Pasta Solutions

Alleggra's core patented egg replacement technology, proven in foodservice, bakery and dressings aplications, is now available for use in pasta products.

Using an innovative blend of proteins. Alleggra can match the improved bite and flavor that comes from using egg in pasta.

In addition to matching the functionality of egg, Alleggra offers several other significant advantages:

• Significantly cheaper ingredient costs - typically 20% less
• Improved cost stability over the short medium and long term
• Improved elasticity, reducing breakages
• Fuller color
• Enhanced protein content
• Cholesterol-free
• Reduced saturated fat
• No refrigeration required
• Superior microbiological standards