Defining Ultra-Processed Foods with the NOVA Classification
To understand if store-bought mayonnaise is ultra-processed, it's essential to define the term. A widely accepted framework is the NOVA food classification system, which groups foods based on the extent and purpose of their industrial processing.
- Group 1: Unprocessed or Minimally Processed Foods. These are whole foods in their natural state, like eggs, vegetables, and fresh meat, or foods that have undergone minimal alteration like drying, freezing, or pasteurization.
- Group 2: Processed Culinary Ingredients. Substances like oils, salt, sugar, and vinegar are derived from Group 1 foods via processes like pressing, refining, and milling. They are used for cooking and seasoning.
- Group 3: Processed Foods. These are relatively simple products made by combining Group 1 and Group 2 ingredients. Examples include canned vegetables, cheese, and artisan bread.
- Group 4: Ultra-Processed Foods. These are industrial formulations typically made with five or more ingredients and containing substances not used in home cooking. They involve multiple industrial techniques, with the goal of creating profitable, highly convenient, and hyper-palatable products with a long shelf life.
The Industrial Reality of Store-Bought Mayonnaise
While homemade mayonnaise is a simple emulsion of oil, egg yolk, acid (vinegar or lemon juice), and spices, its industrial counterpart is a far more complex product. Commercial mayonnaise is formulated to be shelf-stable, consistent in texture, and safe for mass distribution, which requires processes and ingredients that place it firmly in the ultra-processed category.
Industrial Ingredients and Additives
Most popular store-bought mayonnaise brands rely on ingredients that extend shelf life and modify texture, qualifying them as ultra-processed.
- Refined Vegetable Oils: Instead of the high-quality oils you might use at home, commercial mayonnaise often features inexpensive, highly refined oils like soybean or canola oil. Some experts raise concerns over the omega-6 fatty acid content of these oils and their potential impact on health.
- Industrial Additives: To achieve its specific consistency and preserve it for months, manufacturers add various food additives. These often include modified starches, thickening gums (like xanthan gum), artificial flavorings, and preservatives such as calcium disodium EDTA or potassium sorbate. These are not typically found in a home kitchen.
- Added Sugars: Many brands add sugar or high-fructose corn syrup to balance the acidity and enhance flavor, especially in reduced-fat versions.
- Processed Egg Products: Instead of fresh eggs, manufacturers use pasteurized egg products or egg powder for safety and consistency.
The Manufacturing Process
Beyond the ingredients, the process itself is a key differentiator. Store-bought mayonnaise undergoes a series of industrial techniques:
- High-Shear Mixing: Powerful, high-speed mixers are used to finely break down the oil into tiny droplets (1-5 microns) and create a stable, high-viscosity emulsion that doesn't separate.
- Pasteurization: The product is heated and cooled to kill harmful bacteria and further extend its shelf life.
- Vacuum Emulsification: Mixing and filling are done under a vacuum to prevent air bubbles, resulting in a smoother texture and longer shelf life.
These intensive industrial steps, coupled with the long list of industrial additives, are what place standard mayonnaise squarely in the ultra-processed category according to the NOVA system.
Choosing Healthier Mayonnaise Options
Navigating the mayonnaise aisle can be overwhelming, but there are ways to make more informed decisions by reading the ingredients label.
- Opt for Simpler Formulations: Look for brands that list a short, recognizable list of ingredients. Healthier brands often feature avocado or olive oil, organic eggs, and no artificial additives.
- Beware of “Light” or “Reduced-Fat” Versions: While these seem healthier, the fat is often replaced with starches, gums, and extra sugar to compensate for lost texture and flavor. Always check the ingredients and nutrition facts.
- Consider Vegan Options with Caution: Egg-free mayonnaise uses plant-based emulsifiers like pea protein or chickpea flour, which can be a good choice for those avoiding animal products. However, some vegan versions might still rely on modified starches and gums.
- Make Your Own: For complete control over ingredients and processing, making mayonnaise at home is the best option. It requires minimal ingredients and avoids all industrial processing and additives. For an easy-to-follow guide on making homemade mayo, the Food Standards Agency offers general advice on food preparation and safety.
Comparison of Mayonnaise Types
| Feature | Homemade Mayo | Standard Store-Bought Mayo | Healthier Store-Bought Mayo |
|---|---|---|---|
| Key Ingredients | High-quality oil (e.g., olive oil), fresh egg yolks, vinegar/lemon juice, salt | Refined oils (soybean, canola), pasteurized eggs, sugar, stabilizers, preservatives | Higher-quality oils (avocado, olive), organic eggs, simple seasonings |
| Processing Level | Minimally processed (Group 1 + Group 2 ingredients) | Ultra-processed (Group 4) | Varies; some are processed (Group 3), while others may still contain industrial additives |
| Shelf Life | A few days to a couple of weeks, refrigerated | Many months, unopened | Shorter than standard brands due to fewer preservatives |
| Common Additives | None | Modified starches, xanthan gum, artificial flavors, EDTA | Fewer or no industrial additives; may use natural preservatives like rosemary extract |
| Taste Profile | Rich, complex, and fresh | Standardized, often sweeter or blander | More natural, can be customized |
Conclusion
While the answer to 'Is store-bought mayo ultra-processed?' is generally yes for most mainstream brands, it's not the full picture. The ultra-processed nature stems from the industrial formulation and techniques used to make the product shelf-stable, consistent, and convenient for mass distribution. However, consumers have more choices than ever before. By understanding the NOVA classification and scrutinizing ingredients lists, you can distinguish between standard ultra-processed options and those made with simpler, fewer, and higher-quality ingredients. Ultimately, prioritizing homemade or simpler store-bought versions is a powerful step toward a less processed diet.
