Top Picks (from Our Team Members!)

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Sprouts Team Member: Denise Drop

Ground Flaxseeds

I love the Sprouts Vitamins Organic Ground Flaxseeds. A great source of omega-3s and fiber, I sprinkle them on a bowl with fruit and oats each morning to start my day. I love to share recipes, like flaxseed pie crust, with our customers! Denise Drop, vitamins clerk, store #410 – Glendora, California 
  Sprouts Team Member: Eric Kurland

Aloe Juice

When I began working at Sprouts a few years ago, I weighed over 250 pounds. I started eating healthier and have since lost 85 pounds. One of the products I love is the Sprouts Brand Aloe Vera Pomegranate juice—it tastes great and it offers detoxifying benefits too!  Eric Kurland, service manager, store #236 – Burbank, California 
  Sprouts Team Member: Karen Brackett

Inflacalm & Super Joint Complex

My favorite Sprouts item is Inflacalm. I suffer from some disc issues in my neck and Inflacalm paired with the Sprouts Super Joint Complex help support the structure and quell the inflammation in my neck. I’m currently training to run the Ragnar Relay in Utah and have noticed a difference in my ankles and knees as well.  Karen Brackett, vitamin manager, store #605 – Jordan, Utah  
  Sprouts Team Member: Toby Kitterman

Coconut Water

My favorite Sprouts Brand product is our coconut water. I normally buy two cases a week for my family. We’re very active and it helps to keep us hydrated in the New Mexico desert so we can maintain our outdoor activities longer. Toby Kitterman, regional director, New Mexico/Southwest  

Ready to find your new Sprouts Brand favorite? START SHOPPING NOW at sprouts.com

 

We Go the Extra Mile

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Sprouts Brand Products for LunchWe seek out specially imported and better-for-you items to create unique taste experiences. Learn more about our authentically sourced products.

Market Corner Organic Bread

Made with 100% organic whole-wheat flour, our organic breads feature hearty whole grains and come in five nutritious varieties, including thin sliced!

Market Corner Sliced Cheese

Our rBST-free Market Corner cheeses have no added hormones and are made from creamy, whole milk for a difference you can taste.  

Butcher Shop Air-chilled Organic Chicken

Our Butcher Shop Air-chilled Organic Chicken is fed a certified organic diet while having plenty of access to the outdoors. With better flavor and texture, our organic chicken is tender and incredibly juicy.  

Did you know?

Air-chilled chicken is cooled by passing the meat through several chambers to be blasted by cold, purified air. This results in a more tender chicken since it’s not submerged in ice water to cool and absorb any excess. It’s also kind to the earth, saving 30,000 gallons of water every day. 


Mango and Pineapple Juices

Taste the tropics—with every sip! Enjoy 100% juice made with the sweetest, ripest mangos and pineapples from the Philippines. 

Cheese Bites

Our poppable, protein-packed cheese bites are made with 100% Italian cheese and are gluten- and lactose-free. They’re oven-baked for an incredibly crisp, crunchy bite that is sure to satisfy the cheese lover in us all.   

Vegan Pesto

A vibrant addition to any pasta dish; this pesto is sourced from Italy, completely vegan and very, very tasty. Spread on sandwiches or toss with cooked angel hair or penne for a simple, delicious meal in minutes.

Dark Chocolate Dipped Coconut Rolls

Imported from Thailand, these light, crispy rolls are made with real coconut milk and dipped in rich dark chocolate for an incredibly unique, sweet flavor experience.   

Sports Nutrition: Get the Most from Your Workout

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sports nutrition supplements surrounded by workout equipment

Kick-start your health goals!

Starting a new health and fitness routine can be overwhelming. We’re here to break down what pre and post-workout nutrition looks like, so you can focus on grabbing your gym bag, nourishing your body with delicious but nutritious food, and crushing your health goals—no matter what they may be!

