Lund, Sweden

​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​White paper: ​Navigating the mayonnaise maze​

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The world’s chefs have been practising on mayonnaise, and it shows. Wherever it travels in the world, it is adapted for different consumer preferences for taste, texture and appearance – and some of those adaptations are regulated by local laws or industrial standards.​

As a result, there are many different varieties of mayonnaise, but the challenge to producers is constant: being able to accurately predict and control the quality of the mayonnaise to be manufactured.​

In this white paper, we share our view of the mayonnaise production process, how we measure quality, and how you can adapt and optimize your processes using state-of-the-art equipment. This will in turn lead to optimization of your production costs, trouble-free production scale-ups, and faster development of new products for mayonnaise and other emulsified sauces. ​​

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