LONDON — Tate & Lyle PLC owns the rights in North America to manufacture, distribute and market Alleggra, a soy-based alternative to liquid and powdered eggs, after signing a licensing agreement today with Alleggra Foods Ltd., Tate & Lyle announced.
As a formulated egg product supplied as a dry mix, Alleggra has a higher protein content, 24% less total fat, 75% less saturated fat and 19% fewer calories than a conventional hen’s egg. Alleggra contains sufficient soy protein to allow for product claims approved by the U.S. Food and Drug Administration for soy protein and the risk of coronary heart disease.
Alleggra can be used in a variety of sweet and savory product applications, including baked foods such as muffins, cookies, cakes, pancakes and waffles. Other applications include dressings, sauces, pastas, noodles and soups.
Tate & Lyle PLC and Unilever Ventures, both based in London, provided funding to establish Alleggra Foods Ltd. in 2004. The two companies continue to back Alleggra Foods Ltd.
The ingredient Alleggra was launched in the United Kingdom in October 2004.
The newly signed marketing agreement gives Tate & Lyle the rights to manufacture, distribute and market Alleggra in North America, including the United States, Canada and Mexico.
"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 Doxie, 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 functions as a direct egg substitute in scrambled eggs, omelets, quiches and custards. It does not need refrigeration generally required with processed eggs. As a result, the product has increased shelf life.