Foodservice operators need a fresh approach to the way they use mayonnaise in different applications.
Descriptors such as “heavy duty” or other vague marketing terms do not adequately indicate how different varieties of mayonnaise perform when used in various foodservice recipes. In order to better understand how operators can optimize their use of mayonnaise throughout their kitchens, category leader Ventura Foods commissioned a study with chefs from CIA Consulting, a division of the Culinary Institute of America.
The study, which showed significant differences in the performance of four different brands of mayonnaise that were all labelled as “heavy duty,” illustrated the need for a new way of thinking about this versatile condiment. Ventura Foods is addressing that need with an application-based solution called the MayoNeeds Framework.
This innovative approach calls for labelling different mayonnaise formulations according to the applications for which they are best suited, including sandwich spreads, dressings, hot and cold dips, and different types of salads.
Study Highlights: One Size Doesn’t Fit All
The study, conducted by CIA Consulting as an industry service to Ventura Foods, revealed some impactful differences in the performance of different types of mayonnaise and in the texture and flavor of finished recipes. The recipes that were tested reflected typical mayonnaise applications in foodservice kitchens: a coleslaw recipe, a crabcake recipe, and a warm artichoke dip recipe.
Three chefs each created four different versions of each of the three recipes exactly the same way, using a different mayonnaise for each of the four versions. The chefs reported that their end results varied in some significant ways based on the mayo used in each recipe:
• In the coleslaw recipe, some mayonnaises did not mix smoothly with the other ingredients, indicating the need for a thicker formulation. In addition, the chefs noted differences in the flavor and texture of the coleslaw using each four mayo brands. Some were more watery than others, some were crunchier, and some brought out the sharp flavor of the ingredients, while others yielded a blander result.
• The crab cakes called for a creamy texture and a formulation that produced a full flavor profile, but some of the preparations resulted in crab cakes that had a looser texture and/or a flatter flavor profile than others.
• The artichoke dip needed a formulation that did not separate when baking yet remained loose enough for dipping a piece of bread or toasted pita. Some of the mayonnaises produced artichoke dips that were either too thick or too oily.
The chefs noted several other characteristics, both negative and positive, for each of the finished recipes.
The results clearly demonstrate the need for mayonnaise formulations designed to optimize different applications, and the need for a new way of thinking about the terms used to describe mayonnaise. Variations among each of these so-called “heavy duty” mayonnaises led to significantly different outcomes for these recipes.
“One size did not fit all,” said one of the chefs in a video about the testing.
Introducing the MayoNeeds Framework
Under its Wilsey brand, Ventura Foods has introduced six types of mayonnaise that have been specifically developed to meet the demands of different recipe applications in foodservice kitchens.
The new Wilsey Mayonnaise styles are:
• Spreadable, which is designed to spread smoothly and form a protective barrier to guard against sogginess in both hot and cold sandwiches;
• Dippable for Hot Applications, which doesn’t break down or separate when heated, and has a balanced flavor that complements other ingredients;
• Dippable for Cold Applications, which maintains its flavor and viscosity as a base for thick, scratch-made dips and sauces;
• Mixable for Mixed & Bound Applications, which is an ultra-thick formula that resists moisture separation;
• Mixable for Mixed & Tossed Applications, which is a versatile ingredient for custom dressings and is easily blendable; and
• All Purpose, which offers a full, creamy mouthfeel and moderate viscosity, making it highly versatile for use in a range of culinary applications.
This application-based framework makes it easy for culinary professionals to ensure that they are using the right mayonnaise for each of their recipes.
For more information and recipes that can help you get the most out your mayonnaise with the MayoNeeds Framework from Ventura Foods, visit VenturaFoods.com/Wilsey.
This post is sponsored by Ventura Foods®