Food labels offer far more than just nutrition facts and ingredients!
Much like William Shakespeare’s famous quote from Romeo and Juliet: “A rose by any other name would smell as sweet”, this popular saying suggests that the true value of something lies in its essence, not its name. However, this idea doesn’t quite apply to food labels.
In this article, I’ve chosen to analyse three mayonnaise brands. As a fan of mayonnaise, I probably should have picked a different product to dissect, but perhaps this exploration won’t turn me off mayonnaise entirely… or, if it does, I may just be forced to make my own!
Ingredients Listed on Food Labels
Before diving into the nutritional facts (which is a topic for another article), I’d like to focus on the ingredients listed on food labels, particularly the fats. Understanding the hierarchy of ingredients can help you identify the main components of a product and enable you to make informed choices that align with your dietary preferences or restrictions. It’s important to note that food labelling is governed by specific rules followed by regulators around the world.
The Rules
- Descending Order by Weight: The primary ingredient by weight appears first, even if it’s water or sugar.
- Sub-Ingredients: If an ingredient is made up of multiple components (e.g., chocolate chips contain sugar, cocoa, and milk), those sub-ingredients must also be listed, often in parentheses.
- Additives and Minor Ingredients: Ingredients that constitute less than 2% of the product’s weight (e.g., spices, flavourings, or preservatives) may sometimes be grouped and listed at the end or under a collective name, depending on the regulations.
- Allergens: Common allergens (e.g., nuts, milk, soy, wheat) must be clearly indicated, often in bold or in a separate allergen statement.
- “Contains” Statement: Some regions require a “contains” statement summarising major allergens or key ingredients.
Our Three Contestants
Heinz Mayonnaise
Ingredients: Water, Soybean Oil (30%), Vinegar, Egg Yolk, Modified Starches, Sugar, Salt, Mustard Flour, Thickener (Xanthan Gum), Preservatives (Potassium Sorbate), Antioxidant (Calcium Disodium EDTA), Mustard Extract.
Allergens: For allergens see ingredients in Bold. Contains: Egg & Mustard.
Hellman’s Mayonnaise
Ingredients: Soybean Oil, Water, Whole Eggs, Distilled Vinegar, Egg Yolks, Salt, Sugar, Lemon Juice Concentrate, Calcium Disodium EDTA (Used to protect quality), Natural Flavours.
Contains: Egg.
Crosse & Blackwell Mayonnaise
Ingredients: Vegetable Oil (Minimum 52%) [Sunflower Seed and/or Soya Bean (Antioxidant TBHQ (E319))], Water, Cane Sugar, Vinegar, Egg, Acidity Regulators (E270, E330), Salt (Non-Iodated), Thickeners (E412, E410), Flavourings, Preservatives (Potassium Sorbate (E202), Sodium Benzoate (E211)], Colourants (E104, E110).
Allergens: Eggs and Soya. Made in a factory that handles cow’s milk
Key Elements That Matter
The First Few Ingredients
They make up most of the product and should be whole, minimally processed foods rather than artificial items. I am feeling good about the water, vinegar and egg yolks. The red flags are things like high-fructose corn syrup, hydrogenated oils, sugar (or its aliases) and artificial additives.
Most homemade mayonnaise is high in fat so the vegetable oil, soybean oil, sunflower oil is not a surprise, but it is important to understand what oil is used in your mayonnaise.
The Oil Showdown
Partially Hydrogenated vs. Processed Vegetable Oils vs. Unrefined Oils
Partially hydrogenated refers to the chemical process used to alter the structure of vegetable oils. Hydrogen gas is added to liquid vegetable oils under high pressure and this process partially saturates the oil, transforming it from a liquid into a semi-solid state at room temperature. This improves shelf life and stability and enhances texture. Partial hydrogenation produces trans fats, a type of unsaturated fat with an altered structure.
Trans fats are linked to negative health effects and can raise the risk of heart disease. Due to health concerns, partially hydrogenated oils have been largely phased out or banned in many countries, including U.S., EU and South Africa.
Processed Vegetable or Seed Oils refer to oils that have undergone various methods of processing, in other words multiple steps of extraction, purification and modification to make them suitable for cooking and food production. They come from a variety of plant sources such as soybean, corn, canola, safflower, sunflower, rapeseed, peanut, cottonseed and palm.
Processed vegetables/seed oils are widely used in cooking and food production due to their affordability and neutral flavour, but it is recommended to consume them in moderation or not at all (if possible). They are often high in omega-6 fatty acids which can contribute to inflammation and all beneficial nutrients like antioxidants are stripped away in the refining process. This process makes these oils less nutritionally dense and more prone to oxidation.
Unrefined Oils like Extra Virgin Olive Oil, Cold-Pressed or Virgin Avocado Oil, and Virgin or Extra Virgin Coconut Oil are made through mechanical processes without heat or chemicals, preserving their natural flavours, nutrients, and antioxidants. Opting for less processed, nutrient-dense oils is generally a healthier choice.
Looking Only at Fats
We haven’t looked at all the ingredients and this article mainly looked at the first five ingredients in each mayonnaise and focused on the fats used. We don’t really have all the information yet but what we do know is that they all contain a lot of processed vegetable oils. They all use soybean oil and Crosse & Blackwell admit to using sunflower oil too and indicate that they are using Antioxidant TBHQ (E319).
Antioxidant TBHQ (E319)
TBHQ is a derivative of hydroquinone (found in plants to stabilize oils and fats), it acts as an antioxidant to prolong shelf life. It is approved as a food additive in U.S. and EU but there are concerns about it potential for toxicity. In animal studies it causes liver damage, tumors and DNA damage. Some individuals experience allergic reactions like asthma or dermatitis when consuming TBHQ and it is also thought to affect the endocrine system. Potentially harmful and may have a cumulative effect over time.
Not Hating on Mayonnaise
In conclusion, the decision is ultimately yours to make. From my analysis, it seems that Crosse & Blackwell contains a higher fat content at 52%, compared to the 30% stated in Heinz’s ingredients. Hellmann’s, however, doesn’t list a percentage in their ingredients, so we’ll need to check the actual grams on the nutrition label. While TBHQ is approved by food regulators, I still advise exercising caution. In my next article, I’ll continue to explore food ingredients, perhaps focusing on sugars, modified starches, thickeners, and preservatives. Stay informed and stay safe!
