” eggs in the microwave without the risk of explosions. The prototype has completed its patent application, and final design testing is underway with major food service and manufacturing partners.
Metz noted that industry leaders such as McDonald’s, Wendy’s, and KFC have faced challenges incorporating eggs into their menus, and innovations like these could help overcome such barriers.
Another opportunity involves sustainable uses for eggshells—over 25 billion of which are discarded annually. Currently repurposed in layer feed or disposed of, these shells may soon find new, eco-friendly applications.
As the egg industry continues to innovate, these advancements are expected to drive increased consumption among younger consumers, reshaping the role of eggs in modern diets.
