OviVive™: Award-Winning Egg-Based Beverage Offers a New Dairy-Free Protein Alternative
By: Crystal Carter
Researchers at Texas A&M AgriLife Research have developed OviVive™, an innovative, dairy-free, egg-based functional beverage that combines high-quality protein with a smooth, creamy texture and fruit flavors.
Developed by Reza Ovissipour, Ph.D., Associate Professor in the Department of Food Science & Technology, and Ikenna David Okehi, M.S., Graduate Assistant, OviVive™ addresses growing consumer demand for nutritious, dairy-free protein alternatives. Unlike many plant-based protein beverages, which may have incomplete amino acid profiles and require added stabilizers, OviVive™ uses the natural properties of egg yolk and egg whites to create a creamy, ready-to-drink beverage.
The formulation combines egg-based protein with fruit juices, offering three fruit flavor varieties. Its more complete amino acid profile, compared to plant-based alternatives, provides an additional nutritional advantage while offering an option for consumers with lactose intolerance or dairy allergies.
OviVive™ recently earned first place in the 2026 American Egg Board Eggcelerator Lab® Product Development Competition, recognizing its innovation in nutrition, functionality and consumer appeal.
Market Applications
The technology presents commercialization opportunities in two growing beverage categories:
- Protein Functional Beverages: Ready-to-drink protein beverages for consumers seeking nutritious, high-quality protein alternatives.
- Dairy-Free Beverages: Innovative beverage options for lactose-intolerant consumers and individuals with dairy allergies.
Licensing Opportunities
OviVive™ is available for licensing through Texas A&M Innovation. Industry partners interested in commercializing this technology can contact Robert Brummett, Senior Licensing Manager, at rbrummett@tamus.edu.
