Mayonnaise

Private label mayonnaise opportunities

A private label food manufacturer will allow their high-quality products represent their clients respectable private label brand. In collaboration with customers, private label products are developed with respect to quality, packaging and design so that they match the desired concept of the brand. Mayonnaise can be produced in many different types of packaging. It is primarily produced in jars in many different sizes, but also in plastic squeeze bottles, foil and in plastic buckets. Before choosing a private label manufacturing company, make sure that they meet highest hygiene standards and have all necessary certificates to produce food items. Private label mayonnaise can perform better than famous branded ones in supermarkets because customers often reach for private label brands as they can offer more competitive prices whilst maintaining high quality of the product.

Global consumption

Mayonnaise is commonly consumed all around the world, but is also base ingredient for many other sauces and salad dressings, such as tartar sauce, remoulade, salsa golf and rouille. It is made from egg yolk, oil and acid component, either vinegar or lemon acid. Some other ingredients may be added for additional flavor and many private label brands add local ethnic flavors to expand their gourmet assortment. The color varies from pale yellow to nearly white and texture can be creamy or jelly.  Also, it is possible to manufacture egg-free alternatives of mayonnaise for vegans, people with egg allergy or customers who avoid chicken eggs, animal fat or dietary cholesterol. Egg-free replacements most commonly contain soya or pea protein and also the emulsifying agent to stabilize oil droplets in water. Increased trend of converting to vegan diet increased demand for such products at affordable price, which Is great opportunity for private label brands.

Formulation of mayonnaise

Traditional formulation for industrial commercially made mayonnaise can contain as much as 80% vegetable oil, usually soybean but sometimes olive oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. Variations of this recipe can be made by a reliable and professional private label manufacturing company to cater to your consumers needs. Some consumers are concerned by calories intake and they require a product that will contain low fat levels, so in order to cater to them, partner with a company that can trace each stage of production, one step up and one step down the value chain. It is important that all ingredients are organic, non-GMO and that the product is free of all unwanted allergens. Our website will help you find private label manufacturing companies that can meet all the necessary requirements to produce your desired product.