Mayonnaise
is a cold, emulsification which finds application as sauce or
condiment in the food market. This condiment sauce stepped out from
its French-Spanish origin and received acceptance worldwide. The
standard mayonnaise sauce is made out of a perfect blend of oil in
water or other liquid such as vinegar with egg yolk which acts as the
emulsifying agent to produce mayonnaise. Egg yolk contains an
abundance of lecithin, which is a phospholipid present in egg yolk.
This lecithin makes the egg yolk an emulsifying agent. Thus the
authentic mayonnaise cannot be produced without egg. However, eggless
mayonnaise sauce is also available globally and is being widely
accepted among the vegan consumers. The eggless mayonnaise sauce
which is semi stable or semi- emulsified mayonnaise sauce is produced
by replacing egg yolk with other vegan ingredients such as mustard,
lime, garlic, roasted eggplant or other vegan ingredients.
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On
the basis of region, the mayonnaise sauce market is segmented into
North America, Latin America, Europe, Asia Pacific & Japan, and
Middle East & Africa. Rising trend of vegan food in the Europe
and North America and urge of new taste enhancing food products with
natural ingredients is boosting up the demand for egg less mayonnaise
sauce in the both the regions. The demand for multi flavored
mayonnaise sauce is also rising in the South East Asian region and
among countries in the Middle East.
The
world is turning into a global village, with the high influx of
expatriates in Middle East & African region and also in European
and North-American countries. This remains a strong factor in the
acceptance of multi culinary food traditions in almost all part of
the world. The rising trend of innovative food indulgence options
with new taste variations as well as growing health awareness among
consumers is prompting food manufacturers to find a sweet spot
between taste innovations and health attribution availed in almost
all the products they produce and that to on a very competitive price
range. This creates a huge availability of various variants of
eggless mayonnaise sauces in the market with multiple flavor options
in both organic and conventional formats. The ease of availability
and the rising acceptance of mayonnaise sauce in almost all the
regional cuisines is driving the demand in mayonnaise sauce market.
However, the rising obesity and heart health issues are restricting
the mayonnaise products from being the choice of every household and
create an urge for more innovative mayonnaise
sauces which can transform it as a balance diet food option.
Variety
of Mayonnaise Sauce has been formulated by the manufacturers with
multiple flavor variants and some of the global market players
manufacturing Mayonnaise Sauce market include; Dr. Oetker, American
Garden, Kraft Food Inc. (Heinz), Del Monte Foods Inc., Hampton Creek,
Trader Joe’s, Walden Farms, Blue Plate, Unilever, Ceres Organics
among others.
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