Alleggra

Alleggra Foods Ltd was set up in 2004, funded by the management team and Unilever Ventures. In September 2004, Alleggra secured a £1.6m minority investment from Tate & Lyle plc. 

Based in the South East, Alleggra was born in Unilever's Food Research Division in Rotterdam and developed by an international team of food experts with over one hundred years of combined food development experience, Alleggra is the culmination of five years of specific research into the beneficial use of soy protein in foodstuffs.

Alleggra is the new, great tasting alternative to egg. It tastes like egg, and looks like egg, and is made from soy. Designed for food service and food manufacturing, Alleggra offers a higher health, more convenient, lower risk and lower cost product compared with processed eggs.

Higher health - Cholesterol lowering, lower in fat, higher in protein, fewer calories
More convenient - Ambient storage, dried format, long shelf life, improved moisture retention
Lower risk - Salmonella free, ambient stable
Lower cost - Price stability over the long term; lower process costs for manufacturing, lower distribution costs.

For more information about a career with Alleggra and to hear about the exciting opportunities available please send your CV to food@jonas.co.uk including 'Alleggra' in the subject line.  Alternatively please call in and one of our consultants will be happy to help.