ST. LOUIS – In conjunction with Panera Bread’s launch of new breakfast sandwiches with real eggs, the company says it has petitioned the Food and Drug Administration (FDA) to establish a clear definition for the term “egg.” Panera defines “100% real eggs” used in its sandwiches as freshly prepared, cracked shell eggs and/or egg whites with no additives.

In developing its new breakfast sandwiches, Panera says that current FDA regulations do not establish a definition or a standard of identity for eggs. Without a clearly defined definition of an egg, Panera says that 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 and our competitors use the FDA definitions to guide our product descriptions and names,” said Sara Burnett, Panera’s director of wellness and food policy. “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. At Panera, consumers can be assured that when they order eggs, that’s exactly what they’re getting.”

After discovering the FDA’s lack of definition for the simple term “egg,” 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.

“Responsible companies will be transparent about the food items they serve, even if regulation does not require them to do so,” said Blaine Hurst, Panera’s president and CEO. “At Panera, we believe 100% real eggs are the basis for a great breakfast sandwich.”