Focus on nutrition first

An important first question to ask is, how hard are you working out? Are you strolling around the block a couple of times, or taking your 10-mile, half-marathon training run? The harder your workout, the more key it is to fuel up as well as replenish your body’s nutrients. Undereating or not eating the right balance of protein, fats and carbs could leave you feeling sore and run down. So ensure you’re nourishing yourself properly throughout the day to repair and recover for your next workout.

Vitamins & supplements

No matter what your fitness level is or how hard your exercise routine may be, getting all the nutrients your body needs for optimal health is a worthy goal. Even when we’re eating our best, sometimes we miss our nutritional mark. A simple daily regimen that includes multivitamins, omega-rich oils, probiotics and superfoods is a great practice. At Sprouts, we call this the Essential 4—read more about the benefits of these supplements!

Meal timing

As with many things in life, timing is everything. Fueling up about one to three hours before you intend to exercise is ideal. When you’re finished, refueling 15 to 20 minutes after your exercise is best. If that sounds unmanageable, having a post-workout snack within an hour to an hour and a half still helps your body to maximize those nutrients, replenishing the muscle proteins that were used up with activity.

Protein & carbs

Now that you know whento eat before and after a workout, what about the what? Protein plays an important role in rebuilding and repairing your body. That’s why it should be a part of both your pre and post-workout routine. Likewise, it’s equally important to take in carbs before and after—they’re the fuel your body craves!

Pre-workout

You may want to consider a pre-workout supplement to help keep you focused and motivated. Here are some of the things you might see listed in the ingredients:
  • Taurine is an amino acid found in the brain, organ tissue and muscles. A neurotransmitter, it regulates the transport of nutrients throughout the body.
  • Creatine is synthesized from amino acids and may help to improve muscle performance as well as lessen cramping.
  • Citrulline is an amino acid that naturally occurs in your body. It may help increase blood flow to your body’s tissues.
  • Beta-alanine is an amino acid produced in your liver which may help delay muscle fatigue.
  • L-arginine helps create nitric oxide which relaxes your blood vessels, allowing for better blood flow and oxygen exchange.
  • Betaine is a fat processing amino acid that helps to maintain liver function.
  • Caffeine can help raise your metabolic rate, improve endurance and reduce fatigue because it stimulates your central nervous system.
  • Guarana is a plant-based stimulant with two times the caffeine of coffee.
Note: If you’re watching your caffeine intake, a way to gauge the amount in a supplement is to remember a cup of coffee has about 95 milligrams of caffeine in it.

Recovery & Post-workout

Developing a post-exercise routine is important for recovery as well as maximizing the effects of your workout. Remember the three Rs:
  • Refuel: Now is the time for carbohydrates—your body needs them to replenish glycogen!
  • Rebuild: After you’ve exercised, your muscles are most primed for the protein they need to rebuild themselves.
  • Rehydrate: Remember to stay hydrated. Water enhanced with electrolytes (sodium, magnesium, calcium, potassium) helps restore balance in your body. Or try coconut water, it’s filled with naturally occurring electrolytes.
In addition to getting the three Rs, you’ll want to be sure to get some good Zs. While we are sleeping, our bodies focus on muscle recovery, hormone balance and neurological restoration—all crucial to our overall well-being as well as athletic performance. Explore more about this foundation of good health.

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Peppers: Hot, Hotter, Hottest

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Chile Peppers

So Hot Right Now!

Loaded with nutrients like vitamins A, C and B9 (folic acid), peppers are also low-calorie and a good source of fiber. You can’t talk about peppers without talking about capsaicin, the chemical compound that provides the heat we experience when eating peppers. It can make you sweat, your eyes water and nose run. Capsaicin can also release a rush of endorphins—which is why some people love them! The hotness of a pepper is measured by the Scoville heat scale ranging from zero to 16 million SHU (Scoville heat units). For reference, bell peppers rank zero SHU and jalapeños weigh in at 2,500–8,000 SHU.

