UK sugar and sweeteners company Tate & Lyle has signed a North American licensing agreement with Alleggra Foods Limited, producer of a full function soy based egg alternative.
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Under the agreement Tate & Lyle has the rights to manufacture, distribute and market Alleggra in North America, including the US, Canada and Mexico. Alleggra Foods Limited is backed by Unilever Ventures and by Tate & Lyle Plc.
“Securing this licensing agreement is terrific news for Tate & Lyle in terms of diversifying our North American ingredients portfolio and offering our customers more choice,” said Tom Doxsie, vice president of food ingredients, Tate & Lyle. “Alleggra interacts well with many other Tate & Lyle ingredients which means we will be able to tailor specific ingredient solutions for our customers. Alleggra is a great-tasting product with superb functional benefits and we look forward to building its success in North America.”
Alleggra is a soy-based alternative to liquid and powdered eggs. As a formulated egg product, Alleggra has a higher protein content, 24% less total fat and 75% less saturated fat than a conventional hen’s egg, Tate said. Also, Alleggra has 19% fewer calories than a conventional hen’s egg. Moreover, in some applications such as scrambled egg mixtures and omelettes, Alleggra contains sufficient soy protein to allow for product claims approved by the U.S. Food and Drug Administration for soy protein and risk of coronary heart disease
AlleggraTM was launched in the UK in October 2004 and has been very positively received by industrial ingredient users and food service customers, including the UK ministry of defence. Alleggra will be available in North America as of April 2005.
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