In This Issue:New
Leaflets Being Developed Proceedings from AEB/ENC International SymposiumProceedings from AEB’s First International Scientific Symposium on Eggs and Human Health: The Transition from Restrictions to Recommendations were just published in the December issue of the Journal of the American College of Nutrition (JACN). The Proceedings review the meeting’s scientific presentations about eggs’ role in preventing obesity, vision loss, cognitive decline, and stroke. In the Proceedings, eggs are cited as an important dietary source of leucine as well as lutein and zeaxanthin and, in the case of the latter two, research shows lutein and zeaxanthin in eggs to be more bioavailable than from other food sources. Also discussed are a number of preliminary studies showing that lutein is available in both breast milk and the umbilical cord plasma. This suggests that mothers transfer lutein to their fetuses and newborns, providing them with this beneficial antioxidant. Timed to the publication of the Proceedings, the American Egg Board conducted a major publicity campaign to make millions of egg buying consumers aware that in addition to eggs being one of the most nutritious, least costly, and healthy whole foods, they also contain protein, lutein, choline, and other nutrients which provide a myriad of health benefits. The First International Scientific Symposium on Eggs and Human Health: The Transition from Restrictions to Recommendations took place at USDA headquarters in September 2003 as a closed educational forum for scientists. The International Symposium was sponsored by the American Egg Board and Egg Nutrition Center and co-sponsored by the American Dietetic Association, the American College of Nutrition, the American Society for Nutritional Sciences, the American Council on Science and Health, the Council for Agricultural Science and Technology, the American Overseas Dietetic Association, and Sports, Cardiovascular, and Wellness Nutritionists. The Symposium was a first of its kind to focus on research pertaining to the positive health benefits of eggs. The All-American Egg Goes With Everything
At meetings in New York City last month, magazine food
editors lapped up AEB’s latest press kit on “The All-American Egg.”
This month, additional kits are being sent to editors located
elsewhere in the U.S.
Showcasing the go-with-everything versatility of eggs, the kit illustrated how well eggs can be combined with the bounty of other American foods, no matter where in the Union you live. Assembled with the help of local egg promotion folks and departments of agriculture, the kit included releases providing a list of each state’s top agricultural products, interesting factoids on those products, months and places for food festivals held from coast-to-coast and, of course, recipes using eggs along with other local foodstuffs. With the positive response of New York editors, AEB expects that future issues of women’s and food magazines will reflect the ideas presented in the kit. Previous egg materials distributed to food editors have had a great impact on magazine food pages. From July through October alone, AEB reached over 111.3 million consumers through 61 egg features in 30 publications. Space allocated to the features had an equivalent ad value of more than $11 million. The operative maxim here is: If you serve them well, they will print positive features! Striving to reach all the industry’s customers, AEB works with food editors representing a host of publications, including:
U.S. Egg Processors Invited To Meet With Potential ImportersThanks to a series of AEB-funded educational seminars and hands-on
demonstrations in Mexico, U.S. egg products have captured the attention of
key players from the Mexican food processing sector. Attractive
marketing opportunities for U.S. egg products exist among a few, but
leading, domestic bakery companies and mayonnaise and pre-mix
producers. Promoting U.S. Egg Products in KoreaUSAPEEC’s Korea office organized a press conference and series of trade seminars on U.S. egg products on behalf of AEB in Seoul from November 9-11. Before the seminars, USAPEEC held a press conference with sixteen major Korean food industry trade publications. Dr. Shelly McKee of Auburn University; Jennifer Geck of USAPEEC Atlanta; Lan Sohn, Director of USAPEEC Korea; and Jun Chung, a local food technician specializing in the cost benefits of using U.S. egg products, sat on the panel. Many questions were asked ranging from food safety to world export markets for U.S. egg products. Following the press conference, a large seminar targeting bakery chefs was held at Daehan Baking Institute in Seoul. About 50 people attended, including some students of the baking institute. Dr. Shelly McKee delivered a presentation on the benefits and functions of U.S. egg products, and Jun Chung delivered a presentation on the cost benefit of using U.S. egg products. The hired local chef, Lee Eun Jong, provided recipe demonstrations using U.S. egg