Hellman’s Sues to Protect Its Mayo-Monopoly

Hellman’s says a competitor doesn’t meet FDA “mayonnaise” standards. So it sued.

 Baylen Linnekin | November 22, 2014

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Unilever, the Company That Once Fought Vegan Mayo, Now Supports Sustainable Plant-Based Food | update on Hellman’s



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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Hampton Creek Explores Use of Mung Bean Protein


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

By Lauren R. Hartman, Product Development Editor

Aug 14, 2017

Hampton Creek, San Francisco, is expanding into product lines beyond condiments. Mung bean protein can be used in various formulations, from egg substitutes to pasta and ice cream, says the company. In early August, Hampton Creek received a “no questions” letter from the FDA, responding to its determination that its proprietary mung bean protein isolate is generally recognized as safe (GRAS).

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