Protein Mayonnaise: The Next Generation of Sauces

Is it possible to create a mayonnaise with the same great taste consumers expect, but with a superior nutritional profile? At Agotzaina, we believe the answer is yes.

Our R&D&I team has developed a reformulated protein mayonnaise that uses the techno-functional properties of egg white protein to replace part of the oil with real, high-quality protein.

Unlike many traditional "light" mayonnaise products, which often compensate for reduced fat content by adding starches or sugars, our prototype follows a clean-label approach. The result is a sauce with lower fat content, increased satiety and excellent stability for large-scale food applications.

This project demonstrates how egg white protein can act as a natural structuring ingredient, enabling food manufacturers to develop healthier products without compromising taste, texture or consumer experience.

By combining functionality, nutrition and sensory performance, we continue to explore new ways of adding value through egg-based innovation.

Let's Collaborate

We make our technology, expertise and raw materials available to manufacturers interested in scaling this concept and bringing next-generation protein sauces to market.