Why traditional mayo is a problem in professional kitchens

Classic mayonnaise is an oil-in-water emulsion stabilized by egg yolk. Simple in appearance, but its dependence on eggs presents several structural problems for professionals.

+37% Increase in egg prices at production in 2025, cost instability
14 Major allergens to declare: egg is one of them
72h Typical shelf life of homemade mayo, restrictive stock management
  • Allergy - egg yolk triggers reactions in allergic individuals. Classic mayo excludes a growing number of customers.
  • Price fluctuations - the cost of eggs varies greatly depending on the season and epizootics. The profitability of homemade mayo is difficult to stabilize.
  • Short shelf life - homemade mayo keeps for 48 to 72 hours in the fridge, which complicates large-scale production management.
  • Carbon footprint - egg production significantly impacts the carbon footprint of an establishment committed to a sustainable approach.

Yumgo mayo: how does it work?

Yumgo Mayo is a creamy, stable, flavor-balanced mayonnaise, egg-free (contains the allergen mustard), with a significantly extended shelf life compared to homemade mayo.

What chefs say " We were able to create a range of 100% plant-based sandwiches thanks to Yumgo mayo. It's clean, stable, and tasty. Our customers are amazed" - Rodolphe Landemaine, Founder of Maison Landemaine and Land & Monkeys

Possible variations

Yumgo mayo can be customized exactly like classic mayo. Here are a few ideas directly usable on your menu:

  • Vegan aioli - add 2 crushed garlic cloves and a drizzle of olive oil
  • Burger sauce - add ketchup, chopped pickles, smoked paprika
  • Tartare sauce - add capers, shallots, parsley, pickles
  • Curry mayo - add curry powder, lime juice, cilantro
  • Seaweed sauce - add seaweed tartare or nori powder

Professional uses: who uses it and how

Snacking & fast casual

Yumgo mayo integrates directly into burger, club, and wrap sauces. It allows you to prominently feature "plant-based" on the menu, a strong differentiating argument for an increasingly attentive clientele.

Caterers and event management

For buffets or cocktails, allergen management and the demand for plant-based options are growing. Replacing classic mayo with Yumgo reduces the risk of reactions for allergic guests and is suitable for people adopting a vegan diet.

Collective catering

Canteens, hospitals, nursing homes — where allergen declaration is mandatory and where children or patients may be allergic to eggs. Yumgo mayo can be used without restriction in these contexts.

Want to try Yumgo mayo in your kitchen?

Contact the Yumgo team →