Condiments Reconciled

Unilever, which produces Hellmann’s mayonnaise, has ended its lawsuit against the maker of Just Mayo, an eggless mayonnaise product:

“You may recall that the multinational company had argued Just Mayo was doing ‘serious irreparable harm’ by ‘falsely communicating’ the nature of its product, which perhaps convinced meat-eaters to eat vegan stuff. The official FDA definition of what it means to be mayonnaise was invoked, and in general, the ugly specter of a looming legal battle over condiments upset the normally peaceful world of the sandwich-eating public.”

Emulsion Conversion

Matt Duckor says that, if you’re going to bother making mayonnaise from scratch, try preparing aioli instead:

“A close cousin to mayonnaise, aioli follows the same general preparation as mayo, but starts with pounding garlic into a paste with a mortar and pestle and uses flavored oil (like olive) instead of canola to add a slightly brighter aroma and taste.”

Food Fight

Unilever, which owns Hellmann’s mayonnaise, is suing the maker of Just Mayo, “an egg-free spread made from peas, sorghum and other plants,” over the definition of the term, reports NPR:

“The company points to a decades-old legal definition set by the Food and Drug Administration that specifies that mayonnaise must contain eggs.

“‘Our Hellmann’s brand is made from real eggs,’ a Unilever spokesperson wrote to us in a statement, and ‘we simply wish to protect both consumers from being misled and also our brand.'”

Food marketing professor John Stanton suggests Unilever’s strategy may have backfired:

“If I was Just Mayo … I’d be sitting back and saying, ‘You know, I’m getting more attention than I could have ever paid for!'”