The American Egg Board (AEB) announced the participants selected for its second egg-centric Founder Cohort, a six-month program developed in partnership with innovation consultancy JPG Resources to support food and beverage entrepreneurs building innovative brands that use eggs as a key ingredient.
The Founder Cohort reflects AEB’s ongoing commitment to fostering entrepreneurship and accelerating egg-based innovation across the food industry. Through expert-led education, personalized advising and peer collaboration, the program equips founders with practical tools and insights to help scale businesses and bring new egg-centric products to market.
“Following the success of our inaugural cohort, we’re excited to welcome another talented group of founders whose creativity and passion showcase the versatility of eggs across a wide range of food categories,” Andrea Chan, associate director, business development, American Egg Board, said in a statement. “These entrepreneurs are developing products that meet evolving consumer needs while demonstrating the unique functional and nutritional benefits eggs bring to food innovation.”
Designed specifically for early-stage consumer packaged goods companies, the six-month curriculum includes 12 bi-weekly sessions covering essential growth topics including branding and marketing, e-commerce, sales strategy, public relations, product development, packaging, supply chain management, fundraising, quality assurance and legal fundamentals. Participants also receive individualized advisory support and access to an extensive network of industry experts.
“This cohort continues to demonstrate the incredible innovation happening throughout the food and beverage landscape,” Howie Sher, growth and innovation partnerships at JPG Resources, said in a statement. “The founders selected bring fresh ideas, unique perspectives and compelling products to the marketplace. We’re excited to help them build strong foundations for long-term growth.”
The Summer 2026 Founder Cohort brings together a diverse group of innovators using eggs in applications ranging from baked goods and breakfast foods to desserts and specialty products.
Participating brands include:
– Appalachia Egg Co. – West Virginia’s first egg processing facility, providing local pasture-raised eggs for retail and foodservice.
– Cookies with Tiffany – Soft and chewy baked cookies offering an elevated take on a nostalgic favorite.
– Colorffles Veggie Waffle & Pancake Mix – Veggie-powered waffle and pancake mixes.
– Crescendo Cookies – Low-glycemic gourmet cookies.
– Emma’s Mixed-up Mondelbrot – Reimagined, gluten-free Jewish almond bread.
– FROST Buttercream – A gourmet buttercream frosting shortcut for home bakers and dessert enthusiasts.
– Team Egg – Clean-ingredient egg bites designed for convenient, wholesome eating.
– Tres Chocolate – Premium French chocolate mousse inspired by European craftsmanship and luxury desserts.
As the inaugural American Egg Board Founder Cohort is nearing completion, participating founders have demonstrated the power of eggs as a platform for innovation. Representing a wide range of emerging food brands, cohort members have engaged in an intensive curriculum, collaborated with industry experts and peers, and advanced products spanning snacks, desserts, cereals, frozen foods and better-for-you categories. The strong engagement reinforced the value of AEB supporting entrepreneurs who are highlighting eggs as a catalyst for emerging food concepts.
Through initiatives such as the Founder Cohort and Eggcelerator Lab®, AEB continues to invest in the future of food innovation by connecting entrepreneurs with technical expertise, product development resources and industry guidance that help transform promising ideas into successful products.