Fabalish's creamy, Classic Vegan Mayo diverges from conventional recipes by using aquafaba, or chickpea water, as an alternative to eggs and dairy. This plant-based condiment uses sunflower oil as a base and achieves the consistency consumers crave with aquafaba, plus classic mayonnaise ingredients like distilled vinegar, apple cider vinegar, lemon and Himalayan salt.
Fabalish's Classic Mayo is a finalist in the Vegan category of the Natural Products Expo West NEXTY Awards for 2024. Beyond this, the creamy alternative spread stands out as a minimal-ingredient option that's free from soy and the top eight allergens.
Alongside its Classic Vegan Mayo, the brand offers a Chipotle Vegan Mayo for those who want to experience Fabalish's plant-based take on a cooling condiment with a hint of heat.
Why This Trend Is Growing
- Aquafaba Innovation
- Using chickpea water as a base for vegan mayo is an innovative twist in plant-based condiments.
- Allergen-free Options
- Creating soy-free and allergen-friendly mayo spreads taps into the growing demand for inclusive food choices.
- Plant-based Condiments
- Developing vegan mayo alternatives with unique flavors offers consumers more diverse and sustainable options.
Industries Being Reshaped
- Food and Beverage
- Innovating with allergen-friendly ingredients opens up new market opportunities in the food and beverage sector.
- Health and Wellness
- The trend towards plant-based condiments aligns with the increasing focus on health and wellness in consumer choices.
- Natural Products
- Exploring aquafaba as a mayo base showcases the potential for natural product development in the industry.
