US condiments and sauces brand Primal Kitchen has announced the launch of a new Vegan Mayo Spread & Dip made with avocado oil.
Primal Kitchen’s latest vegan mayo comes in three flavours: Original, Rosemary Garlic, and Jalapeño Lime.
The California-headquartered company claims that its new ‘pantry staple’ is Non-GMO Project Verified, keto-friendly, gluten-free and Whole30 Approved. It is also made without canola oil, soybean oil, or sugar.
With the launch, Primal Kitchen seeks to expand the options available to both vegan consumers and those with an allergy to egg, which is categorised as a top eight food allergen by the FDA. It joins Primal Kitchen’s current line-up of avocado oil dressings, dips and marinades, including an allergen- and gluten-free ranch dressing.
Commenting on the launch, Primal Kitchen’s founder Mark Sisson said: “Our Vegan Mayo uses potato protein, a functional ingredient, for emulsification. This unique differentiator makes our line paleo-friendly and Whole30 Approved, without using a legume-based emulsifier like pea protein or chickpea water.
“There really isn’t another vegan mayo out there that checks all the boxes and has a creamy, uncompromisingly delicious flavour.”
Primal Kitchen’s Vegan Mayo Spread & Dip will be available first from independent grocers and Whole Foods Market for an RRP of $9.99, with a further roll out planned for later this year.
Primal Kitchen was recently acquired by Kraft Heinz for approximately $200 million as one of the company’s ‘Springboard’ brands. The Springboard platform was created to partner with brands seeking to disrupt the food industry and Primal Kitchen continues to operate as an autonomous company, while leveraging Kraft Heinz’s assets and infrastructure.
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