CEDAR KNOLLS, NJ, Nov. 11, 2011- Eggland’s Best (EB), the No.1 branded egg in the U.S., is proud to add to its list of awards and honors the American Culinary Federation’s (ACF) Seal of Approval, which applies to their entire line of consumer and food service egg products.
EB products that hold the ACF gold Seal of Approval include:
- Eggland’s Best Classic Shell Eggs
- Eggland’s Best Cage Free Shell Eggs
- Eggland’s Best Organic Shell Eggs
- Egggland’s Best Hard-Cooked and Peeled Eggs
- Eggland’s Best Pasteurized Liquid Whole Eggs, Classic
- Eggland’s Best Pasteurized Liquid Whole Eggs, Cage Free
In order to receive this prestigious endorsement, Eggland’s Best eggs undergo extensive testing by a panel of ACF-certified chefs who evaluate EB eggs based on their ease of use, versatility and adaptability, consistency of physical properties, application in service procedures and, above all, flavor. The ACF Seal of Approval assures unbiased, expert opinions on product quality for buyers, chefs and foodservice operators.
“Throughout the country, award-winning restaurants and chefs insist on only using Eggland’s Best eggs for their dishes, because of their great taste, and consistent performance,” says Frank Bergin, Director of Marketing at Eggland’s Best. “The high quality ingredients that go into the Eggland’s Best hen feed contribute not only to the enhanced flavor of our eggs, but also to the plumper, creamier yolks and harder shells, that discerning chef’s demand. Plus it gives the eggs 25% less saturated fat, double the Vitamin D and omega-3 and 10 times
more vitamin E than generic eggs.”
Eggland’s Best eggs are produced locally throughout the country by EB’s franchised framers, who must follow the company’s strict quality assurance program in order to stamp an egg with the famous “EB” logo. From raising only vegetarian-fed hens, to conducting more than 35,000 tests a year to ensure consistent quality, Eggland’s Best is committed to providing its customers with eggs that are superior in freshness, taste and nutrition.
“The ACF Seal of Approval is an arduous process that requires extensive testing by a distinguished panel of unbiased chefs with extensive and diverse culinary experience” said Keith Davis, CEC, AAC, and chair of the ACF Seal of Approval committee. “It was evident to the entire panel that the Eggland’s Best products significantly exceeded all the measurement criteria and deserved to be recognized for their exceptional quality.”
About Eggland’s Best Eggs
Eggland’s Best is the No. 1 branded egg in the U.S. and is an excellent source of Vitamin D, E, and B12 and a good source of riboflavin. EB eggs have 25 percent less saturated fat and more than two times the Omega-3 than ordinary eggs. Eggland’s Best eggs are the recipients of many awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste; The American Culinary Federation’s Gold Seal of Approval; the Good Housekeeping Seal from Good Housekeeping Research Institute; Best Grab-and-Go Breakfast Food by Health magazine (2011);one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for seven consecutive years (2005-2011); “Best Egg” by Men’s Health magazine on their list of Top 20 Organic Foods (2010); one of the top 125 Best Packaged Foods For Women according to Women’s Health magazine two years in a row (2010-2011); one of the 25 Healthiest Foods for Women by Prevention magazine (2010);a top five “superfood” picks according to American Baby magazine (2010); and the National Health & Wellness Club Stamp of Approval for flavor, quality and nutrition.
The distinctive “EB” stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quality. Eggland’s Best hens are fed a strictly controlled, high-quality, wholesome, all-vegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in large, cage free and organic varieties, and are certified as Kosher. For more information, visit .
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About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef® designation the only culinary credential accredited by the National Commission for Certifying Agencies (NCCA). ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.