Three bottles of Ovivive egg-based functional beverages in citrus, mango and tropical flavors, displayed with eggs and fresh fruit.
Ovivive, the first-place winner of the 2026 Eggcelerator Lab® Product Development Competition, is a clean-label, dairy-free functional beverage made with real eggs.

CHICAGO (July 15, 2026) – The American Egg Board’s (AEB) Eggcelerator Lab®, the egg industry’s premier innovation center, has announced the winners of its 2026 Product Development Competition. This year’s challenge invited undergraduate and graduate students to develop innovative egg-based beverages that showcase the versatility, functionality and nutritional benefits of eggs in emerging beverage formats.

Texas A&M University students Ikenna Okehie, Muhammad Bilal Haider and Rebeka Saldivar took first place with Ovivive. The egg-based functional beverage is clean-label and provides a rich, creamy, dairy-free experience powered by the natural functionality of eggs. Second place went to Cornell University’s Yolked AM and third place to Ohio State University’s Eggi-Drop. All winners took home cash prizes.

“Ovivive stood out because it demonstrates how eggs can play a leading role in the rapidly growing functional beverage category,” said Nelson Serrano-Bahri, Director of Innovation at the American Egg Board. “The team successfully harnessed the natural functionality of eggs to create a creamy beverage without relying on dairy, whey proteins, gums or artificial stabilizers. Fruit-forward flavors and a clean ingredient list also align with growing demand for convenient, nutritious and minimally processed products. As a high-quality, readily available protein source, eggs offer a practical alternative to other proteins out there.”

Competition Overview

Designed to inspire and cultivate creativity among undergraduate and graduate students, the Eggcelerator Lab® Product Development Competition invites teams to develop market-ready food and beverage concepts that leverage the functional power of eggs as ingredients. This year’s competition challenged students to explore the growing beverage category by creating innovative egg-based products that provide nutrition, functionality and consumer appeal.

From a broad field of entries, eight finalist teams were selected to advance. These teams worked closely with subject matter experts, refined their concepts and participated in an intensive final round that included written proposals, oral presentations and sensory testing.

Winners Announced

  • First Place ($8,000): Ovivive
    • Texas A&M University
    • Team: Ikenna Okehie, Muhammad Bilal Haider, Rebeka Saldivar
    • A clean-label, egg-based functional beverage delivering a rich, creamy, dairy-free experience powered by the natural functionality of eggs. Packed with protein and crafted without gums or artificial stabilizers, it combines fruity flavors with convenient nutrition for today’s health-conscious consumer.
  • Second Place ($5,000): Yolked AM
    • Cornell University
    • Team: Pedro Julio Fernandez Mendoza, Eleanor Tsapakos, Cameron Fletcher
    • A ready-to-drink adaptogenic egg protein beverage designed to jumpstart the day with holistic nutrition and sustained energy. Each serving provides 20 grams of protein per serving and combines lion’s mane, L-theanine and caffeine to support cognitive function, focus and overall wellness.
  • Third Place ($3,000): Eggi-Drop
    • The Ohio State University
    • Team: Kaden Havener, Ruiya Bao, Isabel Gugger
    • A ready-to-mix bottled functional protein beverage featuring a twist-and-push infusion cap that releases whole egg protein into a pre-flavored liquid base. Designed to be shaken and enjoyed at room temperature or chilled, it offers flexibility and convenience for on-the-go consumers.

Judging Panel

The competition was evaluated by an expert panel of industry leaders in innovation, product development and commercialization:

  • Nelson Serrano-Bahri, Director of Innovation, American Egg Board
  • Dana Lawnzak, Director of Business Development, American Egg Board
  • Shannon Koski, Manager, Partner Development, Culinex
  • Michelle Tittl, Director of Culinary Innovation, Egglife Foods

2027 Competition Theme Announced

The Eggcelerator Lab® is excited to announce that next year’s competition will challenge students to develop egg-based innovations that make eating easier through quick preparation, portability or snackable formats without sacrificing taste or nutrition.

The 2026-2027 theme, “Convenience Without Compromise,” reflects growing consumer demand for foods that fit seamlessly into busy lifestyles while still delivering on quality, nutrition and taste.

The call for entries opened July 14, 2026, with winners announced at IFT FIRST 2027. To learn more and enter the 2026–2027 Eggcelerator Lab Product Development Competition, click here.

Texas A&M University students Rebeka Saldivar, Muhammad Bilal Haider and Ikenna Okehie accept first place for Ovivive at the 2026 Eggcelerator Lab® Product Development Competition during IFT FIRST in Chicago.

About the American Egg Board (AEB)
The American Egg Board is the national marketing organization of the U.S. egg industry. Home of the Incredible Egg, AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. Headquartered in Chicago, IL. For more, visit IncredibleEgg.org.

About the Eggcelerator Lab®The Eggcelerator Lab® is the innovation center for the U.S. egg industry, bringing new egg-based ideas to market. Powered by proprietary consumer insights and technical expertise, the Lab supports companies through every step of the product development journey using its signature O.V.V.O.™ innovation process.