A kitchen staple and breakfast standby just got better.
The U.S. Patent & Trademark Office granted a first-of-its-kind patent to Cedar Knolls-based Eggland’s Best for its method of producing a better shell egg.
Eggland’s Best’s patented method of production ensures that every egg has a higher nutritional content and a reduced risk of salmonella.
“This patent is a testament to our commitment to providing an egg with superior nutrition, taste and freshness,” said Chief Executive Officer Charlie Lanktree in a statement. “We are thrilled to be officially recognized by the U.S. Patent & Trademark Office, reinforcing the fact that Eggland’s Best offers the best product available.”
Eggland’s Best has also received other nutrition-related patents, including two related to the reduction of cholesterol.
Compared to typical grocery eggs, Eggland’s Best eggs contain six times more vitamin D, 10 times more vitamin E, and more than double vitamin B12, according to the company. Eggland’s Best eggs also contain double the Omega-3s and 25 percent less saturated fat. The company credits a special all-vegetarian hen feed containing grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and vitamin E.
“After years of involvement with research and quality evaluation pertaining to the exceptional Eggland’s Best quality and safety program, I am thrilled that [Eggland’s Best] has received this well-deserved stamp of approval,” said Chuck Johnson, former chief, Grading Branch, USDA, Agricultural Marketing Service, in a statement.