Egg farming and hen housing were topics that bloggers were able to explore with farmers, animal veterinarians and retail purchasing directors during the Best Food Facts 2020 TASTE Tour. The tour was part of Optimizing Sustainability, an initiative of The Center for Food Integrity. As farmers make decisions about how they raise animals and produce food, they need to consider the variety of inter-related impacts – benefits and tradeoffs – that result from various production practices.

Best Food Facts hosted nine digital influencers for a virtual tour. The tour, originally planned to be in-person in central Iowa, was reformatted into three virtual discussions focused on these topics:

• Sustainable Egg Farming, providing dialogue on hen housing and impacts on animal well-being, food affordability and natural resources
• Sustainable Crop Farming with a focus on crop practices and environmental stewardship
• Sustainable Food with conversations about food waste, processed foods, biotechnology and food affordability

Learn more about Optimizing Sustainability.

Erin Sellin, who blogs at Dinner, Dishes and Desserts, asked Bruce Dooyema of Center Fresh Egg Farm what was a common misunderstanding people have about the ways eggs are produced.

“Being a farmer all my life – I don’t care what kind of weather situation –  if there’s something wrong in a chicken house the farmer is going to be there to take care of it so that he takes care of his hens. His livelihood depends on it,” Dooyema said. Center Fresh Egg has farms in Iowa and one in Mozambique.

Sellin said before the tour, her perception of how eggs were produced is that the hens were all in one small place and that the care of the animals was not a top priority, but her perspective changed  through the tour.

“They are doing everything they can to make sure that the hens are taken care of in the most sustainable way possible for both the farm and the hens themselves,” she said.

Cameron Hall, farm manager of Iowa State University Robert T. Hamilton Poultry Research and Teaching Facility, also answered influencer questions about caring for hens and producing eggs sustainably.

“One of the acronyms that we really try to focus on to think about our job here on this farm is FLAW – feed, light, air, water. Anything in our toolbox that helps us to focus on providing quality feed, providing the light to those birds, quality air and quality water, that’s all going to go into the sustainability for me,” he said.

Janet Helms, DVM, is the global sustainability developer with IKEA Group. “A consumer wants to know that the animal is cared for. Coming from a suburban background, would say that all the farmers that I’ve ever worked with care about the animals under their wings, the animals that they’re providing care for,” Dr. Helms said.

The influencers learned about different types of hen housing systems and the benefits and drawbacks of each.  Learn more about the different types of hen housing.

“The thing I want my audience to know about hen care is that there are a lot of pros and cons to all different types of ways to raise hens,” said Lisa Lin who writes the blog Healthy Nibbles and Bits.

“In terms of enriched colony egg farming, although hens are raised in a more confined space, it does allow the farmer a greater ability to monitor and manage the health of chickens because they’re not running around, said Lin. “There’s also pros and cons to cage-free and pasture-raised farming. The cage-free and pasture-raised egg farming, although they allow chickens the ability to roam about freely, we also need to be concerned about how chickens under those egg farming systems might also be exposing themselves to dangers,” such as predators and disease.

“There’s a lot of pros and cons. Not any particular system is the perfect system. So we just need to think about, think through the pros and cons of each,” Lin said.

Other experts who also participated in the tour were Colby Newbold, director of dairy and frozen purchasing for Fareway Stores, Inc., and Dr. Dan Thomson, professor of animal science, Iowa State University.

Cathy Trochelman blogs at Lemon Tree Dwelling and said she was glad for the opportunity to take part in the virtual tour.

“It’s so hard to know where to get your information from and it’s really nice to hear from people who are directly in the business because that’s really the perspective that I believe I can trust,” she said.

The tour was part of Optimizing Sustainability, an initiative of The Center for Food Integrity that supports understand and prioritize factors to decisions that are most sustainable. In addition to the tour, Best Food Facts examined sustainability impacts and the topics of grass-fed and grain-fed beef, pesticides and GMOs. Learn more about the project and read all of the influencers articles.

The post A Conversation on Sustainable Egg Farming appeared first on Best Food Facts.

