Innovative fat reduction in chilled products using fresh mayonnaise

Bakkavör Foods Ltd has identified a technology capable of producing a low fat fresh mayonnaise with the organoleptic and quality characteristics of a mayonnaise with a much higher fat content.
The current application of this technology in the retail market is being restricted by usage limitations to use in certain product formulations. This project aims to understand the science behind this limitation and, hence, how to resolve it.
Resolution would permit a significant reduction in fat consumed in chilled foods