products. The two customized seminars were held at R & D centers of Crown Confectionery, the leading confectionery company in Korea that manufactures snacks, biscuits, pies, chocolates, and candies. Crown Confectionery is interested in U.S. egg products, specifically dried products. The second customized seminar targeted the purchasing managers at Shany Group, the largest bread manufacturer in Korea, that supplies various bread and pastry products to supermarkets, convenience stores, and all kinds of retail units. Shany operates the biggest bakery chain, Paris Croissant, which has 1,000 stores nationwide, Baskin-Robbins, and Dunkin’ Donuts®. Shany is very interested in U.S. products, specifically dried whole eggs. Shany’s manager, Mr. Lee, was aware of many of the technical aspects of Dr. McKee’s presentation, because he participated in the reverse trade mission to the U.S. last year, also sponsored by AEB. Companies donating samples included Rose Acres, Oskaloosa Foods, and Michael Foods, which should enhance the sale of U.S. egg products as well as their image. If you are interested in learning more about this growing market for U.S. egg products, please contact Jennifer Geck at JGeck@usapeec.org or at (770) 413-0006. New Foodservice Ads Under Development
Currently under development and scheduled for introduction in January, two new foodservice print ads will target the commercial restaurant operator. These ads stress the low food cost of eggs as well as the versatility. Utilizing "trendy" recipes from the recent contest, the ads will encourage the addition of eggs to the menu at any time of the day. Photography for the two ads was recently completed. The first ad will focus on "Mediterranean," featuring an egg-rich "Mediterranean Asparagus Torta," while the second will highlight "Nuevo Latino," showcasing an egg-stuffed "Chimichanga." The complete restaurant operator advertising schedule for 2005 includes 37 insertions in six different national foodservice publications. These publications include: Restaurant Business, Restaurant Hospitality, Restaurants & Institutions, Food Arts, Flavor & The Menu, and Plate. This schedule will provide over 11 million impressions to the commercial restaurant operator target audience. Working in conjunction with the ads will be a new recipe card set. (Based upon Foodservice Advisory Council recommendations, this format was preferred to the merchandising/ recipe guide format utilized over the last several years.) Scheduled for introduction in early 2005, the recipe card set will feature three "Mediterranean" recipes and three "Nuevo Latino" recipes. These cards will be sent to foodservice operators responding to the ads. New Leaflets In Development
AEB has four new inexpensive leaflets on the drawing board for use by the industry and the states. Consumers today are looking for quick-and-easy-meals that taste great and can be on the table in short order. So the first leaflet, Sensational Skillet Meals, will feature five skillet entrees. It’s a scrumptious selection of frittatas, top of the range, and scrambles that has something for every taste. Next in line is a consumer egg care and handling leaflet that will address a variety of “most-asked” questions. Everyday, AEB fields inquiries on issues such as “Can I freeze eggs?” or “How long can eggs be stored?” The leaflet will handle these and other concerns such as peeling, greening, the chalazae, and blood spots. Make-ahead meals like stratas and casseroles have a large audience. This third brochure will be particularly suited for leisurely brunches or hassle-free entertaining. But make-aheads are also perfect for today’s hectic schedules. All mom has to do after work is turn on the oven. By the time everyone is settled in, dinner is ready. Finally, there seems to be a never-ending demand for materials for kids, so the fourth piece will focus on a variety of activities to capture the imagination of the younger set – from cooking and crafts to science experiments and fun facts. All four will be very affordable for distribution in large quantities at promotional events such as trade shows, state fairs, and omelet workshops. Popular Self Magazine Touts Egg’s Virtues
The December 2004 issue of Self magazine presents "A dozen reasons to eat eggs." The article by Heidi McIndoo, R.D. and Amanda Pressner acknowledges that eggs "were cruelly banished" but "have scrambled back onto our plates." They reference a study in Metabolism that "found eating up to three eggs daily doesn't elevate bad cholesterol" and stated that saturated fat is the culprit for raising blood cholesterol. From "the yolk rivals a multivitamin" to "you get built-in calorie control," they build a solid case for eggs. Not only are eggs economical, but they're a great value nutritionally since they contain lutein which may prevent age-related macular degeneration and choline which helps fetal brain development. Just more reinforcement for choosing eggs as "an all-day option." | ||||||||||||||||||
