TATE & LYLE PLC
PLANT-BASED MAYONNAISE
Khai qi NG , Category Development and Planning Manager , Asia Pacific
We have significant experience in plantbased mayonnaises . Traditional mayo is made by emulsifying eggs , oil and an acid such as lemon juice to create a rich texture . Removing egg means we must replicate that emulsion using vegetable oil and functional plant-based proteins . In a recent prototype , we achieved this with a solution using one of our texturants and complementary plantproteins to help increase viscosity by ensuring the oil drops are distributed in the mix and remain stable , achieving a balanced product with luxurious mouthfeel . We also reduced the fat content from 65 %, typical in traditional mayos , to 40 %, retaining its squeezability , soft gel appearance and shape .
Pushing nutrition up the priority list People following flexitarian , vegetarian or vegan diets tend to pay greater attention to the ingredients in the products they buy than the average consumer , which is one of the motivators for producers aiming to incorporate recognisable ingredients . For consumers , these choices don ’ t always represent a healthier choice . Coconut-derived ingredients , for instance , have a “ health halo ” but are typically higher in saturated fat than their animalbased counterparts , even cream . Involving nutrition experts in the formulation of products is crucial to ensuring the final food or drink provides benefits beyond superficial label attributes .
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