Which eggs are healthiest? Why do some eggs cost more? Which housing system is best for the hens? We got in touch with Dr. Darrin Karcher, Extension poultry scientist for Purdue University, who helped us understand about different types of eggs.

What makes cage-free eggs different?

Eggs that are labeled “cage free” indicate the type of housing that the hens live in, Dr. Karcher explained.

“The U.S. Department of Agriculture regulates the labels on cartons. There is a definition that the egg producers must abide by in order to be able to put that claim on the carton,” he said.

A “cage free” label on a carton of eggs means they have been laid by hens that are able to roam vertically and horizontally in indoor houses, according to the U.S. Department of Agriculture. Cage-free housing can vary from farm to farm. Cage-free hens typically live inside barns. This is slightly different than eggs that are “free range,” which means the hens have access to the outdoors.

Why do some eggs cost more?

Cage-free eggs usually cost more at the store for the simple reason they are more expensive to produce. Special sales and marketing promotions sometimes make the price of cage-free eggs appear more comparable to regular, or conventionally produced eggs.

“At the end of the day it truly is a more expensive housing system for producers to produce that cage-free egg compared to a conventional egg,” Dr. Karcher said. “With cage-free eggs, we have more investment as a producer in the housing system itself. We have more investment in labor because workers are walking among the birds picking up eggs off the floor.”

In addition to the cost of the barns and housing units, there are other factors, such as higher feed costs.

“It’s housing driven, but there’s all the other things that go into producing the egg that ends up making it more expensive,” Dr. Karcher said.

Most hens are raised in conventional cages. These eggs are usually the most affordable to purchase.

“They tend to be the cheapest because it is the most efficient way to produce that protein cost effectively,” Dr. Karcher said.

Are cage-free eggs healthier?

There is no difference in nutrition between cage-free and conventional eggs, Dr. Karcher said.

“Unless there is something on the carton that would indicate it is more nutritious, the egg from a cage-free system is no different nutritionally compared to any other egg that could be produced,” he said.

Eggs that have specific nutrition characteristics, such as additional vitamin A or vitamin E, will be identified on the carton.

For Dr. Karcher and his family, the choice is conventional eggs.

“I buy the cheapest eggs because I have five kids and we go through eggs like nobody’s business. I know nutritionally there is no difference,” he said.

Are cage-free eggs safer?

Consumers can be confident that all types of eggs purchased from retailers are safe, Dr. Karcher said. Multiple government agencies, including USDA and FDA, oversee eggs offered for sale.

“It’s important for consumers to understand that the level of regulation from a food safety and quality perspective for all eggs is very high. In order for those eggs to be marketed, they have to abide by qualifications that involve testing to ensure they are receiving a safe, nutritious product,” Dr. Karcher said.

Which is best for the hens?

Cage-free and conventional barns can both provide humane housing for hens, Dr. Karcher said. A study by the Coalition for Sustainable Egg Supply found that each system had tradeoffs for animal welfare.

“Irrespective of the type of housing system, there are animal welfare certification programs that producers follow,” he said. These include programs such as United Egg Producer Certified and American Humane. “Those programs have scientific advisory boards, so hens are all humanely raised irrespective of the housing system.”

The programs are often listed on the egg carton, so shoppers can identify eggs that were produced following humane guidelines.

How do you choose what type of eggs to buy?

Dr. Karcher encourages consumers to learn more about the different approaches to egg production so they can understand what they each involve for caring for hens. Check out these resources for more information.

“Then you can identify based on your beliefs the type of eggs that you choose to buy,” he said. “In some instances, we recognize that we all have the ideal world that we’d all like to be in, but it ultimately may be driven by price. That is okay. There is nothing wrong with that.”

Among the different types of eggs, all are safe and a good source of protein, vitamin A and vitamin D.

“It just comes down to educating yourself and making the decision that fits what you firmly believe,” Dr. Karcher said. “You do not have to feel guilty about buying affordable eggs.”

Cage-free eggs and conventional eggs are the same for nutrition and safety. Cage-free eggs come from hens that live in a type of housing that is different than conventional housing, which is why they often cost more. The egg carton will indicate if the eggs are from a farm that follows programs for the humane treatment of animals.

