Panera Bread has announced that it has petitioned the Food and Drug Administration (FDA) to establish a clear definition for the term “egg.” The announcement comes after the launching of Panera’s standard sandwiches that feature “100% real eggs,” meaning freshly prepared, cracked shell eggs and/or egg whites with no additives.
Panera discovered that current FDA regulations do not establish a definition or a standard of identity for eggs. Without this, companies can sell and advertise items that contain multiple additives, such as butter-type flavors, gums and added color, under the generic term “egg.”
Panera’s new breakfast sandwiches adhere to the brand’s “100% clean food” commitment, the company says. The new sandwiches feature extra-large, freshly cracked eggs cooked to order and served over-easy on a brioche bun made daily by a baker in every U.S. location.
Sara Burnett, Panera’s director of Wellness and Food Policy, says: “Panera and our competitors use the FDA definitions to guide our product descriptions and names,” Burnett said. “But in the case of ‘eggs,’ we have no guidance. Brands can say they offer an egg sandwich, but sell an egg product that contains multiple additives.”
Panera found that 50% of the top 10 fast casual restaurants that sell breakfast have an “egg” made of at least five ingredients, often more.
Blaine Hurst, Panera’s president and CEO, says: “Responsible companies will be transparent about the food items they serve, even if regulation does not require them to do so,” Hurst said.
Besides the new clean breakfast sandwiches, Panera’s customers can customize the sandwiches to their taste, swapping an egg white for an over-easy egg, adding spinach or avocado, or adding sauces like sweet maple or chipotle mayo.