| September 3, 2004 |
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Editor:
Joanne C. Ivy |
In This Issue:
AEB
Advertising and PR Team Up For Olympic Event
2004
AEB-ENC Nutrition Dissertation Fellowships Announced
September
is National Food Safety Education Month
Global
Flavors Recipe Contest Winners Announced
Mexican
Seminar Teaches Bakers the Benefits of U.S. Egg Products
Classroom
Lessons Coming Up!
The American Egg Board was a big winner at the 2004 Olympics in Athens.
As U.S. athletes racked up the medals, the American Egg Board took home
Gold by airing the new "Think Fast. Think Eggs." TV commercials on the NBC
prime-time Olympic broadcasts.
The 15-second commercials featuring
mouth-watering recipes for a Spanish Omelet, a "Wagon Wheel" Frittata, and
a Microwave Ham and Cheese Strata took center stage during the Olympics.
The AEB message aired as both the Men’s and Women’s gymnastic teams
battled their way to Silver in the team finals. In addition, the "Think
Fast" spots were the perfect accompaniment for many competitions,
including Swimming and Track events as well as the popular Beach
Volleyball.
While the Olympics always provide a great venue to
showcase commercials, this Summer Olympics in Athens surpassed viewing
expectations. The prime-time average of 27 million viewers was 17% higher
than the 2000 Olympics in Sydney, according to Nielsen Media Research.
With this Olympic-sized advertising and the current PR program
featuring two-time gold medalist, swimmer Natalie Coughlin, (winning a
total of 5 medals in Athens overall,) the American Egg Board epitomized
the Olympic motto: "Faster, Higher, Stronger" by reminding millions of
consumers to "Think Fast. Think Eggs."
During the Olympics, AEB was running commercials on Westwood One, the
exclusive Olympic radio network. AEB
also was sponsoring PR promotions
featuring Olympic swimmer, Natalie Coughlin,
who won a total of five medals - two gold, two silver, and one bronze.
Through a teamwork effort between Grey Worldwide and AronowPollock
Communications, 2,200 local stations across the country ran Olympic
vignettes featuring 30-seconds of taped Coughlin soundbites coupled with
her egg message and urging listeners to check out AEB's Olympic-focused
fueledbyeggs.com
website. This was another example of AEB's synergistic ability to increase
the Incredible Edible Egg's bang for the buck.
The recipient of the 2004 AEB-ENC Dissertation Fellowship in Nutrition
is Ms. Angela Bermúdez-Millán, M.P.H. from the
Department of Nutritional Sciences at the University of
Connecticut. Ms. Bermúdez-Millán’s project will investigate "Egg
Consumption during Pregnancy among Latinas: Nutrient Contribution and
Cultural Beliefs." She has a B.S degree in nutritional sciences and a
Masters of Public Health (M.P.H.) degree. The planned study will determine
egg consumption among pregnant Puerto Rican women living in Connecticut;
effects of socio-economic and cultural attitudes on egg consumption; the
nutrient contributions of eggs during pregnancy; and associations between
egg consumption and infant birth weights. Using the data from the study,
the applicant plans to develop an educational piece on the benefits of egg
consumption during pregnancy for use with pregnant Hispanic and
non-Hispanic populations.
The 2004 AEB Food Science fellowship has
been awarded to Sonja T. Jones, M.S. from the
Department of Food Science at Louisiana State University to
research the “Dietary Inhibitors of Age-Related Macular Degeneration from
Egg Yolk.” Ms. Jones has a B.S. Degree in Microbiology from Mississippi
University for Women and a M.S. in Veterinary Medical Science, with a
minor in Food Science and Technology, from Mississippi State University.
The project will study phosphatidylglycerol and lutein as inhibitors of
age-related macular degeneration and develop a phosphatidylglycerol- and
lutein-enriched egg yolk as a functional food with the ability to help
prevent age-related macular degeneration. The new egg product has the
potential to be introduced as a high-value health enhancing product to be
incorporated into new food formulations.
Each September, the National Restaurant Association Educational
Foundation (NRAEF) sponsors National Food Safety Education Month. The
International Food Safety Council of the NRAEF created this month-long
campaign to heighten the awareness of the importance of food safety
education and training in the foodservice industry. A different theme and
materials are developed for each year's campaign. For this tenth annual
campaign in 2004, the theme is "Be aware when you
prepare," focusing on the importance of safe food preparation.
AEB is a Founding Sponsor of the International Food Safety Council
and its ServSafe™ national sanitation certification program. As a Founding
Sponsor, AEB is identified among leading organizations with a commitment
to food safety education and training.
September would be an ideal
time to promote egg safety education with your foodservice customers. A
number of materials are available that would enable foodservice operators
to set up egg training programs.
Available materials include the
Egg Safety and Quality poster, the Eggs Games video, the Egg Handling
& Care Guide, and fact sheets concerning proper egg handling. For
further information and materials orders, contact Mary Ruth Bolda at
AEB.
