Tate & Lyle, a global leader in renewable ingredients, has signed a North American licensing agreement with Alleggra Foods Limited, the producer of a full-function egg product that is soy-based. Under the agreement Tate & Lyle has the rights to manufacture, distribute and market Alleggra(TM) in North America, including the U.S., Canada and Mexico. Alleggra Foods Limited is backed by Unilever Ventures and by Tate & Lyle PLC.

Alleggra is a unique, soy-based, healthy 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. Also, Alleggra has 19% fewer calories than a conventional hen's egg. Moreover, in some applications such as scrambled egg mixtures and omelets, 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.



With benefits in health, convenience and functional performance, typical customers include food producers and food service providers such as schools, hospitals and the armed forces. Available in food service and bulk industrial packaging, Alleggra is supplied as a dry mix.



Alleggra 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. Tate & Lyle is excited to launch Alleggra in the U.S. and North America, and Alleggra will be available as of April 2005.



Source: Company Release