Hellmann’s unveils new squeeze bottle technology for plant-based mayo

Hellmann’s unveils new squeeze bottle technology for plant-based mayo

Technology

Hellmann’s has introduced new packaging technology designed to maximise usability and reduce waste in its plant-based mayo squeeze bottles.

The redesigned squeeze bottle features ‘easy out’ technology, which includes an edible, vegan coating on the inside of the bottle. This innovation helps the mayonnaise glide out smoothly, ensuring minimal product is left behind.

Addressing the important issue of food waste, Hellmann’s aims to allow consumers to enjoy every last drop of their plant-based mayo. The new technology, developed by Hellmann’s R&D team led by Krassimir Velikov, Senior Science & Program Leader, Science & Technology, and Vasudevan Lakshminarayanan, R&D Manager, Dressings, ensures significantly less mayonnaise remains in the bottle, representing a substantial advancement in reducing both food and packaging waste.

© Unilever UK & Ireland
Krassimir Velikov, Senior Science & Program Leader, said: We know consumers want to be able to squeeze out as much product as possible – it’s an important cost and value benefit. And with both the plant-based market and our squeeze bottle formats set to continue growing, improving consumer experience and satisfaction is vital.
This technology ensures that significantly less mayo remains in the bottle – it’s a substantial step forward in reducing food and packaging waste.

This new packaging technology will be launched in the UK and Ireland in 2024, followed by a rollout across the rest of Europe.

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