Types of Hot Peppers You’ll Find at Sprouts

Long Hots (100–1,000 SHU)
  • Sweet with a slight sizzle
  • Roast ‘em or pan fry with olive oil
  • Not as hot as a jalapeño
Anaheim Pepper (500–2,500 SHU)
  • Mild fruity sweetness with a touch of heat
  • Super versatile, try them in salsa or chiles rellenos
  • Usually green, when left on the vine to turn red, they’re called chile Colorado
Hungarian Wax Pepper(1,000–15,000 SHU)
  • Tangy, it looks like a banana pepper, but has more heat
  • Great tossed in a salad
  • Can be eaten raw
Jalapeño (2,500–8,000 SHU)
  • Perfect for those who like a little kick
  • A smoke-dried jalapeño is called a chipotle
  • Can be eaten raw and are perfect in pico de gallo
Habanero (100,000–350,000 SHU)
  • Fruity flavor with serious fire
  • Good for mixing with tropical flavors like mango in salsa
  • Range in color from yellows, to oranges and reds
Ghost Pepper (855,000–1,041,427 SHU)
  • Fruity and tropical, intensely hot
  • Whip up a BBQ sauce
  • 100 times hotter than a jalapeño
Dried Reaper (1,400,000–2,200,000 SHU)
  • Sweet and fruity with fiery heat
  • Mix into a hot salsa
  • A cross between a ghost pepper and a red habanero

What to Do If You’ve Eaten a Pepper That’s Too Hot

Your natural inclination after eating a pepper-shaped inferno will likely be to reach for water—after all, you feel like your mouth is on fire. This would be a rookie maneuver though. Capsaicin is an oil; and oil and water don’t mix. Drinking water will just spread the fire. Instead, try one of these remedies.
  • Water & vinegar mixed together, can be swished and spit out. This combination helps to break down the fats of the capsaicin, cooling your mouth.
  • Beer with a healthy squeeze of lime can have similar results as the water and vinegar combination (but you can drink this elixir!), with the added bonus that the carbonation has a cooling and soothing effect as well.
  • Dairy, because of the protein casein, can help to neutralize the heat as well. If you’ve made your dish too spicy, tone it down with a dollop of sour cream or plain Greek yogurt—it’ll make a world of difference.

TIP:

When you’re prepping and cooking peppers, always wear a pair of latex or nitrile gloves to keep the oils from getting on your hands. If you don’t have gloves? Don plastic bags while you chop and prep the hot peppers.


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Plant-based Nutrition: Where to Start

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Are you thinking of going plant-based but not sure where to start?
Keep reading for the low-down on all things plant-based and quick tips to help you get started.
Bowl of plant-based foods on a brown cutting board.

The Benefits of Plant-based Nutrition

Plant-based nutrition is the movement encouraging folks to incorporate more fresh produce, whole grains, legumes and nuts into their diet. From meatless Mondays to vegan breakfasts, people are beginning to recognize the benefits of plant-based nutrition.

Good for You

A diet that incorporates more plant-based foods is shown to be higher in dietary fiber and lower in saturated fats and calories when compared to diets higher in meat and dairy intake. Eating more plant-based foods may also help maintain healthy heart function, blood sugar levels and cholesterol.

Good for the Planet

The production of plant-based products has proven to be an environmentally sustainable enterprise. By reducing the production of animal-based products and increasing the consumption of plant-based products, communities can lower greenhouse gas emissions, and reduce waste and energy usage.

