Business Bites: US egg prices continue to soar, unlike culled chickensBusiness Bites: US egg prices continue to soar, unlike culled chickens

Egg prices are climbing due to a highly pathogenic strain of avian influenza; FDA proposes simplified front-of-package nutrition labels; the Non-GMO Project launches a verification program to help consumers avoid ultra-processed foods; and more.

Scott Miller, Staff writer

January 27, 2025

5 Min Read
Eggs in a carton

At a Glance

  • USDA predicts an ongoing 45% increase in farm-level egg prices in 2025.
  • With new labeling requirements, FDA hopes to simplify information on saturated fat, sodium and added sugars.
  • The Non-GMO Project’s new ultra-processed food program launches in the spring.

In newly released U.S. Department of Agriculture (USDA) data, farm-level eggs saw a 134.5% increase in producer price in 2024 — the next closest was farm-level vegetables at 21.3%. Why the disparity? The chickens aren’t answering. Probably on a cull.

In other news, the Food and Drug Administration (FDA) is proposing front-of-package labeling that’s simple enough for any of us dumb-dumbs to understand, but if I couldn’t be bothered to flip over the package before, I’m certainly not going to bother reading it now.

All that and more in this week’s Business Bites.

Why egg prices flu the coop

If you enjoy consuming the eggs of Gallus gallus domesticus (chicken), you’ve surely noticed that making an omelet is pricier than it used to be. That’s due at least in part to a widespread and highly pathogenic strain of avian influenza.

“The global egg supply chain is under chronic strain due to avian flu, especially in regions with cage-free mandates,” Chris Quevedo said. He’s director of commercial partnerships and business development at The EVERY Company, which makes versatile alternative proteins such as animal-free egg whites. “Cage-free environments, while providing better animal welfare, can increase the risk of avian flu outbreaks. Birds in these settings have a higher likelihood of exposure to wild birds, which can carry the virus.

Related:Bites of Brilliance: Pigeon Cove Ferments on how to perfect fermented F&B products

“These outbreaks cause significant flock losses and disrupt the production of both fresh eggs and egg ingredients,” Quevedo explained. “The challenges presented by avian flu are unlikely to disappear, but proactive brands can optimize product formulations to reduce reliance on eggs, better positioning themselves to withstand future disruptions.”

USDA agrees. Its January 2025 Food Price Outlook declares that farm-level egg prices will increase by 45.2% in 2025.

New front label

FDA proposes streamlined front-of-package info about fat, sodium, sugar

The FDA has proposed new labels for the front of most packaged foods. This “Nutrition Info box” will display levels of saturated fat, sodium and added sugars using clear, simple terms: “high,” “medium” and “low.”

“The science on saturated fat, sodium and added sugars is clear,” FDA Commissioner Robert M. Califf said in a press release. “Nearly everyone knows or cares for someone with a chronic disease that is due, in part, to the food we eat. It is time we make it easier for consumers to glance, grab and go.”

As Califf suggested, the idea is to combat chronic diseases caused by many common foods in the U.S., but I dare them to put that on the wrapper of a Cheesy Gordita Crunch.

Related:Close calls: What industry can learn from Southern California’s firestorm

Public comments are open until May 16.

Non-GMO Project squares off against ultra-processed foods

Speaking of health issues caused by the junk we eat, the Non-GMO Project’s new Non-UPF Verified program, launching in the spring, aims to address the health risks associated with eating ultra-processed foods (UPFs). The press release highlights a link between UPFs and obesity, heart disease and even some mental health issues.

“When we started the Non-GMO Project in 2007, many said creating a non-GMO food supply was impossible,” Megan Westgate, founder and CEO of Non-GMO Project, told SupplySide Food & Beverage Journal. “Today, our Butterfly seal is one of North America's most trusted and recognized food labels. We’re bringing that same proven approach to ultra-processed foods at a moment when both consumers and brands are ready for change.”

The “ready for change” part is certainly accurate, if recent leadership shifts are any indication. But keep in mind that food processing techniques are as old as our food system, and they can be used to support the needs of a rapidly growing population.

1980s pop Slice returns as a functional soft drink after 15 years

Suja Life, which sounds more like a failed hip hop festival than a food and beverage brand, has acquired the iconic soda brand Slice, expanding its better-for-you beverage portfolio. You might be wondering, was Slice ever “better for you”? Well, no. But when the soda relaunches later this year, it will be. Suja is bringing it back with cleaner ingredients and lower sugar, plus gut health benefits, all while retaining its nostalgic flavor profile. Gut health sodas are a rapidly growing market, so maybe they’re onto something.

Related:Brands offer food, funds for those displaced by Los Angeles wildfires

“We believe that choosing a healthy lifestyle shouldn’t mean giving up on flavor or enjoyment,” Maria Stipp, CEO of Suja Life, said in a press release. “With the acquisition of Slice, we are making it easier for consumers to choose a better-for-you beverage. We all want to feel good about what we drink while still enjoying great taste, and Slice does that while providing functional benefits and low sugar.”

Cannabis plants

Wynk expands THC seltzers into Florida

Leading hemp-derived THC-infused beverage brand Wynk, whose website displays the strange and unfortunate tagline, “Dry January doesn’t have to be so dry,” has expanded into Florida following successful launches in Texas and Georgia, which suggests this category is becoming more formidable, as predicted.

These seltzers offer 5 mg doses each of THC and CBD with zero sugar, but unlike other THC beverage brands, which often rely on hemp-based emulsions from third-party providers like Vertosa, Wynk claims its beverages are made entirely in-house using "pure THC." Per its website, the terpenes that trigger strain-specific effects are usually stripped out during purification, but no evidence suggests we can properly metabolize such compounds, so Wynk doesn’t bother adding them back in, which allegedly provides more consistent, predictable results.

About the Author

Scott Miller

Staff writer, SupplySide Food & Beverage Journal

Scott Miller brings two decades of experience as a writer, editor, and communications specialist to SupplySide Food & Beverage Journal. He’s done a little of everything, from walking a beat as a freelance journalist to taking the Big Red Pen to massive technical volumes. He even ran a professional brewing industry website for several years, leveling up content delivery during an era when everyone had a blog.

Since starting at SupplySide Food & Beverage Journal, he’s written pieces on the price of greenwashing (and how to avoid it), debunked studies that served little to no purpose (other than upsetting the public) and explained the benefits of caffeine alternatives, along with various other stories on trends and events. He even served as a judge for the first-ever Food & Beverage edition of Ingredient Idol.

Scott is particularly interested in how science, technology and industry are converging to answer tomorrow’s big questions about food insecurity, climate change and more.

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