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Egg-free Mayonnaise Launched

16 September 2013

US - A US company has launched a mayonnaise - without using eggs. The product, based on green peas, is suitable for vegans.

Eggs are among the most versatile foods around. Whip up the yolks with some lemon juice and oil and you get mayonnaise. Mix them with sugar, flour and chocolate chips and you get cookies. Crack them into a pan and you get an omelette.

ABC News reports that Hampton Creek, a food technology group based in San Francisco, loves that eggs are multifunctional but said that getting a hold of those eggs is actually a major problem.

Josh Tetrick, CEO of Hampton Creek told ABC: "You have chickens packed body to body in cages, which is a hotbed for avian flus. They're gorging on soy and corn, both of which require a lot of land and fertiliser. From an animal welfare, human health, and greenhouse gas perspective, the system is incredibly broken."

Inspired by the issues he saw in the egg harvesting system, Mr Tetrick and his colleagues decided that there had to be a better way. Working with botanists, biochemists and food scientists, Hampton Creek is starting to making egg-heavy products without the actual eggs, instead using plant materials.

Just Mayo, the company's first product, has been picked up by a handful of Whole Foods Market stores in southern California.

Hampton Creek looked at more than 20 different properties for each plant they tested, looking to see how well a plant blends with oil or how it coagulates under heat.


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