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Egg proteins offer high nutritional quality and a complete essential amino acid profile, making them attractive ingredients for a range of food and nutrition products. However, their use in several high-protein food and nutrition formats remains constrained by functional and sensory limitations. In applications such as ready-to-drink beverages, frozen desserts, and clinical or sports nutrition products, egg proteins may exhibit poor solubility, excessive viscosity at high concentrations, undesirable flavor notes, and reduced stability during thermal processing.
Controlled enzymatic hydrolysis may help address these barriers by converting egg proteins into peptides with improved solubility, dispersibility, and viscosity. However, performance depends on factors such as enzyme selection, degree of hydrolysis, and peptide profile. Excessive hydrolysis can increase bitterness or reduce functions including gelation, foaming, and emulsification.
Advances in enzyme technology, membrane filtration, drying, and protein fractionation create an opportunity to develop hydrolyzed egg ingredients that balance sensory quality, processing performance, and application-specific functionality across food and beverage products.
We are looking for scalable technologies and partners that can convert egg-derived proteins into a portfolio of differentiated protein and peptide ingredients with tailored functional, sensory, and nutritional properties. Solutions may include controlled hydrolysis, fractionation, purification, stabilization, drying, or other enabling processes for food, beverage, and nutrition applications.
- Integrated egg protein hydrolysis and fractionation platform
- Selective recovery and modification of egg protein fractions
- Separation of hydrolysates into functional peptide ingredients
- Flavor improvement and debittering of egg hydrolysates
- Improves at least one relevant property, such as solubility, viscosity, heat stability, flavor, or ingredient functionality
- Applicable or adaptable to egg-derived feedstocks, including technologies developed for food, pharmaceutical, cosmetic, or animal-feed uses, with a credible path to food-compatible operation
- Credible pathway toward scalable, commercially viable manufacturing
- Demonstrated performance of the resulting ingredient in one or more target applications, such as beverages, powders, bars, frozen desserts, or clinical nutrition
- Active capability or demonstrated experience working with egg proteins, hydrolysates, peptide ingredients, or related food-grade protein systems
- In-house expertise spanning egg processing, protein modification, ingredient characterization, and finished-product formulation
- Capability to generate multiple value-added ingredient streams from a single egg-derived feedstock
- Processes relying on non-food-grade solvents, reagents, or processing aids
- Fermentation-derived or recombinant egg proteins that do not use egg-derived feedstock
- Projects focused only on nutrition or bioactivity without addressing ingredient functionality, sensory performance, or manufacturability
- Commodity egg powder production without meaningful differentiation
AEB drives egg innovation through its Eggcelerator Lab, turning emerging concepts into commercialization-ready products for CPG and foodservice partners. The team pairs food science with culinary craft: VP Corey Sexson leads global business development and innovation strategy, while Director of Innovation Nelson Serrano-Bahri, a veteran of Ingredion, Unilever, Kraft, and Nestlé, built AEB's first technical research program and serves as its culinary thought leader. Together they launched the Founders Cohort with JPG Resources and have taken concepts from lab to market.
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