What equipment should be used in industrial production of mayonnaise?

Rapidly changing consumer trends create opportunities but also new challenges for the food industry. As an established supplier of food homogenization and emulsification machinery - mayonnaise production equipment, we also pay attention to the development trend of the food industry from time to time. Here, we take a look at three current global trends and the challenges they pose to the development of mayonnaise manufacturers, as well as the advanced solutions that Promake® emulsification equipment can bring to you in response to the new situation.

1. High quality and natural

Many consumers today are looking for natural products that are closer to traditional recipes. These are usually made from high-quality ingredients and contain no additives - often referred to as "health label" products. For emulsified sauces, emulsified sauce usually means a product with a higher fat content. For example.  thick and creamy mayonnaise, which generally has a higher oil content.

Challenges to production companies

To remain competitive, mayonnaise manufacturers must deliver consistently high-quality products—especially sauces that never break—while remaining as cost-effective as possible.

Solution

Choose a reliable blending technology (combining Promake® blender equipment, methods and expertise) with predictable and consistent sauce quality at every production scale.

2. Health and Wellness

The link between diet and health is now widely recognized, and while obesity is a growing problem in many markets, a concerted effort is being made to address it. These developments are forcing food sauce manufacturers to adjust their product mix to remain competitive. Example.  medium/low calorie mayonnaise.

Challenges to production companies

Healthier products include reformulating products that mimic traditional recipes by reducing fat, sugar and salt and adding other functional ingredients. Manufacturing companies need to develop more popular products faster, while ensuring their processes are up-to-date to meet efficiency demands.

Solution

Look for solution providers Promake® who can support innovation and facilitate smooth adaptation to new trends, enabling the production of a broad range of products.

3. Products that do not contain a certain ingredient

Vegetarianism and veganism are flourishing in many industrialized countries as some consumers change their eating habits for reasons such as animal protection or environmental protection. In addition to this, food manufacturers must also deal with egg shortages and rising prices that affect formula ingredients, so more and more food manufacturers are developing dairy-free and egg-free alternatives. Example.  egg-free mayonnaise.

Challenges to production companies

Food manufacturers need to simplify their expansion into multifunctional product portfolios. It's important to stay competitive as they change some key factors.

Solution

Remember, scientifically sound Promake® blending solutions can bring benefits such as shorter batch times and improved production efficiency when selecting key ingredients for raw materials.