Meeting consumer demands for responsibly-sourced products, global food company Nestlé announced it will transition to using only cage-free eggs in all of its US food products by 2020.
According to the company, Nestlé uses approximately 20 million pounds of eggs annually to produce products for brands such as Häagen-Dazs, Dreyer’s and Edy’s ice creams, Nestlé Toll House cookie dough and Buitoni pasta. Eggs are also an important part of Lean Cuisine and Stouffer’s breakfast items.