Here’s How to Get Powered By Plants:

Plant-based proteins

Incorporate Plant-Based Proteins:
  • legumes
  • nuts
  • seeds
  • whole grains
  • plant-based protein powders

Dairy Alternatives

No-Moo Milk! Discover New Dairy Alternatives:
  • soy milk
  • rice milk
  • flax milk
  • hemp milk
  • oat milk
  • almond milk
  • cashew milk
  • coconut milk
  • macadamia milk

Meatless Meats

There’s No Miss-Steaks, You Heard That Right!
  • bean burgers
  • soy burgers
  • plant-based taco meat
  • plant-based sausage

Plant-Based Essentials

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Simple and Easy-To-Make Plant-Based Meals

Gardein package next to crispy chicken salad

Asian Crispy Chick’n Salad

Get Recipe
Vegan Mocha Protein Smoothie in a glass

Vegan Protein Mocha Smoothie

Get Recipe
Pesto pinwheels on a serving dish

Pesto and Sun-dried Tomato Pinwheels

Get Recipe
frozen desserts surrounded by fruit

For Your Sweet Tooth

With non-dairy ingredients like almond and coconut milk, there’s no reason to skip dessert! Our selection of irresistibly creamy and satisfying frozen indulgences makes going plant-based a real treat.

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What is Regenerative Agriculture?

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Farmer on Tractor Regenerative Agriculture 640x640Caring for the health of our soil has become an increasingly important endeavor as we better understand the role nutrient-rich soil plays in the quality of our food and ecosystem. Regenerative agriculture is a system of farming that works to progressively improve the soil, water and the environment. These farming methods can help take CO2, a powerful greenhouse gas, out of the atmosphere and put it back where it can do the most good—under our feet—and that’s where this story begins, with soil.

Carbon Sequestration

Green plants naturally take carbon out of the air as part of photosynthesis and turn it into simple sugars. The sugars are exuded from the plant’s roots into the ground, where it feeds microorganisms that live around the root base. Those microorganisms use the carbon-based sugars to build topsoil—capturing, or sequestering carbon from the atmosphere. When a thin layer of compost is added to this system, it sets up a cycle where the plants are able to capture more and more carbon each year.

Cover Crops

Thoughtfully planted between other crops, cover crops can help to remedy soil shortcomings, keep weeds down, retain water and enrich the soil. This means the next crop will require less fertilizer, have a greater tolerance to drought and yield more.
Another big plus to cover crops is they help to manage soil erosion.

No Till

Tilling the soil can lead to soil erosion, kill off the microorganisms necessary for healthy soil, encourage weed growth and can pack the soil making it harder for a crop to grow. Not tilling helps to create long-term soil fertility—organic soil that’s not tilled holds nutrients like a sponge, helping to create nutrient-rich food.

Feed and Seed Program

Today, food waste accounts for 24% of all landfilled material. And, about 7% of all human-caused greenhouse gas emissions come from food waste. But together, we can be part of the solution to start to heal the planet. In partnership with Ancient Nutrition, we collect 10,000 lbs. of food scraps per week and deposit them on Regenerative Organic CertifiedTM farms to feed animals and regenerate topsoil.

Coming soon …

Regenerative Organic Certified logo Be prepared to start seeing more of this logo in the future. This certification will be used in tandem with the USDA Organic seal. The pilot program companies already produce USDA Certified Organic goods. Working towards Regenerative Organic Certification, they will be utilizing the additional regenerative agriculture practices of soil health and land management, as well as animal welfare, and farmer and worker fairness practices.

Regenerative Agriculture Products at Sprouts

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Spring Break Travel Snack Tips

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by Mary Ellen Phipps, MPH, RDN, LD founder of milkandhoneynutrition.com It’s hard to believe, but winter is quickly coming to an end and before we know it spring will be here bringing warmer temps, yummy produce and the start of a big travel season. Bento-box-style snack boxes with fruit, vegetables and sandwiches.

Why Be Prepared

Whether you’re just making a day trip with the kids to your local zoo, setting out across the country for a fun-filled road trip, or hopping on a two-hour flight to your closest beach, there are a few reasons to make sure you come prepared with snacks from home. Cost: Buying snack foods in airports, or convenience stores is far more expensive than purchasing them at your local grocery store or making them at home. Gut health: The stress of travel alone can often throw gut bacteria out of whack. New-to-you snack foods purchased while traveling may create some GI distress as well. It’s a good idea to pack some tried-and-true favorites. Immune health: Our immune systems can be another victim of travel stress. If we’re not fueling our bodies properly, our immune system could take an even bigger hit – making us more prone to getting sick.

