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Tate & Lyle Licenses Alleggra Products
NEW YORK - Apr 19/05 - SNS -- Tate & Lyle entered a licensing agreement with Alleggra Foods Limited giving it the right to manufacture, distribute and market Alleggra's soy-based egg product in the United States, Canada and Mexico.
Alleggra is a soy-based alternative to liquid and powdered eggs. As a formulated egg product, it contains more protein, 24% less total fat, 75% less saturated fat, and 19% fewer calories than a conventional hen's egg.
More importantly, it contains enough 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 (21 CFR 101.82)
Alleggra can be used for sweet and savory product applications, including: baked goods (such as muffins, cookies, cakes, pancakes and waffles), dressings and sauces, as well as pastas, noodles and soups.
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