Tate & Lyle Launches Clean Label Mayonnaise Toolkit
The new manufacturer toolkit enables production of egg-free dressings with reduced oil content.
Updated on Oct. 16, 2026 in Consumer Goods
Live Poll
Would you buy mayonnaise or dressing if it were reformulated to reduce oil and egg content?
Tate & Lyle has introduced a clean label solutions toolkit designed to help manufacturers reformulate mayonnaise and salad dressings. The offering allows for the production of egg-free products containing as little as 10% oil.
Why it matters
Manufacturers are increasingly under pressure to simplify ingredient lists, meet specific nutritional targets, and manage rising formulation costs. This toolkit provides the technical resources to achieve these goals while maintaining desired texture profiles.
The system includes validated formulations for mayonnaise systems containing 50%, 30%, and 10% oil. In a recent customer project, the solution successfully replaced three traditional texturizers to produce an egg-free dressing.
The players
Tate & Lyle
This is a global food and beverage ingredients company that focuses on providing specialty sweeteners, texturants, and fibers to manufacturers.
The details
The toolkit utilizes Sensation sensory research, Claria functional starch, and Nutrava citrus fiber to replicate the viscosity and elastic structure of traditional mayonnaise. Nutrava fiber, an upcycled ingredient derived from citrus peels, is key to maintaining emulsion stability during high-shear processing.
Timeline
Consumer research was conducted in the UK and Germany leading up to the 2025 demonstration in Rotterdam.
Tate & Lyle officially launched the mayonnaise solutions toolkit on October 16, 2026.
Market Landscape
This toolkit aligns with the broader industry trajectory toward the clean label movement, where manufacturers seek to replace traditional texturizers with natural, upcycled alternatives. It positions the company to better support brands competing for label-conscious shoppers in the crowded condiments market.
Average shoppers may eventually notice new egg-free and lower-oil salad dressing options appearing on store shelves. These products are designed to offer a simpler ingredient label without compromising the texture or consistency expected in traditional mayonnaise.
The takeaway
Manufacturers looking to innovate in the condiments space can leverage sensory research to match consumer preferences for texture. Using upcycled ingredients like citrus fiber offers a path to meeting sustainability goals while maintaining high product quality.
Further reading
Learn more about the latest innovations in Consumer Goods.
Source note: This article includes information reported by Foodingredientsfirst.
Live Poll
Would you buy mayonnaise or dressing if it were reformulated to reduce oil and egg content?