A Few Things to Keep in Mind

Day Trip

Taking a day trip allows you the flexibility to pack both shelf-stable and refrigerated snacks in a cooler.  If you plan to be gone all day, remember to pack substantial foods as well. Freezing some beverages and ice packs will keep things nice and cool. Any food that is supposed to be refrigerated should be kept on ice as long as possible. Once it is taken out of the cooler (or the cooler is no longer below 40°F), it should be consumed within two to four hours. If you’re ever in doubt, just throw it out. Day-Trip Snacks
  • Popcorn
  • Dark chocolate rice cakes
  • Bananas
  • Oranges
  • Energy bites
Cooler Snacks
  • Berries
  • Yogurt
  • Flavored water
  • Sandwiches
  • Chicken salad
  • Snacking cheese

Longer Road Trip

For longer road trips, you’ll want to keep the same food safety precautions in mind as you would on day trips. Keep in mind that cooler snacks will only last one day or less depending on the length of your trip. If your road trip will be longer than one day, try to scout out your favorite grocery stores along the route—stocking up on refrigerated goods as you make your way to your destination. Some of my preferred shelf-stable, travel-friendly snacks include:
  • 100% uncured beef sticks
  • Oat bites
  • Apple sauce
  • Nut butter
  • Whole-grain bread
  • Breakfast cereal
  • Snack-size bars
  • Nut butter pouches
  • Other shelf-stable produce options like apples and grapes

Plane Trip 

Plane trips are a bit different when it comes to picking out your snacks. You’ll need to consider what will fit in your carry-on bag as well as what security will allow you to bring. If you bring a cooler, make sure all the ice packs are frozen solid. Anything that is not frozen, including foods, beverages, and ice packs is subject to the TSA’s 3-1-1 rule. Plane trips are the perfect opportunity to shop delicious bulk snacks in the Bulk Department, where you can choose the amount that best fits in your luggage. Easy-to-pack items include:
  • Walnuts
  • Chocolate-covered almonds
  • Pistachios
  • Dried mangos
  • Pumpkin seeds
  • Plantain chips
  • Granola
Whatever your plans are this spring break, whether you’re traveling cross country or to the nearby park, make sure to stop by your local Sprouts to find your favorite travel-friendly snacks!
 
Influencer - Mary Ellen - Milk & Honey Nutrition

About Mary Ellen

Mary Ellen Phipps, MPH, RDN, LD, is the Registered Dietitian, mom, food blogger and recipe developer behind milkandhoneynutrition.com. She’s also a type 1 diabetic and firmly believes food should bring us joy, not stress. Mary Ellen makes healthy eating easy, realistic and most importantly … fun! Visit her website and you’ll find yummy low-sugar, diabetes-friendly recipes the whole family will love … as well as helpful tips and a little mom humor.

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How to Prepare, Cook & Eat an Artichoke

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Native to the Mediterranean region, the artichoke is the not-yet-bloomed flower of a thistle plant that is part of the sunflower family. Despite their slightly prickly exterior, artichokes are quite easy to prepare, cook and eat. Plus, they’re packed with antioxidants, vitamin C and dietary fiber. Preparing an artichoke: Fresh artichokes in a paper bag

Easy Artichoke Prep

  • Because they have sharp barbs, the first thing you’ll want to do in preparation is to cut the top cluster of barbs off with a sharp knife. This will remove about a quarter of the artichoke. Then, utilizing kitchen shears, cut the barbs off the tops of the remaining leaves.
TIP: Don’t worry that you’re taking too much off the top of the artichoke or the tops of the leaves—the edible part is at the base of the leaf. More on that later …
  • Now that the artichoke is easier to handle, remove the small leaves at the base, closest to the stem and cut the stem, leaving about a ½”.
  • The final step is to rinse the artichoke under cool running water to remove any debris that might be trapped in between petals.

