Consumers around the world like mayonnaise as a versatile dressing for sandwiches. They also like to dip their fries or veggies in a creamy mayonnaise or use it in salads. Mayonnaise and dressing manufacturers face different challenges. Some consumers require solutions that are affordable and still have a delicious and smooth mouthfeel. The same applies for the food service segment that is looking for more cost-effective solutions. Replacing eggs and oil with starches can give considerable cost-savings. On the other hand, consumers ask for fat-reduced or allergen-free products. This is also obtainable by replacing eggs and oil with starches. Potato starch is both non-allergenic and non-GMO, which makes it even more interesting, when targeting health-oriented consumers. The EmulsiForm product range from KMC has solutions that can bind water or that can emulsify. Therefore, mayonnaise and dressing manufacturers can easily develop fat-reduced products and replace eggs in their formulations.
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