Following review by a panel of 14 educators, lessons and activities are
now being finalized for formatting to produce EGGSpress Yourself!, a new classroom education program
which will include sample print materials, a CD-ROM, and Internet
activities. Using a newspaper theme, the program will present lessons as
hard news stories, syndicated columns, various features, comics, puzzles,
and ads from the fictitious Daily
EGGSpress. Fourth- through 6th-grade students will discover
general facts on foods and specific information on eggs and, through
hands-on learning, will share these facts with others.
Incorporating important curriculum areas - such as language arts,
science, math, social studies, consumer education, and creative thinking -
the program will also provide general nutrition, health, fitness, food
safety, and egg information.
Distribution in 2004 and 2005, will be
by direct mail to all the largest schools nationally which are listed as
having student computer facilities, for a total coverage of almost 52,000
schools.
Professional Mexican bakers and students learning the bakery trade at
one of Mexico’s leading culinary schools took part in an AEB-funded
seminar and workshop last week on using U.S. processed egg products in
commercial baked goods. Coordinated by the USA Poultry & Egg Export
Council (USAPEEC), the seminar attracted about 35 bakers and students from
Mexico City and Guadalajara.
Held at the bakery school at the
prestigious Mexican Bakeries Association (CANAINPA), the seminar included
several guest speakers and presentations by CANAINPA chef instructors who
spoke on the advantages for the baking industry of using processed egg
products. Divided into five working groups, seminar students learned how
to use whole frozen eggs to make several different Mexican pastries and
breads. Michael Foods, Rose Acre Farms and ConAgra donated products used
in the seminars. Jennifer Geck, USAPEEC’s manager of allied industry
relations, gave a presentation on the U.S. egg industry during the
seminar.
The day before the workshop, Geck, Mexico Director José
Luis Cruz, Marketing Manager Alma de León, and egg products consultant
José Manuel Samperio were invited to give a presentation on U.S. egg
products at the headquarters of Bimbo,the largest bakery company in Latin
America. Bimbo, a large user of egg products, is keenly interested in U.S.
processed eggs.
"What in the World Can You Do With Eggs?" is
the theme of the recently completed, internationally-oriented Foodservice
Global Flavors Egg Recipe Contest. There were two broad divisions in the
competition, Professional and Student. In the Professional division, four
global cuisine categories were offered: European Union, Latin
American/Nuevo Latino, Mediterranean Rim, and Pacific Rim. In the Student
division, there was one general category of recipes including any of the
global cuisines listed above.
On August 12, a group of six foodservice experts tasted and evaluated
the 15 finalist recipes and determined the prizewinners. The various
recipes were evaluated based upon the following criteria: taste, visual
appeal, ease of preparation, use of ingredients that define global
category, originality, customer value, and profit potential. And, the
winning recipes are:
Professional Division
Grand
Prize of $2,000 - Mediterranean Asparagus Torta with
Sunny Tomato Relish, Tim Valery, Executive Chef, Santa Rosa Golf
& Country Club, CA.
Mediterranean Rim
First
Prize of $1,000 - Mediterranean Frittata
Cappone, John Ryle, Production Manager, Baptist Health Systems,
MS.
Second Prize of $500 - Tuscan Eggs
Benedict, Michael Watz, Director of New Concept Development, Loews
Club Restaurant, IL.
European Union
First Prize of $1,000 -
Smoked Salmon Benedict on Potato Latkes with Chive
Mornay Sauce, Allison Trinkle, Executive Sous Chef, Loews
Vanderbilt Hotel, TN.
Second Prize of $500 - Potato Torte Dujour, Ben Butler, Chef, Hickory Hills
Country Club, MO.
Pacific Rim
First Prize of $1,000 - Vietnamese Scramble Wraps, John Zehnder, Executive
Chef, Zehnder's Restaurant, MI.
Second Prize of $500 - Asian Strata, Steve Whan, Banquet Chef, Grand Geneva
Resort & Spa, WI.
Latin American/Nuevo
Latino
First Prize of $1,000 - Breakfast
Chimichanga, Maria Cunningham, Assistant Director, Geary Community
Hospital, KS.
Second Prize of $500- Island
Frittata in Potato Skins with Shrimp Hash & Salsa, Hugh
Sinclair, Executive Chef, Eden Occasions (catering), FL.
Student
Division
Grand Prize of $1,000 - Poached Eggs on
Polenta with Ratatouille, Erick Palacios, Culinary Arts Student,
Glendale Community College, CA.
First Prize of $500 - Mediterranean Frittata with Roasted Tomato Coulis,
Susana Davis, Culinary Arts Student, The Culinary Institute of America,
NY.
Second Prize of $300 - Lembaran Telor
(Yellow Eggs), Megan Ashley Julienne, Culinary Arts Student, Orange
Coast College, CA.
Following the announcement of the winning
recipes, a publicity campaign will be undertaken. Winning recipes will be
used in Foodservice promotional and advertising campaigns.
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