When Unilever, the owner of Hellmann’s Mayonnaise, caught wind that Hampton Creek was making a creamy, plant-based condiment and advertising it as “mayo,” they pretty much lost it.
The almighty Association of Dressings and Sauces swooped in, a lawsuit was filed, and an official mayo war began. Despite all of the bad blood, at the end of the day, Unilever decided to drop the case, and then a handful of months later, set out to make a vegan mayo of their own! It looks like the company is taking the “if you can’t beat them, join them” approach.
According to Food Business News, in a recent conference call with analysts, Andrew Stephen the head of investor relations at Unilever, stated that the conglomerate was seeing excellent traction in their portfolio with products that “meet the growing demand for authentic, fresh, natural and sustainably-sourced products.”
Stephen made a point to note that Hellmann’s new vegan…
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In early August, the company received a “no questions” letter from the FDA about its mung bean protein isolate as being generally recognized as safe (GRAS).
Hampton Creek Explores Use of Mung Bean Protein
The no questions letter is likely to be published on the FDA’s website in mid-September, says Hampton Creek, which has been using the plant-based protein in its Just Scramble scrambled egg substitute. The product contains 20 percent more protein than a chicken egg and has zero cholesterol, the company says.
“Jack [the nickname given to mung bean protein isolate] is incredibly versatile and can be used to make a range of other products, like ‘ice cream’ and ‘butter;’ some we may produce, others we’ll license to other food manufacturers so they can make their products better for consumers and better for the planet,” said Andrew Noyes, senior director of communications at Hampton Creek.
Potential partners are sampling the product in different formats, as have visitors to the company’s headquarters and breakfast trial participants at the University of San Francisco, the company says. Other possible applications for Jack include “cheese,” yogurt products, pasta, noodles and biscuits.
The mung bean protein isolate is produced using a series of mechanical processes whereby first the raw beans are de-hulled and then milled to produce flour. Mung beans have historically been grown and eaten in Thailand, India, China and other parts of Southeast Asia, and are relatively new to the U.S. diet. Only cultivated in the U.S. since the 1800s, mung beans are high in potassium, folate and magnesium, and are easy to digest because of their fiber content, according to nutritionists…
Finish reading: Hampton Creek Explores Use of Mung Bean Protein
Mung bean protein isolate developed by Hampton Creek gets GRAS status
- Hampton Creek received “generally recognized as safe” status from the Food and Drug Administration for a mung bean protein isolate it nicknamed “Jack,” according to a company statement. According to the vegan condiment and cookie company, this is only the 7th plant protein isolate to receive GRAS certification from the FDA.
- One cup of mung bean provides 14 grams of protein and 15 grams of fiber. Hampton Creek is planning on using this protein isolate in a processed egg substitute product called “Just Scramble.” They report it would contain 20% more protein than a chicken egg with zero cholesterol.
- The possibilities for “Jack” reach beyond egg alternatives. Hampton Creek says it could be used to make a number of other products, like ice cream and butter. They report they may produce these vegan options with the ingredient themselves, or possibly license it to other food manufacturers…