The post What’s the Difference Between Cage-Free and Regular Eggs? appeared first on Best Food Facts.

If you’re having an Easter egg hunt, do not hide the eggs on chemically treated lawns, potted plants or in pet areas, such as a dog house. The Egg Safety Center cautions that contaminants from these areas could adhere to the shell of the egg.

Hard-boiled eggs can be left out of the refrigerator for up to two hours, but after that, should be discarded. If an egg has a crack it should be discarded.

Best bet? Prepare one batch of hard-boiled eggs for eating and dye another batch for hiding that can be discarded.

Some more food facts about eggs:

• There’s no difference in the nutrition between white and brown eggs. White eggs are laid by chickens with white feathers and white ear lobes, while brown eggs are laid by red-feathered chickens with red ear lobes. Chickens with red feathers are larger in body size and require more feed which is why brown eggs are more expensive on store shelves.
• Hens typically lay one egg every day. A double yolk occurs when the hen ovulates twice and it ends up in the same egg.
• When hard boiling eggs, very fresh eggs can be hard to peel. For best results, buy eggs about a week before you plan to boil them. The video below shows easy step-by-step directions on how to boil eggs.
• Egg yolks are one of the few foods that naturally contain vitamin D. One large egg contains the protein equal to that of one ounce of lean meat, poultry, fish or seafood.

The post Is it Safe to Eat Easter Eggs? appeared first on Best Food Facts.

Wanting to know more about the role that breakfast plays in the diets of both children and adults, we reached out to Toby Amidor, registered dietitian and author of ‘The Healthy Meal Prep Cookbook: Easy and Wholesome Meals To Cook, Prep, Grab, and Go.”

Bottom line – is breakfast *really* the most important meal?

Amidor: “Moms have always said that breakfast is the most important meal of the day, and I believe this is still true. It is imperative that you start your day fueled properly after going 8 or 10 hours without food. Research has also shown that skipping breakfast can lead to over-consumption of calories later in the day. In addition, breakfast is also an opportunity to take in important foods and nutrients needed to stay healthy.

If quality matters at breakfast, what should we be eating?

Amidor: “You don’t need anything huge for breakfast, it’s quality not quantity that matters most. By quality I mean foods that provide nutrients you need to keep you healthy, especially foods that we tend to under-consume.

“According to the 2015 dietary guidelines for Americans, Americans eat only 10% of the recommended amount of vegetables, 15% of fruit and only 2 of the 3 recommended daily servings of dairy. As with grains, most folks in the U.S. do not make half their grains whole – another recommendation from the dietary guidelines. As such, the amount of calories in breakfast vary based on individual needs, but should range from around 250 to 450 calories and include at least two food groups (whole grains, fruits, vegetables, low or nonfat milk or dairy, lean protein).”

Is cereal a healthy choice at breakfast?

Amidor: “It can be. Cereal can be high in added sugar, so it is important to read the nutrition facts panel. In addition, many folks over pour cereal which then provides many more calories than needed. You can pour 2 servings of the serving size listed on the box, but if you are still hungry, opt to top the cereal with fresh fruit or add a hardboiled egg on the side for more protein.”

Amidor shared ideas for breakfast besides cereal.

Other benefits of breakfast:

• Breakfast eaters tend to have lower rates of heart disease, blood pressure and cholesterol. (American Heart Association)
• Breakfast influencers a majority of our being during the day, including physical and mental performance. By eating breakfast, you are refueling the body with the nutrients it needs to start, and continue through, the day. (University of New Hampshire)

During a study at University of Hohenheim in Germany, however, a research group tested 17 healthy adults over the course of three days. During the three days, they were instructed to follow different schedules – one day they skipped breakfast, one day they consumed three regular meals and one day they skipped dinner. The research findings showed that people burned more calories over a 24-hour period when they extended their overnight fast compared to a normal three-meals-a-day diet. However, there were reports that glucose levels were higher after eating lunch on days where breakfast was skipped.

This study suggests that skipping breakfast can boost your metabolism. What do you think about that?

