The family-owned Australian bakery has now “eliminated the use of cage eggs from all its products”, it says.
The announcement comes after Mrs Mac’s began implementing its free-range-egg commitment at the end of 2018.
It did so, it says, “as part of its approach to continuous improvement for consumers”. It also wanted to affirm its “quality you can trust” pledge.
The company says free range eggs are now an important ingredient in all its pastry products, which are available across a wide range of retail outlets and at major events.
‘A leader for consumers’
Executive Chef Wayne Booth says the decision is part of Mrs Mac’s commitment to both product quality and customer expectations.
“We’re delighted to announce that, from the start of 2019, we have only used free range eggs in the products that consumers across Australia are enjoying on a daily basis,” he said.
“This important decision reflects our continuous effort to be a leader for consumers by understanding their expectations and delivering the best products for our many loyal and long-standing customers.”
BRC Global Certification
Mrs Mac’s says it’s the only Australian pie manufacturer with BRC Global Certification, which it describes as “one of the highest international food safety certifications available”.
An Australian family-owned business, the Macgregor family established Mrs Mac’s in 1954. Today, it has a team of more than 300 people based in the factory and head office in WA. It also has a commercial office in Sydney.
