Tate & Lyle Expands Value Added Ingredients Portfolio with the Signing of North American Licensing Agreement with Alleggra Foods Limited

LONDON, April 19, 2005 /PRNewswire-FirstCall via COMTEX/ -- Tate & Lyle, a global leader in renewable ingredients, today announced the signing of 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.

"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(TM) interacts well with many other Tate & Lyle ingredients which means we will be able to tailor specific ingredient solutions for our customers. Alleggra(TM) is a great-tasting product with superb functional benefits and we look forward to building its success in North America."

Alleggra(TM) is a unique, soy-based, healthy alternative to liquid and powdered eggs. As a formulated egg product, Alleggra(TM) has a higher protein content, 24% less total fat and 75% less saturated fat than a conventional hen's egg. Also, Alleggra(TM) has 19% fewer calories than a conventional hen's egg. Moreover, in some applications such as scrambled egg mixtures and omelets, Alleggra(TM) 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 (21 CFR 101.82)

Alleggra(TM) can be used for a variety of 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. Alleggra(TM) complements other ingredients extremely well in food systems, including seasonings, spices, vegetables, mushrooms and meats.

Alleggra(TM) is user-friendly offering a range of benefits in handling, processing and storage, including its performance strengths in freeze-thaw and microwave applications. It retains its physical properties better than liquid egg, and may be reheated without compromising texture or flavor. Additionally, Alleggra(TM) functions extremely well as a direct egg substitute in scrambled eggs, omelets, quiches and even custards.

Alleggra(TM) reduces risks associated with salmonella in shell eggs, and does not need refrigeration that is generally required with processed eggs. As a result, there is an increased shelf-life associated with the product and significantly fewer occurrences of spoilage when compared to processed eggs and egg products. It also offers significant savings in storage space and is easier to transport than conventional eggs.

With these 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(TM) is supplied as a dry mix.

Alleggra(TM) 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(TM) in the US and North America and Alleggra(TM) will be available as of April 2005.

About Tate & Lyle:

Tate & Lyle is a world leading manufacturer of renewable food and industrial ingredients. It uses innovative technology to transform corn, wheat and sugar into value-added ingredients for customers in the food, beverage, pharmaceutical, cosmetic, paper, packaging and building industries. The Company is a leader in cereal sweeteners and starches, sugar refining, value added food and industrial ingredients, and citric acid. Tate & Lyle is the world number-one in industrial starches and is the sole manufacturer of SPLENDA(R) Sucralose.

Headquartered in London, Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. In the US its ADRs trade under TATYY. The Company operates more than 60 production facilities in 28 countries, throughout Europe, the Americas and South East Asia. It employs 6,700 people in its subsidiaries with a further 4,800 employed in joint ventures. Sales in the year to 31 March 2004 totaled 3.1 billion pounds sterling. Additional information can be found on http://www.tateandlyle.com.

SPLENDA(R) is a trademark of McNeil Nutritionals, LLC

About Alleggra Foods Limited:

Alleggra Foods Limited was established in 2004 with start-up funding and on-going backing from Unilever Ventures and Tate & Lyle PLC. The Alleggra(TM) full egg replacement product was developed in Unilever's food R & D laboratory in Vlaardingen, Netherlands. The formulation and production methods are patent protected with 3 patents and several pending. Since product launch early in 2005, Alleggra Foods Ltd has captured contracts to supply the UK Ministry of Defence, Local Authority caterers, schools, hospitals and several major food processors and manufacturers.

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