Is mayonnaise considered ultra-processed?

January 13, 2026 •

4 min read

According to the widely-used NOVA food classification system, many store-bought condiments fall into the ultra-processed category due to their industrial formulation. This raises an important question: is mayonnaise considered ultra-processed?

Quick Summary

The ultra-processed status of mayonnaise depends on its manufacturing and ingredient list. While homemade versions are minimally processed, most commercial brands contain industrial additives and refined oils, classifying them as ultra-processed foods (UPFs) under the NOVA system.

Key Points

Homemade vs. Store-bought: The ultra-processed status depends on the mayo's origin; homemade is not a UPF, whereas most commercial versions are.
NOVA Classification: The NOVA system, which categorizes foods by processing level, places typical commercial mayonnaise in the ultra-processed category due to its ingredients and industrial production.
Industrial Ingredients: Commercial mayonnaise relies on additives like modified starches, stabilizers, and preservatives for shelf life and consistency, which are hallmarks of ultra-processed foods.
Processing Complexity: Industrial mayonnaise production involves advanced techniques such as high-shear mixing and homogenization, which are far removed from simple home preparation.
Beware 'Lite' Options: Low-fat mayonnaise often contains additional ultra-processed ingredients like sugars and gums to mimic the texture lost from reduced fat content, potentially making it even more processed than regular commercial mayo.
Check the Label: To avoid ultra-processed versions, consumers should read the ingredient list and look for the simplest formulation possible or choose to make their own.

For a long time, the term 'processed food' was a simple way to describe foods altered from their natural state. However, modern food science, notably the NOVA classification system, has created more nuanced categories. According to this system, ultra-processed foods (UPFs) are distinct due to the use of industrial ingredients, multi-stage processing, and additives not typically found in home kitchens. When asking, "is mayonnaise considered ultra-processed?", the answer hinges entirely on its origin: homemade versus store-bought.

What Defines Ultra-Processed Food?

The NOVA classification system, developed by researchers in Brazil, categorizes foods based on the nature, extent, and purpose of their processing. It consists of four groups:

Group 1: Unprocessed or Minimally Processed Foods - Whole foods like fruits, vegetables, eggs, and meat.
Group 2: Processed Culinary Ingredients - Substances derived from Group 1 foods, used mainly for seasoning and cooking, like oils, salt, and sugar.
Group 3: Processed Foods - Simple products made by adding Group 2 ingredients to Group 1 foods, such as canned vegetables or traditional bread.
Group 4: Ultra-Processed Foods - Industrial formulations with five or more ingredients, often including additives and substances created in a lab (e.g., modified starches, flavor enhancers).

Commercial mayonnaise often fits the description of a Group 4 food because its formulation typically includes industrial-use ingredients and additives to ensure long shelf life and consistent texture.

The Ingredients: Homemade vs. Commercial Mayonnaise

The fundamental difference lies in the ingredients themselves. Homemade mayonnaise, a simple emulsion, uses only basic kitchen staples. Commercial varieties, however, are engineered for mass production and shelf stability.

Additives That Classify Mayonnaise as UPF

Commercial mayonnaise is specifically formulated to be shelf-stable for months and withstand various storage conditions. To achieve this, manufacturers frequently use additives that are a key indicator of a UPF:

Modified Food Starches and Gums: Used as thickeners and stabilizers, especially in low-fat versions, to compensate for the reduced oil content and mimic a creamy texture.
Refined Vegetable Oils: Often made with highly refined oils like soybean or rapeseed oil, which are cheap and stable for mass production, rather than high-quality oils like olive or avocado.
Preservatives: Chemical additives like calcium disodium EDTA are used to protect flavor and extend shelf life by preventing oxidation.
Natural and Artificial Flavors: Industrial formulations are used to ensure a uniform flavor profile across batches, a process that is far from home cooking.

The Processing Difference

While homemade mayonnaise requires nothing more than a whisk and some patience, industrial production is a high-tech, multi-stage process.

