Mayonnaise reformulation toolkit puts texture and production trials in focus

Food Ingredients First reports that Tate & Lyle has launched a mayonnaise and dressing toolkit combining its Sensation formulation tool with Claria starch and Nutrava citrus fibre. The supplier describes a customer dressing containing 10% oil and no egg, while stressing that ingredient choices and processing depend on the intended formulation.

Cosmo's buyer view: A reformulation brief should start with the finished product specification. Buyers and manufacturers can agree target texture, flow, flavour and emulsion stability, then establish acceptance limits against an approved reference sample. These requirements help make competing proposals easier to compare.

Trials should reflect the planned mixing equipment, shear conditions, filling method, packaging and distribution route. A laboratory sample alone cannot establish how a recipe will perform over its intended shelf life. Ask the manufacturer to document the trial method, results and conditions that would require further validation.

Commercial comparisons should include development work, ingredient availability, production throughput and quality checks alongside the recipe price. Ingredient substitutions also require a fresh review of the complete specification, allergen controls and destination-market labelling. A supplier's successful prototype provides a starting point for discussion; buyers still need evidence for their own finished product and manufacturing site.

Source: Food Ingredients First — Tate & Lyle targets oil and egg reduction with clean label mayonnaise toolkit. Published 16 October 2026.

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