Why Free Range Is Not Exactly All It’s Cracked Up To Be
In Australia, almost one fourth (22%) of all eggs sold are laid by free-range hens, even though the cost is considerably higher. Despite the cost, consumption has risen steadily over the past decade to nearly 45 million dozen free range eggs. According to an egg industry trade group, however, claims of superior taste and nutrition for free range eggs are disputable.
Despite the price premium of free-range eggs, demand has grown over the last 10 years, and they now represent 22% of all Australian egg sales. Some consumers are purchasing free-range eggs because they believe they are more nutritious, better for health, and better tasting, with fewer consumers citing animal welfare. However, some research has shown that free-range eggs are similar in nutrition and taste profile to those laid by caged hens.
Some chefs also believe that free-range eggs produce better culinary results and at least one U.S. survey claims that free-range eggs are lower in cholesterol and saturated fat, with higher amounts of vitamins A and E. The industry dismisses the notion that free range hens are treated better, instead citing animal husbandry as the way to improve conditions for hens.