Preparation: Ingredients are precisely measured and often pre-processed. Eggs, for instance, are pasteurized in bulk to kill bacteria.
Emulsification: High-shear mixers are used to create a stable oil-in-water emulsion. The oil is broken down into tiny, uniform droplets to achieve a specific texture.
Additives: Stabilizers, thickeners, and preservatives are added during the process to ensure the product remains consistent and doesn't separate over its long shelf life.
Pasteurization: The final product is often pasteurized again to ensure microbial safety and extend shelf life.
Filling and Packaging: The finished mayonnaise is bottled on high-speed filling lines and sealed.

This sequence of industrial techniques and ingredients, developed specifically for large-scale production, is a defining characteristic of ultra-processing.

Homemade vs. Commercial Mayonnaise: A Comparison


Feature	Homemade Mayonnaise	Commercial Mayonnaise
Ingredients	Whole foods like egg yolks, oil, vinegar/lemon juice, salt.	Refined oil, pasteurized egg, vinegar, water, sugar, salt, and industrial additives (emulsifiers, stabilizers, preservatives).
Processing	Simple emulsification using a whisk, blender, or food processor.	High-shear mixing, homogenization, and multi-stage industrial processes.
Shelf Life	Very short (3–4 days), must be refrigerated.	Long (months), due to preservatives and acidic environment.
UPF Status	No; minimally processed (Group 1) or a processed culinary ingredient (Group 2).	Yes; typically ultra-processed (Group 4) due to industrial ingredients and processes.
Best Choice For	Those prioritizing fresh ingredients and control over additives.	Convenience and long-term storage.

Making an Informed Choice

Ultimately, whether you consume ultra-processed mayonnaise is a personal choice. Understanding what classifies a food as ultra-processed, as defined by the NOVA system, is the first step. If you wish to reduce your UPF intake, opt for the homemade route, where you control every ingredient. For those who rely on store-bought convenience, reading the ingredient label carefully is crucial. Look for brands with the shortest, simplest ingredient list, free from industrial additives like modified starches or calcium disodium EDTA. While ultra-processed foods offer convenience, making small changes can significantly impact the overall quality of your diet.

For more information on the NOVA classification system, you can refer to the Food and Agriculture Organization of the United Nations: Ultra-processed foods, diet quality and human health.

Conclusion: Navigating the Condiment Aisle

Is mayonnaise considered ultra-processed? The nuanced answer is that it depends on the product. While simple, homemade mayonnaise is not a UPF, most commercial brands are. This is due to industrial-scale processing methods and the inclusion of additives and refined ingredients that extend shelf life and ensure consistent texture. By understanding the distinction between traditional and industrial preparation, consumers can make more informed choices about their dietary habits. Opting for homemade or carefully selecting a brand with minimal, recognizable ingredients is the best way to avoid the ultra-processed version of this popular condiment.

Frequently Asked Questions

No, homemade mayonnaise made with simple ingredients like eggs, oil, and vinegar is not considered ultra-processed, as it uses ingredients commonly found in a home kitchen and undergoes minimal processing.

Commercial mayonnaise is classified as ultra-processed due to its use of industrial ingredients such as highly refined oils, additives like modified starches and stabilizers, and preservatives to extend its shelf life.

NOVA is a food classification system that groups foods into four categories based on the extent and purpose of their industrial processing, from unprocessed (Group 1) to ultra-processed (Group 4).

Not necessarily. While lower in fat and calories, low-fat mayonnaises often replace fat with additional ultra-processed ingredients like modified food starch and sugar to maintain texture and flavor, which can have other health impacts.

Homemade mayo is made with basic kitchen tools, while commercial production uses complex, multi-stage industrial processes involving high-shear mixers and pasteurization to ensure consistent texture, stability, and safety.

To find a less-processed option, carefully read the ingredient label. Look for brands with the shortest ingredient list, featuring simple, recognizable ingredients like egg yolk, oil (e.g., olive or avocado), vinegar, and minimal additives.

While homemade mayo can contain healthy fats, commercial UPFs are often associated with negative health outcomes due to their industrial additives and high levels of refined ingredients. Therefore, a store-bought version is generally considered less healthy than a homemade one.