Egg-Powered Cold Foam Topper

Technology
Conceptual
Company

Elevate beverage or dessert experiences with the first custard-flavored cold foam made with real eggs and real dairy. Inspired by the velvety richness of classic custard, this innovative foam delivers an indulgent twist to drinks and dessert alike, offering authentic taste, superior mouthfeel, and natural richness that your customers will crave. This prototype is completely adaptable to suit foodservice formats or a customizable base for packaged retail products.

Cold Foam Category Growth • On Menu at 67 Chains • Past 12-month Growth: +107% • Past 4-year Growth: +1349% • Predicted 4-year Growth: +281%

Applications include: • Cold brews, iced coffee, and milk teas • Dirty sodas and sparkling refreshers • Milkshakes, frappes and blended drinks • Dessert topper for cakes, puddings, and sundaes • RTD coffee enhancements, at home beverage toppers, LTO flavor extensions • or seasonal innovations for CPG

Custard Cold Foam is adaptable to different processing needs, shelf life requirements and nutritional targets. Formats for operation include aerosol can, foodservice-ready liquid mix, barista-ready and batch-prep options, and custom CPG formulations available upon request.

Explore how it can be customized for your menu or product line.


About American Egg Board

The American Egg Board (AEB) was established by an Act of Congress in 1976 to support U.S. egg farmers by pooling resources for national marketing efforts. It is the official organization behind The Incredible Egg and Egg Nutrition Center, focusing on increasing egg demand through research, consumer education, and promotional campaigns. The AEB is governed by a board of 36 egg farmers, representing the diversity of the industry, and is located in Chicago, Illinois. It is entirely farmer-funded, with no government or tax dollars involved. The organization conducts market development, consumer marketing, and nutrition research, contributing to increased egg consumption and exports.

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