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Funded by the American Egg Board, USAPEEC conducted two technical product demonstrations for The Table Group, which manages over 80 outlets nationwide under Nono’s and The Coffee Bean & Tea Leaf—and for The Matcha Tokyo, a premium café brand with 25 outlets nationwide. Led by Chef Alvin Ong and Chef Sonny Mariano, the hands-on sessions introduced the technical and functional advantages of U.S. dried egg products, covering hydration ratios, formulation adjustments, and baking performance. By demonstrating superior foaming, binding, and emulsifying properties in real pastry applications, the training helped reduce production variability, supported future product trials, and strengthened the position of U.S. dried eggs in large-scale café and bakery operations.