Nestlé introduces Maggi Rindecarne plant-based meat alternative
Hellmann’s squeeze bottle technology has been redesigned to minimise the amount of plant-based mayo left behind
New technology is maximising usability and minimising the amount of plant-based mayo left behind in Hellmann’s fast-growing range of squeeze bottles. Discover how this innovation is raising consumer satisfaction and reducing food and packaging waste.
Food waste is an important issue for consumers. Research shows that 78 per cent feel food waste prevention should be talked about more and 59 per cent feel brands have a role to play in this space.
Now, Hellmann’s fans can enjoy every last possible drop of the brand’s plant-based mayo, thanks to new squeeze bottle technology developed by our R&D team, led by Krassimir Velikov, Senior Science & Program Leader, Science & Technology, and Vasudevan Lakshminarayanan, R&D Manager, Dressings.
By keeping leftover mayo to a minimum, the technology helps keep our bottles in the recycling process. If they exceed the maximum weight threshold needed, they will be rejected for recycling. By helping consumers to leave less mayo in the bottles, we in effect help them recycle more successfully.
Hellmann’s squeeze bottles are also made with 100 per cent plastic where technically feasible, which helps us reduce our use of virgin plastic – one of our key packaging sustainability goals.
Hellmann’s plant-based products have enjoyed growth for the last four years, and this looks set to continue with the market predicted to double by 2030.