Alleggra foods lauches egg replacement

Alleggra Foods, backed by Unilever and Tate & Lyle, launched a soy-based egg alternative.
Alleggra was created by Unilever in the Netherlands. Alleggra is the result of five years of research about the beneficial use of soy protein in foodstuffs. According to Unilever, Alleggra is the world's best tasting whole egg alternative. Alleggra aims to do to the egg market what margarine did to the butter market. Use of AlleggraAlleggra can be used in a wide range of applications, including cakes, muffins, quiches, dressings and sauces, omelettes and scrambled, batters, pancakes and waffles.

Allegra can be stored at ambient temperature, has a long shelf life and improved moisture retention. The producer claims that the price of Alleggra will be stable over the long term and will lead to lower process costs for manufacturing and lower distribution costs.

Nutritional benefits of Alleggra

When comparing to dried egg Alleggra contains more protein, is virtually cholesterol free and 65% less saturated fats. This egg replacement is also free from salmonella bacteria. Alleggra is also suitable to vegetarians.
Alleggra is made from natural food ingredients: soy protein, vegetable oil, egg white, whey protein and added vitamins (A, C, and E).

(source: allegra.com)