Cooking an Artichoke: It’s Easy!

  1. Add just enough water to a pot so that the water is just below the steamer basket. Cover and bring the water to a boil.
  2. Add the prepared artichoke, replace the lid and lower the heat to simmer the water. It will take 20-40 minutes to cook. After 20 minutes, you’ll want to check the artichoke(s) every 5 minutes. The color will change from fresh green to a more muted green and you’ll know it’s ready when you can easily remove a petal. TIP: Use tongs for this part—those petals will be really hot!
  3. Set aside and allow to cool a bit before eating it.

Now What? How to Eat an Artichoke

  • Serve the artichoke right-side up on a plate.
  • Remove a petal from the artichoke and eat only the bottom, whitish fleshy part of the petal that was closest to the base of the artichoke.
  • You can certainly eat artichokes plain, or with a little salt & pepper. Try dipping them in melted butter or ghee, a tangy vinaigrette or a savory aioli.
TIP: Have a bowl at-the-ready for discarded petals.

Easy Aioli Recipe

INGREDIENTS:

  • 2 Garlic cloves, pressed
  • ¼ tsp. Kosher salt
  • ½ cup Sprouts Organic Mayonnaise
  • 2 Tbsp. Sprouts Organic Extra Virgin Olive Oil
  • 1 Tbsp. Fresh lemon juice
  • Freshly ground black pepper, to taste

DIRECTIONS:

  1. Mash garlic and salt in a small bowl until a paste forms.
  2. Whisk in mayonnaise, oil and lemon juice.
  3. Season with salt and pepper—enjoy!

Did you know?

One artichoke plant can produce up to 20 artichokes per year.

Mindful Consumption: Recycling Facts

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Recycling seems pretty simple. But did you know things like cleanliness and contamination play into the whole system? To help you become a model recycler, we’ll be answering questions like, how clean is clean? And, can those plastic windows in envelopes be included with the paper?

Does recycling really matter?

Yes! Here’s a recycling fact: Recycling one aluminum can saves enough energy to run a TV for two hours, or a laptop for three hours or light a 100-watt bulb for 20 hours.


The Benefits of Recycling

When we choose to recycle things like paper, cardboard, glass and plastic, we’re sending less material to the landfill. At the same time, when those materials we divert from the landfill are reused, they’re saving other valuable natural resources like water, trees and minerals. Recycling also benefits our economy by creating a domestic source of materials. Last but not least, recycling saves energy.

What Can Be Recycled?

The best answer to this question is: Check locally! Because recycling programs vary from one area to the next, there is no set answer for what materials can be recycled in your neighborhood. The non-profit organization, Keep America Beautiful, has a fantastic website to help you find information on the recycling programs in your area—searchable by zip code! Recycling facts: Various bottles, cans and newspapers arranged in circular design

Containers

Is it really true that if you don’t clean your plastic, glass or can you ruin it for all the other recycles? Yes and no. If there are still a few schmears of mayo in the jar after you’ve rinsed it out, no harm done. But if the container has not been rinsed at all and/or contains leftover food or liquids, yes, it could contaminate other materials, especially in places that have a single-stream system. Consider this: An unrinsed food jar could come open or break somewhere in the process. If it gets on paper and cardboard recyclables, they’ll be ruined. You don’t have to spotlessly clean plastics and glass with soap and water, just rinse them so little to no food is left in them. And let them dry too. Wet containers with paper and cardboard aren’t a good combo—soggy items can contaminate a whole bundle of paper products.

Paper

Crumpled paper, newspaper and cardboard are a-okay. Shredded however, in most cases, is not. You can use it in your compost pile as a brown/carbon. As for those pesky plastic windows in paper envelopes? It’s best to remove them before adding the envelope to the recycle bin. (Don’t worry if there is a little sliver of plastic that hangs on.) And unless you can completely separate the paper part of a bubble-wrap mailer from the plastic, those shipping envelopes will need to be reused or thrown in the garbage.

