Chef Nelson Serrano-Bahri’s culinary and food science education, along with his work at Kraft, Nestle, Unilever, as an entrepreneur in his native Puerto Rico, and most recently at Ingredion, have helped contribute to his success. Today, he leverages his experiences in his current role as Director of Innovation for the American Egg Board (AEB). Together with the Eggcelerator Lab, AEB’s Innovation engine, Serrano-Bahri works with food companies, start-ups and entrepreneurs to help them in their quest to create successful food and beverages, while promoting the use and functionality of eggs as a powerhouse clean-label nutritious ingredient.