Just Mayo
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Just Mayo is a mayonnaise from Hampton Creek Foods, Inc., a Northern California company selected by Bill Gates as one of three companies shaping the future of food.[1] It is a full-fat, expeller-pressed canola oil mayonnaise, verified by the Non-GMO Project, and unique in the fact that it does not contain eggs.[2] Just Mayo was first released in Northern California Whole Foods Markets on September 19, 2013, which was announced nationally by CBS This Morning on September 20, 2013.[3]
History
The “Just Mayo” formula took nearly two years to create. R&D teams at Hampton Creek Foods screened thousands of different plants from over 40 different countries around the world before discovering one that was able to surpass the emulsification capabilities of eggs in a mayonnaise.[4] This functioning plant that replaces the egg in Just Mayo is a specific variety of the Canadian Yellow Pea, a type of split pea.[5]
The flavor of Just Mayo has been described as tangy, with a rich flavor. [6]It has been mentioned in a number of press outlets including: The New York Times, Forbes, and Popular Science. Travel Channel’s Andrew Zimmern has said of its flavor, “This product is a stunner.” [7] Long-time food writer & critic, Ruth Reichl, said of it: "It's very delicious mayonnaise."[8]
There are four flavors of Just Mayo: original, garlic aioli, chipotle, and sriracha. According to the company, the additional flavors are set for release in spring 2014. Just Mayo has the same binding capabilities of a regular egg mayonnaise. Some regions of Whole Foods Markets, have replaced both the egg mayonnaise and eggless mayonnaise in the prepared foods departments.[9]
Distribution
Just Mayo is currently produced for Hampton Creek Foods by two co-packers; one located in Seattle, WA and one located in Nashville, TN. The mayonnaise is then distributed to Whole Foods across the United States by two distribution companies: UNFI, a Providence, RI company, and Dove Distributors, a Richmond, CA company.[10]
References
- ^ Gates, Bill. March 21, 2013 "Egging on an Industry". Gatesnotes.com.
1.1 trillion eggs laid worldwide.
{{cite web}}: Check|url=value (help) - ^ Hamshaw, Gena (July 28, 2013). "Beyond Eggs: A Profile of Hampton Creek Foods. Plus My Recipe for Vegan, Gluten Free Curried Tofu Salad". Choosingraw.com.
non-GMO, gluten free and made via expeller-pressed oil.
- ^ Blackstone, John (September 20, 2013). "Cracking the egg: Food innovators at Calif. start-up seek egg alternatives". CBSnews.com.
going on sale this month at Whole Foods -- will prove the potential.
- ^ VanHemert, Kyle (December 10, 2013). "Hampton Creek Foods Reinvents the Egg—and Cookie Dough". wired.com.
Hampton Creek has already evaluated over a thousand plants at its San Francisco office–flowers, grains, stalks and stems–but there are thousands more to consider, and the quicker you can rule a protein out, the better chance you have at finding the rare one that works..
- ^ Graham, Jefferson (December 16, 2013). "Startup Hampton Creek brings tech bent to future of food". USAToday.com.
a yellow pea for the mayonnaise product..
- ^ Yarow, Jay (December 21, 2013). "This Startup Makes Synthetic Eggs — So We Tried Them!". businessinsider.com.
tangy, with a richer flavor.
- ^ Zimmern, Andrew (December 23, 2013). "San Francisco Bay: Cricket Cookies & Engineered Eggs". Travel Channel.
This product is a stunner.
- ^ Reichl, Ruth (February 8, 2014). "A Vegetarian Egg". Ruthreichl.com.
It's very delicious mayonnaise.
- ^ Craig, Elise (December 24, 2013). "Hampton Creek Foods Reinvents the Egg—and Cookie Dough". Xconomy.com.
only the original flavor of Just Mayo has gone to market; chipotle and Sriracha flavors are on the way.
- ^ Wong, Venessa (October 22, 2013). "How a Vegan Mayo Maker Bulks Up for Whole Foods". Forbes.com.
had to find a manufacturing partner with more capacity than Hampton Creek's 2,400-square-foot facility; Tetrick found one in the Pacific Northwest. With distributor United Natural Foods, Tetrick's team started doing test runs to every region that contained a Whole Foods.
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