Duke’s, a brand renowned for setting a bold standard in mayonnaise since 1917, is expanding its product range with the introduction of Plant-Based Mayo. This new offering is designed to meet the increasing consumer demand for plant-based food alternatives, providing a vegan option that maintains the classic taste and quality Duke’s is known for.
The Plant-Based Mayo mirrors the original family recipe used by Duke’s for over a century, maintaining its characteristic no-sugar formulation but substituting eggs for vegan-friendly ingredients. This development ensures the mayo retains the creamy texture and rich flavor that Duke’s mayo enthusiasts expect.
Joe Tuza, President of Duke’s Mayo, emphasized the product’s appeal to consumers looking for plant-based options without sacrificing taste. According to Tuza, the Plant-Based Mayo aligns with the brand’s commitment to diversifying its offerings to accommodate various dietary needs and preferences.
Chef Trevor Knotts, Corporate Chef at The Daily in Richmond, VA, has endorsed the new vegan mayo, describing it as the best vegan mayo he has ever tasted and noting its similarity to traditional mayo in both taste and texture.
Duke’s Plant-Based Mayo is versatile and suitable for a variety of culinary uses, from sandwiches and salads to dips and dressings. It is expected to be popular among both foodservice professionals and home cooks seeking to enhance their dishes with a quality, vegan-friendly ingredient.
The mayo is crafted without artificial flavors or colors, contains no high fructose corn syrup, and is kosher and gluten-free. It will be available in bulk (4/1 Gallon) for foodservice distribution and in 16oz jars for direct consumer purchase via Duke’s online store. This product rollout is part of Duke’s ongoing effort to innovate within its product line while preserving the southern charm and quality that its customers have come to expect.