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Press Release

ACF Seal of Approval Awarded to Seven Eggland's Best Products

St. Augustine, Fla., September 16, 2008 - The American Culinary Federation, Inc. (ACF), the nation's largest organization of professional chefs and cooks, is pleased to announce that Eggland's Best has been awarded the ACF Seal of Approval for seven of its products.

The following Eggland's Best products successfully completed ACF's Seal of Approval program:

  • Eggland's Best Classic Shell Eggs
  • Eggland's Best Cage Free Shell Eggs
  • Eggland's Best Organic Shell Eggs
  • Eggland's Best Hard-Cooked Eggs
  • Eggland's Best Pasteurized Liquid Whole Eggs, Classic
  • Eggland's Best Pasteurized Liquid Whole Eggs, Cage Free
  • Eggland's Best Pasteurized Liquid Whole Eggs, Organic

All seven of the Eggland's Best products earned the federation's endorsement following extensive testing by a panel of ACF-certified chefs. Testing criteria evaluated ease of use, versatility and adaptability of product, consistency of physical properties, application of product to service procedures and, above all, flavor. The ACF Seal of Approval assures product quality for buyers, chefs and foodservice operators.

"Eggland's Best has always taken great pride in producing the highest quality, best tasting and most nutritious eggs for our customers," said Charlie Lanktree, president and chief executive officer of Eggland's Best. "To be recognized by such a highly-regarded organization as the ACF is an honor and a privilege."

"Unlike other entities that offer tasting endorsements only, the ACF Seal of Approval requires extensive testing and evaluation," said James Taylor, CEC, AAC, chairman of the ACF Seal of Approval Advisory Board. "It is an arduous process. Eggland's Best's seven products surpassed all measurement criteria, thereby ensuring that they are of exceptional quality and the highest standard."

Products are evaluated by a distinguished panel of chefs with extensive and diverse culinary experience, and must meet objective testing criteria to receive the prestigious ACF Seal of Approval. ACF testers provide unbiased, expert opinions based on measurable criteria rather than on taste preferences and validate manufacturer's, supplier's and grower's product claims. Currently, there are more than 180 ACF-approved products. For information on ACF's Seal of Approval program, visit www.acfchefs.org or call (800) 624-9458.

About Egglands Best
Eggland's Best is the No. 1 branded egg in the United States. Eggland's Best is the recipient of many awards including: the Good Housekeeping Seal from the Good Housekeeping Research Institute; the Men's Health Top Pick as the Best Eggs in their Nutrition Awards for four consecutive years; the Best Eggs according to the Women's Health 2007 Best Food List; and the National Health & Wellness Club Stamp of Approval for flavor, quality and nutrition. The distinctive "EB" stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quality. Eggland's Best hens are fed a patented, all-natural, all-vegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in classic, cage-free and organic varieties, and are certified as Kosher.

About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 21,500 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org.

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Photos of the endorsed product are available by calling Patricia Carroll at the ACF at (800) 624-9458, ext. 147.

Contact: Patricia Carroll
Communications Director
(800) 624-9458, ext. 147
pcarroll@acfchefs.net

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