Amidor: “The study, conducted with a very small number of subjects (17), found some difference between skipping breakfast versus skipping dinner. My concern would be the nutritional status of these individuals over an extended period to see if eating only two meals provided the nutrients they needed to stay healthy.  In this study, participants were provided with all meals that were well balanced, but can this type of diet really be mimicked outside of the home? Americans do not meet the needs of many foods including recommended servings of fruits, vegetables, whole grains and dairy foods. So, trying to have folks take in the required nutrients in two meals may be extremely challenging to say the least. In addition, the practicality of skipping dinner regularly when in our culture it is a time to sit with the family and eat may be taking away the social aspect of the family– especially in an electronic filled world where we are seeing less face time between people, including families.”

When it comes down to it, eating breakfast is important to a maintaining a balanced diet. While you’re making decisions about what foods to eat, remember that quality matters. Be sure to diversify your food groups to get a great start to your day.

The post Is Breakfast the Most Important Meal of the Day? appeared first on Best Food Facts.

1. Is there a nutritional difference between white and brown eggs?

Actually, no. The difference is all about the chicken. White and brown eggs have no nutritional difference; however, they do have a noticeable price variance on store shelves. Brown eggs are more expensive than white eggs because of the difference in the hens that lay them. White eggs are laid by chickens with white feathers and white ear lobes, while brown eggs are laid by red-feathered chickens with red ear lobes. Chickens with red feathers are larger in body size and require more feed which is why brown eggs are more expensive on store shelves.

2. How do eggs affect my risk of heart disease?

The results of two recent studies indicate that eating eggs daily can actually lower your risk of heart disease. Even though studies in the past indicate that eating eggs can result in cholesterol issues, the study published by the American Journal of Clinical Nutrition indicates that research participants failed to develop any increased risk of heart-clogging diseases.

3. How can you find the exact date a carton of eggs was packed?

It’s called a Julian date and you can find it on the outside of any egg carton purchased in a store. The three-digit number represents the day of the year the eggs were washed, graded and packed in the carton. For instance, January 1 is written as 001 and December 31 is written as 365.

4. Why are free-range eggs more expensive?

The cost of producing free-range eggs is higher, so the price you see in the store will be more expensive as well. Dr. Kenneth Anderson, Poultry Scientist with North Carolina State University Extension, says that labor costs are 10 to 20 times higher for free-range hens. The hens are typically larger in size and require more feed to develop and lay their eggs. Free-range hen production sees a higher mortality rate due to predators which is a financial loss for the producer.

5. How long does it take a chicken to lay an egg?

The entire formation of an egg takes between 24 and 26 hours. Of the day-long process, forming the eggshell takes 20 hours alone. Lisa Steele, writer of Fresh Eggs Daily, explains that a chicken’s diet contains a high percentage of calcium, which is used to help form the eggshell. Soon after the chicken is done laying an egg, its body will release a new yolk for the egg formation process to begin again. A good hen will lay between five and seven eggs each week during prime production in the spring and summer months.

There is not a nutritional difference between white and brown eggs.
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Now we know chickens are busy little animals who lay 250-300 eggs per year. Altogether, there are around 280 million laying hens in the United States. The next time you crack open eggs to make your favorite breakfast dish or baked good, you’ll have a greater knowledge base about a staple in the kitchens of many homes around the world.

The post Food Facts: What is the difference between white and brown eggs? appeared first on Best Food Facts.

My eggs don’t just have a blood spot but are all bloody inside, why? Do processors not use electronic candlers?

Dr. Bédécarrats: “Blood spots are the result of small blood vessels rupturing during the formation of the yolk and or blood leakage during ovulation that becomes part of the egg. The eggs on your table are normally not fertile, so blood spots do not correspond to early embryo development. Yes, eggs are checked with a variety of new equipment at the grading station, but this is mostly to check for cracks and defects. Note that the procedure of “candling” is when eggs are held above a light in a dark room. The light penetrates the egg and makes it possible to observe the inside of the egg. Candling is actually used to check embryo development in fertilized eggs, which is not necessary for eggs designed for consumption.”

Why do I crack open my eggs and find so many double yolks? Are farmers feeding their hens hormones?

Dr. Bédécarrats: “It is important to understand that no hormones are used in poultry production as genetic selection and improved nutrition are sufficient to increase production to meet consumer demand.

