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An event focused on U.S. dried egg products for small to medium-sized bakeries, organized by USAPEEC with funding from the American Egg Board, was held in February and March. It attracted a total of 24 attendees from 18 companies. Chef Sonny Mariano led a practical session demonstrating the application of U.S. dried egg products in cooking and baking, including a hands-on activity where the attendees created their own recipes using the products firsthand. Feedback from the attendees praised the convenience and adaptability of the egg products. Enthusiasm was evident among attendees regarding the products’ market availability.