Wishcycling

When you toss something in the recycling bin that you hope is recyclable, but aren’t sure, you’re wishcycling. The trouble with this practice is, if what you’re adding to the recycles truly isn’t recyclable, you run the risk turning vast amounts of potentially recyclable material into trash or at the very least, bringing the process to a halt at the recycling center. Keep in mind, just because something has the chasing arrows symbol on it does not mean it can go in the bin with everything else. Boost your eco-savvy by checking with your local municipality for the rules as to what can be collected in your area.

Can You Recycle Plastic Bags?

Most recycling programs will not take plastic bags, even if it has the recycling logo on it. At Sprouts, we have containers at the front of every store where plastic bags can be recycled. Last year, our customers returned 22 million plastic bags to us, so we could recycle them for you. We also recycled 850,000 pounds of our own mixed recyclables including paper, plastic, aluminum and glass, as well as 80 million pounds of cardboard—that’s equivalent to 450,000 trees!  

Here’s another recycling fact:

It’s possible to turn an aluminum can into another aluminum product in as little as 60 days!


Egg-ucation

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What Does Your Egg Carton Label Mean?

Eggs may only come in one shape, but Sprouts has numerous options to choose from. How can you be sure you’re making an egg-ucated decision about the type, size and color? Animal welfare is of the utmost importance to Sprouts, and we hold both our suppliers and ourselves to high standards in regard to supply chain transparency. All of our egg suppliers are required to meet or exceed USDA Food Safety and Inspection Services Standards, and any cage-free supplier must also meet or exceed animal welfare standards such as Certified Humane certification criteria outlined by Humane Farm Animal Care, among other nationally recognized programs.

EGG CARTON TERMS

Pasture Raised

The HFAC’s Certified Humane® requirement is 1,000 birds per 2.5 acres (108 sq. ft. per bird) and the fields must be rotated. The hens must be outdoors year-round, and have mobile or fixed housing where they can go inside at night for protection from predators. They can also be housed indoors for up to two weeks due to inclement weather.

Free Range

This label is regulated by the USDA and indicates that the flock was provided shelter in a building, room or area with unlimited access to food, fresh water and continuous access to the outdoors during their production cycle. The outdoor area may or may not be fenced and/or covered with netting-like material.

Cage Free

This label indicates that the flock was able to freely roam in a building, room or enclosed area with unlimited access to food and fresh water during their production cycle.

Organic

The organic standards describe the specific requirements that must be verified by a USDA-accredited certifying agent before products can be labeled USDA Organic. Overall, organic operations must demonstrate that they are protecting natural resources, conserving biodiversity and using only approved substances. Organic eggs come from chickens treated with the same animal welfare standards as free-range and are given non-GMO feed.

Pasteurized

This label indicates eggs were heated in a sanitary facility under the supervision of the USDA. In pasteurization, the liquid part of the egg is rapidly heated and held at a minimum required temperature for a specific amount of time. This destroys salmonella, but does not cook the eggs or affect color, flavor or nutritional value. By law, all liquid eggs must be pasteurized.

Omega-3 or DHA

These are from hens that have been fed a diet supplemented by a source of omega-3 fatty acids (typically from flax seed).

No Added Hormones

A similar claim includes “Raised without Hormones.” Federal regulations have never permitted hormones or steroids in poultry, pork or goat.

White or Brown

Color is not a reflection of quality and is not a factor in the U.S. Standards, Grades, and Weight Classes for Shell Eggs. Eggs are simply sorted for color and marketed as either “white” or “brown” eggs. It is common that brown eggs are bigger in size, which is usually due to the breed of chicken laying the eggs. For this reason, brown eggs cost more to produce and are typically found at a higher price point.