“Chickens, like most birds, have only one functional ovary and the growing yolks are organized in a hierarchal manner in the chicken, with the biggest one first. High producing birds lay an egg every day in a timely manner, and sometimes instead of having one single growing yolk, there may be two in the ovulation process. When this double ovulation occurs, both yolks end up in the egg. All the eggs on your table go through a grading station that checks for integrity, weight, size and shape. They are then organized in small, large and extra-large categories (double yolks will likely be in the extra-large group). Often the double yolks are sent to the “breakers market” for commercial use in bakeries or producing products such as mayonnaise.”

How is yolk colour determined? Are organic eggs darker or lighter in colour? Are free-range eggs darker or lighter?

Dr. Bédécarrats: “The colour of the yolk has nothing to do with them being produced organically, conventionally, or the chickens’ genetics – it is only dependant on the nutrition of the laying hen. The colouration is the result of pigments naturally found in feed that are accumulated in yolks and can be adjusted to accommodate for the consumer preferences of a specific market. For example, in North America a paler yolk is preferred compared to some Asian countries who prefer an orange coloured yolk. A diet based on wheat will give a lighter coloration while corn-based diets gives a slightly darker colour. If plant pigments such as carotenoids (which give carrots their orange colour) are part of the diet the egg yolk will become darker. When outdoor free-range chickens supplement their diets with foraged plants and insects, it could change the amount and type of pigment ingested.”

Here is a guide to differences between conventional, organic, free-range and cage-free eggs.

Why are my eggs runny when I crack them?

Dr. Bédécarrats:  “Although most laying hens have an unchanging egg white consistency, sickness and the age of the bird can impact the integrity of the egg. Commonly, the main factors of a watery egg white are the age and storage of the egg itself. An older egg, insufficient humidity or a high storage temperature can result in more watery eggs.”

Eggs are a natural food and variations occur because of differences in hens, their age or diet.  May is National Egg Month, so it’s a good time to crack one open. Vote in the poll for your favourite way to enjoy eggs!

The post Why Do Eggs Have Double Yolks or Other Variations? appeared first on Best Food Facts.

Here are some quick facts about the amazing egg:

• One egg has varying amounts of 13 essential vitamins and minerals plus six grams of high-quality protein.
• One large egg provides 12.6 percent of the Daily Reference Value for protein –  the protein from one egg is equal to that of one ounce of lean meat, poultry, fish or seafood.
• High-quality protein, like that found in eggs, can benefit people in many ways. Protein can help form muscle tissue, repair muscles after exercise, help minimize muscle tissue loss as we age, preserve lean muscle tissue and increase fat loss during weight loss.
• Egg yolks contain choline, lutein and zeaxanthin. Choline intake during pregnancy may play a vital role in infant memory function development and may improve memory capacity as we age. Lutein and zeaxanthin have been shown to reduce risks of cataracts and age-related macular degeneration.
• Egg yolks are one of the few foods that naturally contain vitamin D.
• Eggs are a good source of vitamin B12 and riboflavin.

Hungry for more “egg-citing” information on eggs? Check out some of our other posts from the experts!

• Anatomy of an Egg
• What’s the difference between organic, cage-free and free-range eggs?
• Why are free-range and cage-free eggs so expensive?
• Are eggs as bad as cigarettes?

Originally posted October 10, 2014.

_{Sources: American Egg Board, Egg Nutrition Center}

_{The image “Eggs in Basket” by United Soybean Board is licensed under CC BY 2.0.}

The post Let’s Get Cracking: Celebrate World Egg Day appeared first on Best Food Facts.

On June 28, the FDA published a consumer update warning against consuming raw dough, but not for the reason you may think. While the risk of salmonella from eggs exists, the risk of E. coli from flour is the reason for the FDA’s warning. It’s not very often that flour is the culprit of a food recall, and many raw flour products are generally viewed as safe.

So what’s a baker to do? On top of not consuming raw dough, the FDA advises that those working with raw flour keep work surfaces and utensils clean after contact with raw dough, as well as keeping raw dough away from other foods because flour can travel easily. Here are five tips to help keep you safe while baking:

1. Wash your hands often and use clean towels
2. Keep your countertops clean
3. Don’t leave eggs out for more than two hours
4. Don’t eat raw cookie dough
5. Keep flour in a food-safe container

Now that your raw cookie dough-eating days are over, you may be wondering what this news means for no-bake treats with raw flour. Keep your apron on, because we’ve got the answer!

Dr. Londa Nwadike, assistant professor and extension food safety specialist at Kansas State University and the University of Missouri, warns that no-bake treats are not an exception. “Any raw flour, regardless of the brand, could potentially contain pathogens,” explains Dr. Nwadike. “This was true in the past and is still true today, but this recent outbreak has helped to remind us that anything with flour in it that has not been baked could potentially make people sick.”

Ready-to-bake store-bought cookie dough is also at risk. “That dough was not intended to be consumed raw, so it should be cooked for safety,” Dr. Nwadike says. “When will the madness end?,” you’re probably asking yourself right about now. According to Dr. Nwadike, products that contain cookie dough in a ready-to-eat state, like cookie dough ice cream, have been heat-treated before being sold and are therefore safe to consume. Score one for the bakers!

While there’s always a risk when consuming raw dough, kids under the age of five, older adults and people with weakened immune systems are at a higher risk for hemolytic uremic syndrome (HUS), a type of kidney failure associated with Shiga toxin-producing E. coli infection. “Kids are generally more susceptible to foodborne illness as their immune systems aren’t as developed,” explains Dr. Nwadike. “They may be more likely to put their hands in their mouth after touching raw flour.”

As much as you may enjoy eating raw cookie dough, you should avoid the temptation and practice some patience to prevent potential foodborne illness. This infographic outlines tips for baking safety:

The post Raw Cookie Dough? FDA Says No appeared first on Best Food Facts.

One-Pot Spicy Eggs and Potatoes, Pinch of Yum

Avocado Egg Salad, Diethood

Egg Drop Soup, Gimme Some Oven

Avocado Toast with Eggs, Spinach and Tomatoes, Two Peas & Their Pod

Sweet Potato Goat Cheese Quiche with Caramelized Onions and Rosemary, Well Plated

Migas Breakfast Tacos, Taste and Tell Blog

Fried Egg and Mushroom Sandwich, Garnish with Lemon

The Very Best Deviled Eggs, The Suburban Soapbox

Hash Brown Egg Nests with Avocado, The Cooking Jar

Spaghetti alla Carbonara, The Kitchn

The post Eggs: Breaking Out of the Breakfast Shell appeared first on Best Food Facts.

May is National Egg Month, so let’s get cracking and celebrate all the goodness eggs have to offer!

Here are some quick facts about the amazing egg:

• One egg has varying amounts of 13 essential vitamins and minerals plus six grams of high-quality protein.
• One large egg provides 12.6 percent of the Daily Reference Value for protein –  the protein from one egg is equal to that of one ounce of lean meat, poultry, fish or seafood!
• High-quality protein, like that found in eggs, can benefit people in many ways. Protein can help form muscle tissue, repair muscles after exercise, help minimize muscle tissue loss as we age, preserve lean muscle tissue and increase fat loss during weight loss.
• Egg yolks contain choline, lutein and zeaxanthin. Choline intake during pregnancy may play a vital role in infant memory function development and may improve memory capacity as we age. Lutein and zeaxanthin have been shown to reduce risks of cataracts and age-related macular degeneration.
• Egg yolks are one of the few foods that naturally contain vitamin D.
• Eggs are a good source of vitamin B12 and riboflavin.

Hungry for more “egg-citing” information on eggs? Check out some of our other posts from the experts!

• Anatomy of an Egg
• What’s the difference between organic, cage-free and free-range eggs?
• Why are free-range and cage-free eggs so expensive?
• Are eggs as bad as cigarettes?

_{Sources: American Egg Board, Egg Nutrition Center}

_{The image “Eggs in Basket” by United Soybean Board is licensed under CC BY 2.0.}

The post Crack Open Some Facts About the Amazing Egg appeared first on Best Food Facts.