Once Rare, Cage-Free on the Rise
Forreston, Ill. — Inside a long barn next to rolling fields, Rod Wubbena looked out over 12,000 or so brown hens scratching in the wood chips and fluttering onto perches. The chickens have always been cage-free at Phil’s Fresh Eggs, headquartered in the small farming town of Forreston in northwest Illinois, one of the first commercial egg farms in the U.S. to market and produce cage-free eggs. Now that niche is vanishing. “I always...
Despite Lack of Eggs, FDA Will Let Just Mayo Keep Its Name
New York — Just Mayo says it will get to keep its name, a decision that caps a rollercoaster year for the vegan spread that has rattled the egg industry. After months of discussions, Just Mayo’s maker Hampton Creek says it worked out an agreement with the Food and Drug Administration that lets the eggless spread keep its name, as long as a few changes are made to its label. The resolution comes after the FDA sent a warning letter to...
Rembrandt Foods Joins Push Toward Cage-Free Eggs
Minneapolis — As McDonald’s, Wal-Mart, General Mills and other corporate egg buyers increasingly require roomier housing for hens, the egg industry is under pressure to move toward a future that’s freer of cramped bird cages. Earlier this month, Iowa-based Rembrandt Foods, the nation’s third-largest egg producer, became the latest to make a long-term commitment to producing cage-free eggs. The company plans to announce a major new...
Cage-Free, the Egg of the Future
Will the next egg you crack come from a chicken raised in a roomier barn? Foodies and farmers are in unusual agreement on the answer: If not now, then soon enough. Both say McDonald’s recent decision to transition to “cage free” eggs for its McMuffins and other menu items was a tipping point in the $9 billion egg industry, which still produces 96 percent of its eggs in barns full of stacked wire cages. It will be increasingly hard to...
Avian Flu Drives Up Egg Prices
Kansas City, Mo. — Three weeks ago, if you ordered a three-egg omelet from Roxanne’s Cafe in the Kansas City suburb of Parkville, you would probably get a five-egg omelet instead. Cooks weren’t too concerned about how many eggs they scooped into the frying pan, and owner Roxanne Gray gladly allowed it. Today, Roxanne’s is more stringent. A three-egg omelet means three eggs. No more, no less. “I have one cook that I can’t control his...
