Latest news with #Hellmann's
Yahoo
3 days ago
- Business
- Yahoo
Israel's actions in Gaza are genocide, says Ben & Jerry's
The independent board of Ben & Jerry's has claimed that Israel is committing genocide in Gaza in a move that threatens to further inflame tensions with its parent company Unilever. The ice cream brand, known for its outspoken approach to social issues, said: 'We join with those around the world who denounce the genocide in Gaza. 'We stand with all who raise their voices against genocide in Gaza – from petition-signers to street marchers to those risking arrest.' The independent board made the comments in a statement seen by Reuters. Its description of Israel's actions as genocide comes just weeks after one of the brand's co-founders, Ben Cohen, was arrested in the US Senate for protesting against the provision of military aid to Israel during testimony by Robert F Kennedy Jr, the US health secretary. The statement by the independent board threatens to deepen the disagreement between Ben & Jerry's and Unilever. The two sides have been at odds over Israel and Gaza for many months. The ice cream brand sued Unilever in November 2024, claiming that the company had attempted to block it from making public statements about the conflict. The two companies have clashed over Israel before, including in 2021 when Ben & Jerry's stopped selling its ice cream in the occupied West Bank, arguing that doing business there was 'inconsistent' with its values. In response, Unilever sold its Israeli ice cream business, causing a legal battle that was later resolved. Founded by Cohen and Jerry Greenfield in 1978 in Vermont, Ben & Jerry's has repeatedly spoken out on issues such as refugees' rights, LGBTQ+ issues and climate change. Though it has been owned by Unilever since 2000, an agreement was written into its $326m (£241m) acquisition deal to allow the company to continue operating with an independent board. This effectively protected the company's ability to take a stand on social issues. However, Ben & Jerry's has accused its owner of undermining that deal. In March, the brand accused Unilever of ousting Dave Stever, its chief executive, over his outspoken approach to political and social issues, rather than because of performance. Escalating tensions threaten to overshadow the much-anticipated spin-off of Unilever's ice cream arm into a separate business in an effort to streamline and focus on its core business of consumer goods such as Dove soap and Hellmann's mayonnaise. A Unilever spokesman said: 'We took notice of the comments made by members of the social mission board of Ben & Jerry's. 'Unilever supports efforts for a peaceful resolution and the end of violence to conflicts around the world. Unilever is in litigation with the above mentioned board and will not comment on its positions.' Ben & Jerry's and its founders were approached for comment. Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
Yahoo
3 days ago
- Business
- Yahoo
Israel's actions in Gaza are genocide, says Ben & Jerry's
The independent board of Ben & Jerry's has claimed that Israel is committing genocide in Gaza in a move that threatens to further inflame tensions with its parent company Unilever. The ice cream brand, known for its outspoken approach to social issues, said: 'We join with those around the world who denounce the genocide in Gaza. 'We stand with all who raise their voices against genocide in Gaza – from petition-signers to street marchers to those risking arrest.' The independent board made the comments in a statement seen by Reuters. Its description of Israel's actions as genocide comes just weeks after one of the brand's co-founders, Ben Cohen, was arrested in the US Senate for protesting against the provision of military aid to Israel during testimony by Robert F Kennedy Jr, the US health secretary. The statement by the independent board threatens to deepen the disagreement between Ben & Jerry's and Unilever. The two sides have been at odds over Israel and Gaza for many months. The ice cream brand sued Unilever in November 2024, claiming that the company had attempted to block it from making public statements about the conflict. The two companies have clashed over Israel before, including in 2021 when Ben & Jerry's stopped selling its ice cream in the occupied West Bank, arguing that doing business there was 'inconsistent' with its values. In response, Unilever sold its Israeli ice cream business, causing a legal battle that was later resolved. Founded by Cohen and Jerry Greenfield in 1978 in Vermont, Ben & Jerry's has repeatedly spoken out on issues such as refugees' rights, LGBTQ+ issues and climate change. Though it has been owned by Unilever since 2000, an agreement was written into its $326m (£241m) acquisition deal to allow the company to continue operating with an independent board. This effectively protected the company's ability to take a stand on social issues. However, Ben & Jerry's has accused its owner of undermining that deal. In March, the brand accused Unilever of ousting Dave Stever, its chief executive, over his outspoken approach to political and social issues, rather than because of performance. Escalating tensions threaten to overshadow the much-anticipated spin-off of Unilever's ice cream arm into a separate business in an effort to streamline and focus on its core business of consumer goods such as Dove soap and Hellmann's mayonnaise. A Unilever spokesman said: 'We took notice of the comments made by members of the social mission board of Ben & Jerry's. 'Unilever supports efforts for a peaceful resolution and the end of violence to conflicts around the world. Unilever is in litigation with the above mentioned board and will not comment on its positions.' Ben & Jerry's and its founders were approached for comment.
Epoch Times
20-05-2025
- General
- Epoch Times
French Onion Dip
View the Sweet onions transform into something magical when caramelized—they go from sharp and pungent to sweet and savory, with a deep, jammy flavor that makes everything taste better, from smash burgers and grilled cheese to baked potatoes. This French onion dip takes all that What You'll Need To Make French Onion Dip Jennifer Segal Butter: Adds richness and helps caramelize the onions for a deep, sweet flavor. Sweet Onions: Lend a mellow, caramelized sweetness that defines the dip. Look for varieties like Vidalia, Walla Walla, or Maui Dried Thyme: Brings an earthy, aromatic note to complement the sweetness of the onions. Cream Cheese: Provides a smooth, creamy texture, helps thicken the dip, and adds a subtle tanginess. Be sure it is softened before using (you can give it a quick blast in the microwave at 50 percent power). Sour Cream: Adds a tangy flavor and creamy consistency, balancing the richness of the onions and the mayo. Mayonnaise: Contributes to the creaminess of the dip. Always use a good-quality brand like Hellmann's or Duke's—it makes a big difference. Worcestershire Sauce: Adds a wonderful umami flavor, giving the dip a rich depth. Garlic Powder: Provides a subtle garlic flavor that complements the caramelized onions. Sugar: Helps intensify the natural sweetness of the onions. Fresh Chopped Chives: An optional ingredient that adds a fresh, mild onion flavor, and color as a garnish. Potato Chips And/Or Crudités: Perfect crunchy accompaniments for dipping. Step-By-Step Instructions Over medium heat, melt the butter in a large skillet and add the onions, salt, pepper, and thyme. Jennifer Segal Cook the onions, stirring often, until they are soft and caramelized, about 20 minutes. If they begin to burn, lower the heat. Towards the end, deglaze the pan by adding one tablespoon of water at a time, using just a few tablespoons in total, to scrape up any browned bits. Transfer the onions to a plate and let them cool. Jennifer Segal In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Jennifer Segal Mix until creamy and smooth. Related Stories 2/24/2025 2/3/2022 Jennifer Segal Add the cooled onions to the bowl. Jennifer Segal Mix until the onions are evenly incorporated. Jennifer Segal Serve the dip at room temperature, topped with chives, and pair it with potato chips and/or crudités. The dip can be made up to 3 days in advance and stored in a covered container in the refrigerator. Before serving, let it sit at room temperature for about 30 minutes. Stir well and adjust the seasoning if needed. Jennifer Segal French Onion Dip Serves 8 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes 3 tablespoons unsalted butter 2 large sweet onions, chopped (about 3 cups) 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon dried thyme 4 ounce cream cheese, softened (see note) 1/2 cup sour cream 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1/8 teaspoon sugar 2 tablespoons fresh chopped chives, for serving (optional) Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and thyme, and cook, stirring often, until the onions are soft and caramelized, about 20 minutes. If the onions start to burn, lower the heat. Towards the end of cooking, deglaze the pan by adding one tablespoon of water at a time, using only a few tablespoons in total, to scrape up any browned bits from the bottom of the skillet. Transfer the onions to a plate to cool. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Mix at medium speed until smooth and evenly combined. Stir in the cooled onions until they are thoroughly incorporated. Taste and adjust the seasoning, if necessary. Serve the dip at room temperature, sprinkled with chives (if using), alongside potato chips and/or crudités. Jennifer Segal Notes Note: To quickly soften cream cheese in the microwave, remove the wrapper and place it on a microwave-safe plate. Microwave on 50 percent power in 5 to 10-second intervals until soft but not melted. This method ensures it softens evenly without turning runny. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Remove the dip from the refrigerator about 30 minutes before serving to let it come to room temperature. Give the dip a good stir and adjust seasoning, if necessary. Nutrition Information Serving: 3.5 tablespoons, Calories: 287kcal, Carbohydrates: 11g, Protein: 2g, Fat: 27g, Saturated Fat: 10g, Cholesterol: 46mg, Sodium: 405mg, Fiber: 1g, Sugar: 7g This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Yahoo
16-05-2025
- Business
- Yahoo
Aquafaba Market Analysis, Size, Share, Growth, Trends, and Forecasts Report 2025-2032: Strategic Partnerships and Eco-friendly Innovations Drive Expansion
The global aquafaba market is set to soar, reaching $57.8M by 2032, up from $25.8M in 2025, with a CAGR of 12.2%. As a sustainable egg white alternative, aquafaba is gaining traction in vegan and gluten-free products, addressing demand for allergen-friendly foods and aligning with sustainability goals. Dublin, May 16, 2025 (GLOBE NEWSWIRE) -- The "Aquafaba Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2025-2032 - (By Form, End Use, Distribution Channel, Geographic Coverage and By Company)" has been added to offering. The global aquafaba market is set for substantial growth, expected to reach US$ 57.8 million by 2032, expanding from US$ 25.8 million in 2025. This reflects a compound annual growth rate (CAGR) of 12.2% between 2025 and 2032. Aquafaba is rapidly transitioning from a niche ingredient to a mainstream staple, particularly in health, vegan, and gluten-free sectors. With increased consumer awareness, product innovation, and regional support for sustainable food systems, aquafaba is poised for significant adoption in commercial and home cooking. Companies investing in education, product development, and strategic partnerships are well-positioned to capture market growth. The ascent of aquafaba is driven by consumer demand for clean-label, low-fat, and cholesterol-free ingredients. Its properties of emulsification, binding, and foaming make it a versatile replacement for eggs, contributing to the reduction of a product's carbon footprint by up to 85%, thus aligning with global sustainability goals. The increased adoption of aquafaba in baking, sauces, beverages, and ready-to-eat foods is evident among both home cooks and industrial producers, facilitated by the availability of its liquid and powdered forms. Key Market Drivers Demand for Gluten-Free and Allergen-Friendly Foods: Aquafaba meets the increasing demand for food products that are free from gluten and common allergens. It mimics egg whites without triggering allergies, making it ideal for gluten-free and vegan baked goods. The ingredient supports the creation of quality products like muffins, cookies, and cakes. Rising Vegan Population: Aquafaba's popularity is rising among vegan consumers who seek egg-free alternatives. Brands like Hellmann's and Follow Your Heart have introduced vegan mayonnaise using aquafaba, while companies like Oggs and Vor Foods offer baked goods made with this sustainable ingredient. Business Opportunities and Market Trends Startups like Fabumin are innovating by producing powdered aquafaba from upcycled legume water, improving shelf stability and usability for food manufacturers. This innovation is attracting international brands for commercial applications in cakes, sauces, and ready-to-eat meals. Aquafaba's use extends beyond food, spanning cosmetics, cultivated meat production, and microbiome solutions, further driving demand and showcasing its adaptability across industries. Challenges in the Market Despite its benefits, aquafaba remains underrecognized outside niche vegan and health-centric circles. Misconceptions and concerns over sodium content or BPA from canned sources hinder its broader adoption. Increasing consumer education, usage guidelines, and prominent retail presence are necessary for aquafaba to become a kitchen staple. Regional Analysis North America: Leading with a projected 37.4% market share by 2025, North America's demand is driven by rising celiac disease rates and a growing vegan population. Major players are innovating to cater to this market. Europe: With a focus on veganism and plant-based diets, Europe is a promising market for aquafaba. Regulations and sustainability awareness support market growth, particularly in bakery and ready-to-eat sectors. Competitive LandscapeProminent market participants are enhancing their product offerings and include: OGGS Happy Dance Haden's Aquafaba Ingredion Incorporated Dasca Group The Very Food Co. Casa Amella Bio Food SLU EURO S.P.I.D. srl Symrise SOS Chefs Chickplease Saheli Global Aquafaba Market Scope By Form: Powder Liquid Flakes By End Use: Sauces and Dressing Cocktails Baking and Confectionery Cakes and Pastries Cookies and Biscuits Breads and Muffins Others By Distribution Channel: B2B B2C Hypermarket/Supermarket Convenience Store Online Retail Other By Region: North America Europe Asia Pacific Latin America Middle East & Africa For more information about this report visit About is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends. CONTACT: CONTACT: Laura Wood,Senior Press Manager press@ For E.S.T Office Hours Call 1-917-300-0470 For U.S./ CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Buzz Feed
13-05-2025
- Entertainment
- Buzz Feed
What's The Best Mayo? A Taste Test Of 8 Brands
Breaking mayo news from BuzzFeed Tasty office in New York City!!! After a multi-pronged evaluation and spirited debate that left several employees with mild stomach distress, we've officially crowned the MOST GOOD MAYO of them all. It's big. It's creamy. It's. So. Real. We know that all condiments are not created equal, so we set out to rank eight popular mayos from worst to best. Mayonnaise typically only needs three ingredients: oil, eggs, and an acid like vinegar or lemon juice. Seems simple — how much variation could there be?! We are about to find out... Before we dig in, let's define the gold standard: The ideal mayo is silky, creamy (not greasy), thick enough for dipping, and smooth enough to spread. Flavor-wise, it's all about balance — rich and eggy with a bright, tangy lift. Clean, craveable, and just indulgent enough. Now it's time to meet the contestants: We rounded up a mix of the iconic and the intriguing for our mayo taste test. First, the classics: Hellmann's (the undisputed staple), Duke's (a Southern favorite), Kewpie (the umami-packed Japanese import that's taken the world's pantry by storm), and Miracle Whip (the depression-era imitation mayo that is too iconic and chaotic to leave out). Then came the new wave of creamy contenders: Sir Kensington's (the artisanal disruptor), Molly Baz's Ayoh! (the it-girl, aesthetic newcomer), Generic (the no-frills wildcard), and Glen Powell's Smash Kitchen (the buzzy new celebrity entry we couldn't ignore). When stars start slinging mayo, you know Tasty has to taste test. Mayo, the ever-divisive condiment, is critical for three things: sandwiches, creamy salad dressings, and as a sauce for dipping! So it was vital we tried each mayonnaise in these three culinary situations: First, in a classic potato salad... Second, slathered on a simple tomato and white bread sandwich... And finally — because we are brave and this is for science — we tasted each mayonnaise on its own... To keep things as fair as possible, we did a blind taste test. To keep each brand a secret that only I would know, I gave them alphabetical aliases. I had probably too much fun naming each of them and got emotionally attached, only to devour them Yellowjackets style. Yikes. After turning our office kitchen into a potluck that was almost as pale as I am, it was time to taste. We rated each mayo for taste and texture, and gave our very honest opinions for each one. Turns out Google Forms are good for more than just HR surveys and event sign-ins; they're perfect for an in-depth condiment taste test, too! Another key factor in our ranking was cost. While price didn't influence the taste test, it absolutely matters when deciding which mayo to actually buy. I calculated the cost per ounce for each brand and included it in the rankings — and some of the results might surprise you. Quick note on pricing: These costs are based on what I paid here in NYC. For example, Molly Baz's mayo was only available at a specialty health store, so there was a slight markup. Prices may vary depending on your location and where you shop, but this breakdown should give a solid sense of overall affordability. And with that, here were the top four BEST mayos, ranked from "good" to "exceptional": 4. MIRACLE WHIP — You either love this nostalgic depression-era dupe for the actual condiment or you're deeply confused by it. In our tasting, most of us landed somewhere in between. Texture-wise, it fared surprisingly well: 'Very good texture! Rich and creamy without being gloopy,' said Ross. Raven praised its smooth spreadability, saying it 'mixes well with the flavors of the sandwiches and the potato salads.' One thing I will say is that this sauce is so gray compared to the others. The color reeeaally threw us off, TBH. Also, the sweetness. Nearly every taster commented on how sugary this stuff is, Sarah comparing it to 'a gummy candy but… mayo.' Ross put it bluntly: 'It's not gross, but this isn't mayo?? It's sugar sauce.' Megan said it reminded her of 'bread and butter pickles — and [she hates] bread and butter pickles,' while Sarah was ruthless, dubbing it 'sweet, but in a bland way. Like Tate McRae.' There were hints of vinegar, maybe mustard, maybe… who knows? It's definitely unique, and has its place, but mostly that place is in '50s-style ambrosia salad or in a very specific kind of chicken salad (i.e., Nicholas Sparks' Splenda one). OVERALL SCORE: 2.9/5 3. DUKE'S — Duke's is like the Dolly Parton of condiments — Southern, blonde, has a little bite, and a LOT of devoted fans. Even tasting it blind, Megan picked up on the "nostalgic" quality of it — it's a true classic mayo. When I tasted it blind, I called it "a good blank canvas for sauces or salads" and Claudia was into its signature punch: 'I actually love the saltiness of this one… it definitely has a STRONG vinegar taste. She gave it a 4/5 and admitted, 'this one lingers for sure.' One thing to note is that this was the most affordable mayo of the bunch, and even cheaper than the generic brand. We liked the tang, but when it came to texture, Duke's fell short. Sarah said it was 'thick, but not creamy. