AEB Takes Seat On USAPEEC Board; Highlights Early Successes And 2017 Export Plans   

Park Ridge, IL (December 16, 2016)  —  An important milestone in advancing the American Egg Board's (AEB's) priority to build export markets and demand for U.S. eggs and egg products, this week, AEB was formally welcomed by the USA Poultry & Egg Export Council (USAPEEC) at its Winter Meeting as both a new Commodity Member and as a Director on the USAPEEC Board.   

Anne Alonzo, AEB President & CEO, and new USAPEEC Board Member, noted, “Exports is one of the key strategic growth pillars in AEB's new 2017 Strategic Plan. Joining our partner, USAPEEC, as a member of its prestigious Board and working closely with my counterpart, USAPEEC President Jim Sumner, is an important milestone in powerfully advancing our mutual goal of expanding egg market share in key markets. After all, 96% of the world’s population doesn’t live here, and we look forward to sharing our nutrition-packed, affordable and high-quality USA eggs with new customers in new markets.”  

At the AEB/USAPEEC Egg Members Breakfast, egg producers learned of early deliverables by both organizations, including gathering egg export market intelligence, readout of successful egg missions to foreign markets, as well as training USAPEEC Country Directors.

Key egg research is currently underway looking at USA eggs' food safety, nutritional quality and functionality. Additionally, AEB’s noteworthy best practices and learnings, earned over many years working with U.S. Quick Service Restaurants (QSRs) and Food Service, as well as its iconic “Incredible Egg’ marketing materials will be repurposed and transferred for export success. A 2017 Egg Industry Export Program will be released in January 2017.

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American Egg Board Celebrates Hispanic Heritage Month at the U.S. Hispanic Chamber Convention

Park Ridge, IL (October 6, 2016)  — For the first time, the American Egg Board (AEB) is taking part in the United States Hispanic Chamber of Commerce (USHCC) Annual Convention, sponsoring a Latino egg-inspired breakfast during the largest gathering of Hispanic businesses in the nation.

“AEB’s support of the USHCC Convention is a demonstration of the egg industry’s commitment to the Hispanic business community and of our respect for Hispanic heritage in America,” says AEB President & CEO Anne L. Alonzo. “As a Latina myself, I know first-hand of the profound and positive influence Hispanics have had on our country through their strong commitment to family, faith, hard work and service. Eggs have played a central role in our lives especially involving traditional breakfast dishes at desayuno (breakfast) and increasingly throughout the day. Eggs provide nutrition-packed, delicious and affordable meals for Hispanic families. We’re proud to be part of that heritage.”

This Convention is the largest gathering of Hispanic business leaders in America, connecting Hispanic vendors and corporate buyers.

“The USHCC is delighted to join with AEB in celebrating our nation’s Hispanic heritage and honoring the remarkable contributions of Hispanic Americans to the society, culture and economy of the United States,” says USHCC President Javier Palomarez. “Eggs have always played an important role in Hispanic family life, and we look forward to a partnership with AEB that will nourish that connection and only grow stronger and more vibrant in the years to come.”

The roots of Hispanic Heritage Month go back to 1968. Today, 55 million people, or 17% of the American population, are Hispanic, and this demographic is growing. AEB proudly highlights new recipes featuring classic Hispanic dishes like Chilaquiles and Black Bean & Scrambled Egg Breakfast Tacos, a growing trend across the country, as well as Huevos Divorciados and Huevos Rancheros.


AEB Announces New Staff and Promotions

Park Ridge, IL (December 5, 2016)  —  The American Egg Board (AEB) is thrilled to announce new additions and promotions to its organization. “As we conclude the AEB’s 40th anniversary year and look forward to new milestone achievements in 2017, I’m thrilled to share this news related to our incredible team,” says Anne L. Alonzo, AEB’s President and CEO. “With these additions and the contributions of our entire staff, we’re positioned to deliver increased value and an even higher return on investment to America’s egg farmers and the collective egg industry going forward.”

The new additions and recent promotions include:

Sofia Therios joins the AEB as its new Vice President for Marketing. Therios brings a wealth of corporate, field and entrepreneurial experience gained in the consumer packaged goods, restaurant and foodservice arena. She held various leadership roles at McDonald’s Corporation, ConAgra Foods and Kraft Foods, as well her own family’s restaurant business. Her position oversees the activities of the Consumer Media/PR Committee.

Dr. Tia Rains was promoted to Executive Director of the AEB's Egg Nutrition Center (ENC), after more than three years with the organization. Dr. Rains’ previous experience includes leadership roles at Kraft Foods and Biofortis Clinical Research. Her undergraduate degree in Food Science and Ph.D. in Nutritional Science serve as the ideal background to oversee ENC’s efforts.

Allison Pigatto, MS, RD, LDN, joins the ENC team as a Nutrition Engagement & Outreach Intern. She most recently worked for Gourmet Gorilla, where she gained extensive knowledge of the nutrition guidelines around school foodservice and a deep understanding of child nutrition.

Ken Hoffman was promoted to Vice President of Finance & Operations. With the AEB for almost two years, he helps administer and steward the AEB budget and finances. He is credentialed with a BS in Agriculture Economics, Masters of Accounting Science, Certified Public Accountant, Certified Management Accountant and Chartered Global Management Accountant.

Gwen Ramirez was promoted to Director of Administration & Employee Relations. She has been with the AEB for 3.5 years and joined the organization from The Coca-Cola Company. Having proudly served our country in the military, she also has her BS in Business Management. Ramirez oversees CEO activities and daily administration, as well as serving as the primary employee liaison.

Ada Escobar joins the AEB as its new Office Manager. With more than a decade of administrative and office experience, she is currently in her senior year at Trinity International University, working toward a Bachelor’s Degree in Nonprofit Administration.

These individuals bring proven, collaborative leadership and support to the AEB, especially important as new strategies, designed to increase the demand for eggs and egg products, are implemented.

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Egg Supply Rebounds to Normal Market Levels

Park Ridge, IL (October 4, 2016)  —  The egg supply has completely recovered from the impact it suffered due to the avian influenza (AI) outbreak in 2015, surprising industry analysts. Initial forecasts had predicted an 18-month timeline for flocks and supply to return to pre-AI levels, yet producers have achieved this goal in one year’s time. Prices for both shell eggs and egg ingredients reflect this abundant supply. In fact according to industry analyst, Rick Brown, senior vice president, Urner Barry, whole egg prices are at a 10-year low.

New biosecurity safeguards and measures will help ensure the protection of a healthy and viable egg industry. Affected farms worked diligently to meet the stringent cleaning and disinfection regulations defined by the USDA Animal and Plant Health Inspection Service before repopulating.

“With information gleaned from last year’s historic outbreak of avian influenza, the industry and individual producers have instituted policies and practices designed to stabilize the egg supply now and in the future,” said John Howeth, senior vice president, foodservice and egg product marketing of the American Egg Board.

Moving forward manufacturers can count on an ample supply of the complete range of egg ingredients, which is especially important heading into the fall and holiday baking season,” said Howeth. “And companies can rely upon the egg industry for safe ingredients. All further processed egg products designed for use as ingredients are pasteurized. The safety record has remained unbroken for more than 40 years, without a single recorded instance of salmonellosis linked to further processed, pasteurized egg products.”

Eggs contribute unique and exceptional functional performance within multiple applications, supplying 20-plus functional properties including aeration, emulsification, whipping, binding and much more. These functional properties contribute to product texture, form, appearance, taste and even shelf life.

The American Egg Board recently posted a new, searchable online version of the Egg Product Buyers’ Guide. The intuitive system is searchable by company, product type or distribution region, designed to help companies find the best source for the specific type of egg product needed. For more information, visit the Buyers' Guide.

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American Egg Board Expands Support Of White House Easter Egg Roll

Park Ridge, IL (March 28, 2016)  — This morning, the American Egg Board (AEB) kicked off expanded support of the White House Easter Egg Roll by presenting First Lady Michelle Obama and President Obama with the 39th annual Commemorative Egg. AEB Chairman Blair Van Zetten and President and CEO Anne L. Alonzo made the presentation on behalf of America’s egg farmers.

“I am deeply honored to present the 39th Commemorative Egg, on behalf of America’s egg farmers, to the First Lady and President Obama,” says AEB Chairman Van Zetten. “This year, we’re pleased to participate in the White House Easter Egg Roll by educating people about where eggs come from, and providing EggPops – a portable hard-boiled egg on a stick dusted with seasoning – to attendees. As a powerhouse of nutrition with nothing artificial, eggs are on trend with consumers’ growing interest in protein.”

In addition to the Commemorative Egg, AEB donated more than 30,000 REAL hard-boiled eggs for egg rolling, the egg hunt, egg decorating and snacks. They also brought the egg production process to life for the 35,000 parents and children attending through AEB’s whimsical An Egg’s Journey from Farm to Table. The journey featured the Hollywood Hens, realistic imitation hens; photo cut outs that showcased the hen house, processing and delivery; and a play kitchen where children got hands-on experience moving eggs from the fridge, to the stove, to their breakfast, lunch and dinner plates.

Key information about eggs was placed throughout the expanded exhibit space, and attendees had the opportunity to ask their questions to egg experts, including an egg farmer. Children left the exhibit with Incredible-branded Silly Putty Eggs and half dozen cartons of egg-shaped chalk.

More Incredible Edible Egg activities were also spread out throughout the South Lawn and Ellipse through photo opportunities with the a 16’ inflatable Incredible Egg, EggPop sampling and the popular Incredible Egg Character who took pictures with kids and adults. All volunteers also wore the hats and aprons featuring the official White House Easter Egg Roll logo that are donated by America’s egg farmers annually.

People nationwide could also join in the fun via the Incredible Edible Egg’s social networks. The famous Incredible Adventure Egg took people behind-the-scenes on the South Lawn via live tweets, using the official #LetsCelebrate, and video via Periscope – a live streaming app linked to Twitter.

Artist Lynda Matson, a lifelong resident of Seattle, designed this year’s Commemorative Egg to reflect the idea that all children deserve and education to grow and achieve their dreams — themes she sees reflected in the First Lady’s Reach Higher initiative.

For more information about the American Egg Board, egg recipes, and Easter, visit To watch the Egg Roll live, visit the White House Live Stream,

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Multicultural cuisine spices up breakfast items

Park Ridge, IL (August 21, 2016)  —  As a nation of immigrants, the U.S. is often referred to as a melting pot. It’s meant as a reference to the multitude of cultures that migrated here, but it could just as easily reflect the stew of cuisines. In the latest installment of Incredible Breakfast Trends, the American Egg Board explores the many global flavors influencing today’s breakfast foods and describes how they blended and morphed into what is being called, ‘New American’ cuisine. Here’s a taste:

A culinary melting pot
One thing that binds Americans is an appreciation for a myriad of cuisines. Gone are the days of 1950s sitcom mothers sailing through kitchen doors with platters of pot roast and potatoes. They’re far more likely to have pizza, tacos or stir-fry on their dinner plates. This change from the 20th century ideal of meat and potatoes dinners crept up on them. It began with the bohemian idea of pizza for a special dinner treat and evolved into eating huevos rancheros for breakfast

The Hispanic connection
There’s never been a larger or more influential minority than today’s Hispanic Americans. According to the U.S. Census Bureau, the U.S. Hispanic population numbered 55.3 million in 2014. That’s 17.3 percent of the total population, making it the largest ethnic demographic group in the U.S. People whose families arrived here from Mexico make up the largest component of those figures, at 64 percent, or more than 35 million people. Pew Research Center data shows, as of 2014 the average age among the Mexican demographic was 26, so this group will only continue to rise in terms of buying power.

A perfect culinary storm
There would be little argument with the statement, “Americans really like their food.” But it may be more appropriate to say they really like everyone’s food. They embrace it, often adjust it, and then make it their own. Foreign cuisines have become a national obsession. The flavor industry tells us to look for increased heat and bold flavors from Indonesian Sambal, Korean gochujang, and African harissa paste and peri-peri sauce. Some also expect the improving relationship with Cuba to increase interest in green olive, guava and sofrito.

“Flavor trends in breakfast foods continue to evolve,” says Elisa Maloberti, American Egg Board, director of egg product marketing. “ While Mexican-inspired fare is well-represented in grocery aisles, there is definitely room for growth beyond those flavors. Mediterranean and Asian flavors could easily be adapted into a breakfast sandwich or bowl. And of course, eggs add protein and are a great flavor addition to both.”

For more information visit the Incredible Breakfast trends.

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New Dietary Guidelines Remove Daily Limit on Cholesterol and Include Eggs in Recommended Eating Patterns

Park Ridge, IL (January 7, 2016)  — The 2015 Dietary Guidelines for Americans (DGA) remove a daily limit on dietary cholesterol and include eggs in all three recommended healthy eating patterns, which have been shown to reduce the risk of major chronic health conditions facing Americans.

“The U.S. has joined many other countries and expert groups like the American Heart Association and the American College of Cardiology that do not have an upper limit for cholesterol intake in their dietary guidelines,” says Mitch Kanter, PhD, Executive Director of the Egg Nutrition Center.

While many Americans avoided eggs for years due to their cholesterol content, that thinking has evolved. In a recent survey conducted by the Egg Nutrition Center (ENC), three-quarters of respondents (74 percent) do not let the dietary cholesterol in eggs impact their decision on how many eggs they eat. And more than three in five consumers (61 percent) also noted that the amount of cholesterol in the foods they are buying is of low concern to them.1

Plant-Based Dietary Patterns Include Eggs

Consistent evidence indicates that, in general, these dietary patterns are primarily plant-based and more health-promoting than the current average U.S. diet. However, it’s important to note “plant-based” doesn’t mean only fruits and vegetables; it also includes high-quality protein foods like eggs – a fact that is not well-known among Americans. The ENC survey found that when asked, nearly two-thirds of consumers (63 percent) did not believe that a plant-based diet offered enough protein, and more than four in five consumers (82 percent) did not believe eggs were part of a plant-based diet.2

In reality, and as supported in the 2015 DGA, eggs fit within all three recommended healthy dietary patterns – the Healthy U.S.-style, the Healthy Mediterranean-style and the Healthy Vegetarian-style. Eggs are all-natural and packed with a number of nutrients. One egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, and the antioxidants lutein and zeaxanthin, all for 70 calories. Eggs are also one of the few natural foods that are a good source of vitamin D, which was identified by the 2015 DGA as a nutrient of concern for under-consumption and necessary for helping to build strong bones.

The removal of a daily dietary cholesterol limit and inclusion of eggs within all recommended healthy eating patterns supports regular consumption of eggs along with other nutrient-rich whole foods such as fruits, vegetables and whole grains. As an affordable, nutrient-rich source of high-quality protein, eggs can help Americans build healthful diets.

For more egg nutrition research and information or egg tips and recipes visit and You can also find the Incredible Egg on Facebook, Twitter, Pinterest, YouTube and Instagram.

Google Survey conducted online for the Egg Nutrition Center. Survey. Surveyed 1,500 general population respondents in November 2015. Overall sampling error is +/-3% at the 95% rate of confidence.
Google Survey conducted online for the Egg Nutrition Center. Survey. Surveyed 1,500 general population respondents in November 2015. Overall sampling error is +/-3% at the 95% rate of confidence

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Trending: Indulgent breakfast comfort foods

Park Ridge, IL (Feb. 4, 2016)  —  Comfort foods and indulgent foods often overlap, because they’re both about the emotional aspect of dining. Yet there is an important difference. While “comfort foods” are personal and reminiscent, “indulgent foods” are often decadent or rich. Distinct, but related, each type has its place in the spectrum of crave-able foods. In the latest installment of Incredible Breakfast Trends, the American Egg Board focuses on American consumers’ indulgent desires and how they play out in breakfast fare. Here’s a summary:

The need for indulgence
Somewhere in the American diner’s psyche resides a melancholy about the loss of long-ago times, when she or he felt nurtured at the breakfast table. No matter what our mood, the trend is clear: breakfast, with its most comforting and indulgent foods, continues to grow in demand because consumers still long for that glow of being cared for. No one, it seems, doesn’t like comfort.

Pursuing indulgent profits
Some say serving breakfast foods alongside higher-priced lunch and dinner items will reduce profits. Countering that are many foodservice operators who see all-day breakfast as an opportunity for showcasing creativity with breakfast foods and including more upscale ingredients later in the day when people have more time to enjoy them. Indulgent foods pique customer interest and reap profits.

Indulgent classics
Indulgent breakfast foods are appearing all over on menus and at retail. These foods, whether eaten out or at home are viewed as treats, rewards or celebratory, and definitely crave-worthy. Seasonal flavors like pumpkin, eggnog and peppermint can fall into this category, as do specialty cheeses, dinner-centric meats paired with eggs and global twists on familiar dishes.

“While there’s been a lot of focus on all-day breakfast in foodservice,” notes Elisa Maloberti, American Egg Board, director of egg product marketing, “consumers never had a time restriction for breakfast at home. Breakfast for supper isn’t new. What’s new is the creativity and unique ingredients we’re seeing in prepared breakfast items—from ethnic flavorings to a broader selection of cheeses, vegetables and meats.”

For more on these Incredible Breakfast trends go to

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America’s Egg Farmers Team up with the Bacon Brothers

Park Ridge, IL (March 8, 2016)  —  – America’s egg farmers are teaming up with iconic movie star Kevin Bacon again on a new national ad campaign to wake people up to the benefits of eating eggs. And this time they’re serving up more than just one helping of Bacon by adding Kevin’s brother Michael, of the Bacon Brothers band, to write and produce an original song appropriately titled, “E-G-G-S.”

“People really got a kick out of last year’s campaign and this year, we wanted to make it a Bacon Brothers effort. Who better to continue waking people up to eggs than the duo who knows and likes eggs best,” said Kevin Bacon. “It’s an unexpected and clever way to promote the incredible edible egg and have a little fun with our name in the process.”

The Wake Up To Eggs with the Bacon Brothers campaign uses music and humor to bring attention to eggs, including the fact that one large egg has six grams of high-quality protein for 70 calories and no sugar or carbs. The campaign features a variety of online videos, print, digital and social media ads.

“The star power of Kevin and Michael Bacon helps bring the Incredible Egg back to our musical roots,” said Kevin Burkum, Senior Vice President at the American Egg Board. “This year marks the 40th anniversary of the American Egg Board and with the long legacy and popularity of the incredible edible egg jingle, we believe this new campaign featuring the Bacon Brothers will be a hit.”

Last year’s Wake Up To Eggs with Bacon campaign was a huge success for the egg industry, helping to increase egg sales and winning a Cannes Lion, one of the most prestigious awards in advertising. Grey New York is the American Egg Board’s advertising creative agency of record and Starcom handles media planning and buying.

For more information about the campaign, egg nutrition or Easter egg tips and recipes, visit us at, or on Facebook, Twitter, Pinterest and Instagram.

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American Egg Board Launches Updated Online Buyers’ Guide

Park Ridge, IL (July 17, 2016)  — Egg ingredients supply essential flavor and functionality to countless foodservice and manufacturing recipes and applications. A newly updated online Buyers’ Guide, available on the American Egg Board website, allows purchasers to instantly find the type of egg ingredient desired and companies with available product. This next generation online Buyers’ Guide is intuitively designed, making it easy to navigate and giving users seamless access to necessary purchasing information.

The Egg Product Buyers’ Guide offers:

  • Searchable database by
    • Egg products – whole, yolks, whites, precooked products
    • Required storage type – dried, frozen, refrigerated
    • Geographic location of suppliers
    • Cage-free, organic and kosher classifications
  • Complete supplier contact information
  • Links to individual supplier websites

The online Egg Product Buyers’ Guide helps companies find the best source for the specific type of egg product needed. It includes the latest, most accurate list of U.S. egg product suppliers, identifies the types of egg products sold by each processor and provides complete contact information.

The term “egg products” refers to processed and convenience forms of eggs for commercial or foodservice use. These can be classified as dried, frozen, refrigerated liquid and specialty products such as precooked hard-boiled eggs or preformed egg patties, omelets and the like.

“Maintaining an electronic version of the Buyers’ Guide allows us to react more quickly to changes in suppliers or their product lines, so purchasing agents find the latest information when searching for egg products,” says Elisa Maloberti, director of egg product marketing for the American Egg Board. “It also allows greater access to a broad audience interested in featuring eggs in their own incredible menu items.”

To access the online Buyers’ Guide, visit

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One Egg Per Day Associated with 12 Percent Reduced Risk of Stroke

Park Ridge, IL (November 1, 2016)  — – On the heels of the 2015 Dietary Guidelines for Americans that placed no daily limit on dietary cholesterol and noted eggs are an affordable, accessible, nutrient-rich source of high quality protein, new research shows eggs are associated with a 12 percent reduction in the risk of stroke, the 5th leading cause of death in the United States

The study is published in the Journal of the American College of Nutrition.1 Researchers report that consumption of up to one egg per day had no association with coronary heart disease (CHD) and a 12 percent reduction of stroke risk. These findings come from a systematic review and meta-analysis of studies dating back between 1982 and 2015, which evaluated relationships between egg intake and coronary heart disease (total of 276,000 subjects) and stroke (total of 308,000 subjects).

Principal Investigator on this study, Dr. Dominik Alexander of the EpidStat Institute, Ann Arbor, MI, notes that mechanistic work is needed to understand the connection between egg consumption and stroke risk. However, he theorizes that, “Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. They are also an excellent source of protein, which has been related to lower blood pressure.”

One large egg boasts 6 grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D, and A.

Alexander’s research lends further support to changes in the recently-released 2015 Dietary Guidelines for Americans, which have eliminated dietary cholesterol limits, and now include regular consumption of eggs among lean protein choices.2 It also builds on a 2015 meta-analysis in which dietary cholesterol was shown to have no association with cardiovascular diseases, including coronary artery disease and stroke.3 “This systematic review and meta-analysis underscores prior research, showing the lack of a relationship between eggs and heart disease and now suggests a possible beneficial effect of eating eggs on risk of stroke,” Tia M. Rains, PhD, Interim Executive Director of the Egg Nutrition Center, the scientific research arm of the American Egg Board.

More information on the nutritional benefits of eggs can be found at The Egg Nutrition Center.


1Alexander DD, Miller PE, Vargas AJ, Weed DL, Cohen SS. Meta-analysis of egg consumption and risk of coronary heart disease and stroke. J Am Coll Nutr. 2016 Oct 6:1-13.

2U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Pages 23-25. Available at

3Berger S, Raman G, Vishwanathan R, Jacques PF, Johnson EJ. Dietary cholesterol and cardiovascular disease: a systematic review and meta-analysis. Am J Clin Nutr. 2015;102(2):276-94.

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Evolution of ‘healthy’ breakfast

Park Ridge, IL (April 21, 2016)  —  A decade or two ago just eating breakfast was considered healthy. Everyone knew, “breakfast was the most important meal of the day,” because their mother told them—simple as that. Fast forward. Today attitudes toward what constitutes a ‘healthy’ breakfast have evolved. More than ever, consumers are aware of the link between the food they eat and their health.

The latest installment of Incredible Breakfast Trends from the American Egg Board examines how American consumers define a healthy breakfast and what it looks like on breakfast menus around the country. Here’s an overview of the articles:

Consumers’ view of healthy breakfasts
There’s no single way to have a ‘healthy breakfast,’ so American consumers use a wide variety of personal parameters. For some, ‘healthy’ food must be high in fiber, meatless, organic or gluten-free. Others use food as a pharmacy, seeking items rich in protein, iron or calcium. Locavores view foods grown nearby as being healthier. Still others demand only non-GMO, antibiotic-free or sustainably raised foods on their plate.

Dishing up healthy consumer trends
Recognizing ‘fresh’ and ‘clean’ are not fads but growing trends, the industry is moving toward simpler foods, cleaner labels and fresh rather than premade or processed. Consumers equate fresh with healthy, so progressive menus emphasize seasonal produce, house-made ingredients and made-to-order signature items. The sweet spot in the morning is the convergence of consumers’ desire for convenience, clean nutrition and social responsibility.

East meets West
The New York vs. California breakfast menu story might be considered a tale of opposites. But is it? According to Technomic, California consumers ordered healthy options 41 percent of the time when eating out, not significantly more often than the Northeast consumers’ 37 percent. This small gap remains when drilling down into segments. As for those dining at fast-casual outlets in California, we see a 46 percent order rate, with 41 percent in the Northeast. So perhaps East and West are not so far apart in their eating habits after all.

“Food manufacturers often use eggs in a supporting role in formulations as a functional ingredient for emulsification, binding, browning or their many other useful characteristics,” says Elisa Maloberti, American Egg Board, director of egg product marketing. “But in healthy breakfast applications, eggs are ideal as a central player. Eggs are delicious, naturally nutritious, protein rich, satiating and a simple, well-accepted ingredient on a clean label.”

For more information visit the Incredible Breakfast trends.

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An Easier and Faster Way to Hard-Boiled Eggs

New Easy-Peel Hard-Boiled Egg Technique Saves Time, Makes Peeling Easier

PARK RIDGE, IL (March 14, 2016) — – – Difficulty peeling off the shells is the top barrier to making hard-boiled eggs more often, according a recent consumer survey.1 Fortunately, just in time for Easter – the biggest hard-boiled holiday of all – the American Egg Board is introducing a new method to help make eggs not only easier to peel, but takes 30 percent less time.2

  1. HEAT ½- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water OR proceed to Step 2, if not using a steamer insert.
  2. Carefully ADD eggs using a large spoon or tongs. COVER pan. Continue cooking 12 minutes for large eggs (13 minutes for extra large eggs).
  3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Instead of waiting for an entire pot filled with water and eggs to boil, this method relies on filling the pot with less water and adding eggs after it’s brought to a boil. This cuts the classic hard-boiling cook time by nearly one-third. Making hard-boiled eggs fast and easy-to-peel is good news for the millions who search for “boiled eggs,” one of the most popular search terms related to “eggs” in Google. “Hard-boiled eggs” is also the most popular recipe on

Eggceptionally Easy and Eye-Catching Easter Eggs

Once you’ve mastered the art of hard-boiling, it’s time to start decorating. Modern designs on jeweltoned and spring-colored hard-boiled eggs are easy to make, great for displaying and tasty to eat, making them a staple for Easter celebrations. Pick up an extra dozen eggs for hard-boiling, find the right egg dye color combinations and then give these fun ideas a try:

Stick To It

Take rolls of craft tape (Japanese Washi Tape) from your local craft store and start wrapping. Mix and match different colors and patterns of tape to give eggs a modern edge.

Prefect Polka

Use the eraser end of a pencil to paint perfect polka dots on your egg. Just dip the eraser into acrylic craft paint and dab onto the egg. Make different patterns and use different colors to create your whimsical designs!

Glitter Eggs

Add sparkle to your eggs by covering them in your favorite colored glitter. Brush craft glue over the egg until the entire surface is covered. Sprinkle a handful of glitter on paper plates and start rolling!

Cascarones: Give family and friends good luck by making a dozen “confetti eggs,” a Latin American tradition, and cracking it over their heads! Follow our step-by-step guide on how to empty the eggshells. Once they’re clean and dry, dye the egg shells and fill the insides with confetti. Place glue around the edges of the hole, cover it with colorful tissue paper and get cracking.

For more Easter tips, how to have a fun and safe Easter egg hunt, brunch recipes and a second helping of Bacon – the Bacon Brothers, that is – visit us at and check us out on Facebook, Twitter, Pinterest, YouTube and Instagram.


1  Google Survey conducted online for the American Egg Board. Survey. Surveyed 1,500 general population respondents in February 2016. Overall sampling error is +/-3% at the 95% rate of confidence.

2   UAmerican Egg Board. Applied Cookery Study: Hard-Boiled Eggs Using Stovetop Methods. December 2015.

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American Egg Board Joins Historic Cuba Trade Visit

Park Ridge, IL (September 29, 2016)  — U.S. Egg Industry leaders are participating in a multi-commodity delegation and first foray in to Cuba since the U.S. began normalizing relations with the country earlier this year.

In keeping with their commitment to help increase demand for U.S. eggs and egg products, American Egg Board (AEB) President and CEO, Anne Alonzo and Chairman, Blair Van Zetten, are joining delegates from the USA Poultry & Egg Export Council (USAPEEC), National Chicken Council, National Turkey Federation, World Poultry Federation and United Soybean Board on the four-day fact-finding mission that began September 27.

“Exports are a crucial part of our industry’s future,” said Alonzo. “We are always looking for innovative ways to grow egg demand and broaden commodity trade. Creating new partnerships and taking advantage of new markets for American eggs will benefit the entire industry.” Alonzo further added, “We believe that egg consumption is a relatively low-cost way to enhance the nutritional quality of the Cuban diet. We are excited about this important information exchange opportunity.”

In March of this year, Secretary of Agriculture Tom Vilsack announced that USDA would permit industry-funded agriculture research and promotion programs, including the American Egg Board program, to conduct authorized research and information-exchange activities in Cuba.

This historic visit to Cuba comes just weeks after AEB and USAPEEC led a highly successful “first-ever egg-only” trade mission to Mexico where leading U.S. egg companies were introduced to key Mexican and U.S. private and public sector leaders and participated at a major bakery show, Mexipan.

On October 14, AEB will be participating in World Egg Day as part of its desire to forge stronger partnerships with customers and suppliers outside the United States and broaden export markets for U.S. eggs and egg products.

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Living Longer with the Incredible Egg

World’s Oldest Woman Credits Eggs for Her Longevity

PARK RIDGE, IL (May 17, 2016) — – Could eggs be the secret to longevity? Emma Morano, who has recently been declared the world’s oldest living person, thinks so. She’s been eating three eggs a day for decades after a doctor suggested it when she was a young woman. Now, at 116, Morano is believed to be the last documented person alive who was born in the 1800s. The American Egg Board congratulates Ms. Morano on her amazing life and we wish her many more years of good health and spirit.

Whether or not eggs may be part of the key to longevity, one fact remains certain. The incredible edible egg offers one of the best nutritional values to be had – especially when it comes to high-quality protein.1 And, with the 2015 Dietary Guidelines for Americans removing the daily cholesterol limits and recommending them in all healthy eating patterns, people can feel good about including them in their diet.2

Ms. Morano says she eats three raw eggs daily, which the USDA and other experts advise against. But cooked eggs still retain their nutritional value and are incredibly versatile. In fact, it’s said that the folds in a chef’s hat represents the hundreds of ways to prepare eggs, including hard-boiling them. So, next time you’re in the kitchen, hard-boil a dozen eggs using this new, faster and easy-to-peel method for a nutritious snack or as a topping for fresh vegetables and salads all week long.

For more egg recipe ideas, visit and check us out on Facebook page, Twitter, Pinterest, YouTube and Instagram. And, if you’re looking for a fun video, watch Kevin Bacon and his brother Michael from the Bacon Brothers band wake unsuspecting people up to the power of eggs in their original song and video!


1  United States Department of Agriculture. Economic Research Service. Retail data for beef, pork, poultry cuts, eggs, and dairy products. Retrieved on April 15, 2016 from /farmers-and-marketers/protein-comparison.

2   U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at:

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American Egg Board Announces 2016 Executive Board Members, New CEO

Park Ridge, IL (March 14, 2016)  — The American Egg Board (AEB) has announced its 2016 leadership team, including its Executive Committee as well as a new President and CEO following its annual meeting. The announcement of the incoming leadership team coincides with AEB’s 40th anniversary, where decades of success through iconic Incredible Edible Egg™ marketing programs have helped to increase U.S. eggs sales and consumption. The annual meeting took place on March 11th.

Heading the incoming leadership team is Producer Chairman Blair Van Zetten, of Oskaloosa, IA, and Anne Alonzo, AEB President and CEO. Under their stewardship, AEB will continue to advance its core mission of increasing demand for eggs and egg products while moving the organization forward to support an evolving egg industry.

Joining Van Zetten on the Executive Committee are:

  • Vice Chairman: Jeff Hardin, Flatonia, TX
  • Recording Secretary: Tom Hertzfeld II, Grand Rapids, OH
  • Treasurer: Bob Krouse, Mentone, IN
  • Mark Oldenkamp, Woodburn, OR
  • Karyn Kreher, Clarence, NY
  • Immediate Past Chairman: Paul Sauder, Lititz, PA

A Look at the Future: AEB’s New President and CEO

New President and CEO Anne Alonzo is a recognized leader with significant experience in agriculture, food and sustainability. Dedicating much of her professional life to public service, Alonzo has served in key leadership positions at the U.S. Department of Commerce, U.S. Environmental Protection Agency, the U.S. Department of Agriculture and was the first environmental diplomat (Attaché) to the U.S. Embassy, Mexico City.

“I’m honored to help lead this organization into its next 40 years of success,” said Alonzo. “Along with the incoming Executive Committee, it’s a fresh start for AEB against a backdrop of new opportunities and new challenges impacting the industry. AEB has a wonderful opportunity to expand our reach with new partnerships and relationships while bringing education about the benefits of eggs to consumers, retailers, businesses, schools and communities.”

Alonzo has also held leadership positions at Kraft Foods where she was Vice President of Global Policy and Corporate Affairs, as the first female Chair of the World Cocoa Foundation and as a Senior Vice President at the National Foreign Trade Council.

A Chicago native, Alonzo holds an MBA from the University of Chicago and a JD from the Chicago Kent College of Law. She has received various awards and recognitions including for her leadership in the Latino community by "Latina Style" Magazine; "NBC Latino" and named to the "Hispanic Business" Magazine's Corporate 25 Elite Ranking.

For more information about the American Egg Board, egg recipes, nutrition and egg production, visit, and

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In celebration of National Egg Day on June 3, 2016, the American Egg Board (AEB) and McDonald’s are bringing attention to one of America’s most popular and iconic egg breakfast sandwiches – the Egg McMuffin. As part of a longstanding partnership, recently culminating in All-Day Breakfast offerings nationwide, AEB will help promote the Egg McMuffin in the media and through Incredible Egg and McDonald’s social media platforms.

“We are thrilled to partner with McDonald’s, one of the largest purchasers of eggs, on National Egg Day and bringing attention to the many benefits of the incredible edible egg,” said Anne L. Alonzo, President and CEO of AEB. “Egg farmers have enjoyed a long and mutually beneficial partnership with McDonald’s – one of the world's most influential restaurants."

“We are thrilled to partner with McDonald’s, one of the largest purchasers of eggs, on National Egg Day and bringing attention to the many benefits of the incredible edible egg,” said Anne L. Alonzo, President and CEO of AEB. “Egg farmers have enjoyed a long and mutually beneficial partnership with McDonald’s – one of the world's most influential restaurants."

Consumer demand for eggs remains strong in both the foodservice and retail channels. This is positive news for the egg industry, as wholesale egg prices have recently dropped primarily due to lost exports and hesitation by food manufacturers to re-embrace eggs after the Avian Influenza outbreak in 2015.

  • Nielsen Scan Track Data (Food, Drug, Mass, Walmart, Dollar General, Family Dollar, Fred’s, and Military) shows an 11 percent increase in egg sales and a four percent increase in dozens sales year-to-date (through March 26, 2016).
  • Easter saw especially strong demand with a 10 percent increase in egg sales and a 12 percent increase in dozens sales. This was also the same time period as the Wake Up to Eggs with the Bacon Brothers campaign launch.
  • According to NPD, total foodservice egg servings are at an 11-year high at 7.7 million, an increase of 6.27 percent over the same period previous year.

AEB will continue to keep eggs top of mind among consumers, and egg consumption strong, by leveraging partnerships like these and others during key time periods in the back-half of 2016.

For the official McDonald’s press release and more information about the promotion visit the McDonald’s Media Center [INSERT LINK TO MCDONALD’S MEDIA CENTER]. For more information about the American Egg Board and egg recipe ideas, visit and check out Facebook, Twitter, Pinterest, YouTube and Instagram.

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Inaugural Egg-Only Trade Mission Connects U.S. Egg Industry to Mexico

Park Ridge, IL (August 23, 2016) — Egg industry leaders from the United States and Mexico agreed to work together to expand commodity trade between the two countries during the first-ever trade mission focused on eggs and egg products.

The historic four-day visit took place from August 22 through August 25 in Guadalajara and Mexico City and included representatives from the American Egg Board (AEB), the USA Poultry and Egg Export Council (USAPEEC) and U.S. based egg producers.

The delegation met with Mexican egg industry leaders, officials from the U.S. Consulate in Guadalajara and U.S. Embassy in Mexico City and users and producers of egg products including Grupo Bimbo, the world’s largest industrial bakery and PROAN, the world’s second largest egg processing facility. They also participated in both seminars and exhibits at the Mexipan Trade Show, connecting with the global bakery, confectionery, chocolate and ice cream industries.

“I’m thrilled with the market understandings and relationships established during our recent AEB and USAPEEC trade mission to Mexico with leading U.S. egg producers,” said AEB President and CEO Anne L. Alonzo, who represented the egg industry during the trade mission. “Clearly, we share many of the same goals and have the powerful potential to reach even more people with the incredible health benefits of eggs in North America.”

U.S. egg farmers are looking forward to and focusing on creating new ways to increase egg consumption and exports in the region. This first-of-its-kind trade mission illustrates how both the American and Mexican egg industries are moving forward to promote eggs and egg products, she added.

Both countries are committed to growing egg consumption as well as broadening commodity trade. “As we become better educated about export markets around the world, AEB, in close partnership with USAPEEC, will be able to provide even more value to U.S. egg producers,” said Alonzo.

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Gymnast Shawn Johnson Partners with the American Egg Board (AEB) to Highlight the Nutrition Benefits of Eggs

Park Ridge, IL (August 5, 2016)  — As the best athletes in the world come together over the coming weeks, AEB has partnered with former gymnastic gold medalist Shawn Johnson to spread the word about the advantages of eating eggs as a competitive athlete.

“I literally can’t start my day without eggs and that’s why I’m excited to partner with America’s egg farmers,” said Johnson, a Des Moines native. “Eggs are packed with high-quality protein and are a nutritional powerhouse – perfect for fueling athletes, like me, and people with active lifestyles.”

Johnson made eggs a part of her morning routine while training for competitions around the world, where she took home several medals, including gold. She also went on to win “Dancing with the Stars” in 2009. Years later, Johnson continues to enjoy eggs for both breakfast and a snack.

Throughout the month of August, Johnson will participate in a series of media interviews on behalf of AEB. She will also share out videos and photos about the protein benefits of the incredible egg on her Facebook, Twitter and Instagram platforms, which reach more than two million people.

“Athletes worldwide recognize the importance of protein, especially for breakfast,” said Anne Alonzo, President & CEO of AEB. “We are thrilled to partner with Shawn Johnson, to show how the nutrition package of eggs can help athletes achieve peak performance when they need it most.”

For more ideas on how you too can “go for the gold yolk” and take advantage of its nutrients, visit You can also check us out on Facebook, Twitter, Pinterest, YouTube and Instagram. And, if you’re looking for a fun video, watch Kevin Bacon and his brother Michael from the Bacon Brothers band wake unsuspecting people up to the power of protein in their original song and video!

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Crack Open the Secret to Successful School Meal Planning

New Website from American Egg Board Offers School Nutrition Resources

Park Ridge, IL (July 7, 2016)—School nutrition professionals serve more than 30 million children each day and many eat more than one meal at school.1 School meals really do matter and that’s why America’s egg farmers are proud to announce the launch of Eggs in Schools website – making it extremely easy to fit the incredible, edible egg into school nutrition programs. Powered by the American Egg Board, this new website provides resources promoting the nutritional value and cost-saving benefits of serving eggs in schools.

The website compiles all of the information school nutrition programs might need to include eggs in school meals. Fun and fresh content includes ready-to-use school recipes, creative menu ideas, success stories, nutrition information, and much more. There are recipes and ideas for sandwiches, salads, wraps, and breakfasts too, designed by and specifically for school nutrition professionals. This new online resource helps schools create protein-rich meals with one simple ingredient – eggs. Explore the site and find out why eggs are a delicious and affordable meat alternative suitable for all school meal patterns from breakfast through lunch, snacks and supper. Pinterest and Twitter links help connect the school nutrition community to better share unique ideas or learn about special promotions.

“Students who have eaten a satisfying, protein-rich meal are better able to concentrate in the classroom,” said John Howeth, senior vice president, foodservice and egg product marketing for the American Egg Board.2 “However, they also crave variety and great flavor. The generation coming up is filled with young ‘foodies.’ We have ideas that fit within school nutritional guidelines that are also fun and trendy to speak to the kids’ interests.”

Why Eggs? Eggs serve as an affordable protein that works as a meat alternative. Supplying six grams of high-quality protein (per large egg) for a low cost, eggs can play a role in nutritious meals that help schools control expenses to stay within federal reimbursement rates. Eggs are available in fresh, refrigerated liquid, frozen or specialty prepared forms, such as hard-boiled eggs that are just as easy to serve in the classroom as in the cafeteria.

Watch for pinnable ideas and shared tweets using the hashtag #eggsinschools.




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Commodity Board Recipes Match Fresh Ingredients with Eggs

Park Ridge, IL (October 26, 2016)  — Nothing pairs better with fresh produce than fresh eggs, for delicious and inspiring meals and snacks. And now, fresh ideas for meal preparation are one click away. The American Egg Board, with the support of various other commodity boards, collected more than 50 recipes to provide a generous helping of ideas that blend foods from the produce aisle with eggs.

“Studies show American shoppers are spending an increased amount of time on the perimeter of the grocery store in their bid to eat more healthy, nutritious foods,” said Anne L. Alonzo, AEB’s President and CEO. “Eggs supply a variety of vitamins and minerals in addition to high-quality protein that can complement the nutritional profile of fresh produce or supply the protein component to a vegetarian recipe.”

Quiche, crepes and chilaquiles join hash, pudding and pizzas in the new Web section for Commodity Recipes. The recipe collection features eggs prepared with produce, such as avocados, potatoes, mushrooms, onions and even watermelons. Dishes as diverse as Watermelon and Blueberry Cheesecake to a grilled Portabella mushroom breakfast sandwich or Avocado Toast highlight some of the unique combinations.

The recipes were developed by and contributed through the courtesy of Avocados from Mexico, the Idaho Potato Commission, the Mushroom Council, National Onion Association, and National Watermelon Promotion Board. All the recipes are available on a new section of the American Egg Board website.

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Eggs Find Their Place at the School Table

Smart Snacks Rule Cites Eggs as “Nutrient Dense” Option for Schools

Park Ridge, IL (July 28, 2016)—Hard-boiled eggs provide a nutrient dense option for healthy snacks and a la carte offerings in schools, according to the final guidelines issued recently by the USDA Food and Nutrition Service under its Smart Snacks Rule1. In a change from its earlier renditions of the rule, this final decision exempts whole eggs from limits on both total fat and saturated fat.

In fact, the final rule’s preamble specifically cites the 2015-2020 Dietary Guidelines for Americans2 (DGA) that identifies eggs as “nutrient dense” and includes eggs in its recommended healthy eating patterns. Schools can include hard-cooked or hard-boiled eggs as snacks or menu items, as long as no fat has been added to them.

One large egg contains varying amounts of 13 essential vitamins and minerals plus six grams of protein all for 70 calories, leading to its designation as a nutrient-dense food.

“The ruling makes available a nutrient-dense food to school nutrition programs, one that can help our student population feel full and satisfied,” Anne L. Alonzo, President and CEO of the American Egg Board. “Multiple studies3 demonstrate the satiating effects of protein-rich foods like eggs, so the inclusion of hard-boiled eggs to snacks and a la carte menus can benefit students of all ages.”

The Smart Snacks ruling mandates the types of foods sold at schools, during the school day, meet certain nutrition standards, starting in school year 2014-2015. This Smart Snacks in School regulation applies to foods sold a la carte, in the school store and in vending machines. The ruling is designed to encourage children to make healthier snack choices that give them the nutrition they need to grow and learn, and conforms to the provisions of the Healthy, Hunger-Free Kids Act of 2010.

“The final rule reflects the efforts of both AEB and the Egg Nutrition Center to promote and provide science-based information about eggs to the discussion regarding the latest DGA,” said Alonzo. “Incorporating eggs in the final Smart Snacks rule not only benefits kids with a practical and flexible solution to promote healthier eating in schools, it’s also a favorable development for egg demand.”

The American Egg Board has an entire portfolio of ideas and recipes using hard-boiled eggs, tailored specifically for school nutrition programs. View Hard-Boiled Egg Ideas for more information.





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American Egg Board Partners with FFA to Reach Educators & Students

Park Ridge, IL (October 13, 2016)  — For more than 40 years, the American Egg Board (AEB) has fostered a legacy of educating Americans about the Incredible Edible Egg. Now, in partnership with the National FFA Organization, AEB is amplifying its reach to 629,367 student members who belong to one of 7,757 local FFA chapters throughout the United States, Puerto Rico and the U.S. Virgin Islands.

“This partnership connects the AEB with today’s educators and tomorrow’s consumers. Our participation at the annual FFA Expo positions us to significantly expand our reach,” says Anne L. Alonzo, AEB’s President and CEO. “Not only will we exclusively connect with teachers in the Internet Café, as its sole sponsor, but we’ll also share our eggucational materials developed with the country’s leading educational experts.”

During the Expo, AEB will engage one-on-one with teachers and highlight that houses materials including lesson plans that align with National Standards, Eggsperiments and Virtual Egg Farm Field Trips, showcasing five multi-generational family egg farms from across the country.

“FFA provides essential leadership training to our leaders of tomorrow, and we know these leaders and their peers want more information about where our food, like eggs, comes from and who is behind today’s farms,” says Alonzo. “Our latest Virtual Egg Farm Field Trip took place right before World Egg Day and reached those who may not know a lot about today’s egg farms. Our partnership with FFA will strengthen AEB’s efforts to showcase today’s egg farmers and their incredible farms.”

To watch the Virtual Egg Farm Field Trips, visit Connect with us on Facebook, Twitter, Pinterest, YouTube and Instagram.


Phone: 1.855.EGGS411

If you are not a member of the media and have a general inquiry, please call the American Egg Board at 847.296.7043.

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