New Mayonnaise Toolkit Cuts Oil and Simplifies Labels
Manufacturers of salad dressings can now replace multiple texturizers with a new clean-label system to reduce oil and egg content.
Updated on Oct. 16, 2026 in Consumer Goods
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Would you buy mayonnaise or dressing if it were reformulated to reduce oil and egg content?
Tate & Lyle has launched a clean label mayonnaise toolkit designed to help manufacturers reformulate dressings for reduced oil and egg-free requirements. The solution integrates proprietary sensory tools with functional starches and upcycled citrus fiber to maintain product viscosity and stability.
Why it matters
Manufacturers are facing increasing pressure to shorten ingredient lists, meet specific nutritional targets, and lower formulation costs. This toolkit addresses these needs by allowing for the replacement of multiple traditional texturizers with a streamlined, clean-label approach.
The platform enables dressings with 10%, 30%, and 50% oil content while replacing up to 3 traditional texturizers in a single system. The solution supports manufacturers in managing ingredient complexity while addressing consumer demand for simplified labels.
The players
Tate & Lyle
A global food and beverage ingredient supplier specializing in sweeteners, texturizers, and health-focused solutions for large-scale manufacturers.
The details
The toolkit utilizes the Sensation sensory methodology to identify texture preferences, which researchers in the UK and Germany linked to specific viscosity and elastic structures. Operators can then deploy Claria functional starch for structure and Nutrava citrus fiber—an upcycled ingredient from peels—to ensure emulsion stability under high-shear processing conditions. This combination allows producers to maintain mouthfeel and stability even when significantly reducing fat or removing egg components from the recipe.
Timeline
2025: Participants demonstrated a preference for reduced-fat mayonnaise at Food Matters Live in Rotterdam.
- 2026-10-16
Tate & Lyle officially launched the clean label mayonnaise solutions toolkit.
Market Landscape
This toolkit aligns with the clean-label trend where manufacturers increasingly seek to replace traditional additives with functional, often upcycled ingredients. It marks a transition from simple ingredient substitution to providing holistic formulation systems that optimize both sensory profile and production efficiency.
Manufacturers evaluating this toolkit should conduct bench tests to determine how the shift to citrus fiber and starch-based systems impacts their existing high-shear production equipment. Review your current ingredient cost and label profile against the performance of these 10% to 50% oil-content formulations to assess potential supply chain simplification.
The takeaway
The shift toward clean-label, low-fat dressings requires a precise balance of viscosity and emulsion stability that legacy additives were traditionally tasked with providing. Manufacturers should track how the use of upcycled ingredients like citrus fiber affects their long-term supply chain resilience and cost-of-goods-sold targets.
Further reading
Learn more about evolving formulation requirements in our Consumer Goods section.
Source note: This article includes information reported by Foodingredientsfirst.
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Would you buy mayonnaise or dressing if it were reformulated to reduce oil and egg content?
