Eggland’s Best Celebrates First-Of-Its-Kind Patent for Production of a Better Egg

February 19, 2019

Eggland’s Best Celebrates First-Of-Its-Kind Patent for Production of a Better Egg

We’re excited to announce that the U.S. Patent & Trademark Office (USPTO) has granted the first-of-its-kind patent only to Eggland’s Best for our method of producing a better shell egg. 

This patent, A Method for Production of a Verified Enriched Shell Egg, confirms that Eggland’s Best shell eggs are produced in a method that enriches their nutritional content.

Eggland Best’s patented method of production and verification ensures that every EB egg has superior qualities including high nutritional content, a reduced risk of Salmonella Enteritidis (SE), and other exceptional egg and shell qualities.  This patent demonstrates and verifies that our process is superior, resulting in the highest quality egg!

“This is a testament to our commitment to providing an egg with superior nutrition, taste, and freshness,” said Charlie Lanktree, CEO of Eggland’s Best. “We are thrilled to be officially recognized by the U.S. Patent & Trademark Office, reinforcing the fact that Eggland’s Best offers the best product available.”

In addition to this new patent, Eggland’s Best has been the recipient of numerous other patents throughout its history of being America’s #1 egg, including:

  • Eggs Compatible with Cholesterol-Reducing Diet and Method of Producing the Same
  • Method of Reducing Cholesterol in Chicken Eggs
  • Feed Composition for Egg-Laying Fowl

Compared to ordinary eggs, Eggland’s Best eggs contain six times more vitamin D, 25% less saturated fat, more than double the Omega-3s, ten times more vitamin E and more than double the vitamin B12.  EB eggs are also an excellent source of vitamin B2 (riboflavin) and vitamin B5. Eggland’s Best’s superior nutritional profile is due to its proprietary all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp, and vitamin E.

“After years of involvement with research and quality evaluation pertaining to the Eggland’s Best quality & safety program, I am thrilled that EB has received this well-deserved stamp of approval,” said Chuck Johnson, former Chief, Grading Branch, USDA, Agricultural Marketing Service. “This incredible achievement showcases the brand’s commitment to providing the only egg with superior nutrition and the highest-quality standards.”

To find out more about EB eggs and how the process they go through, click here. 

 
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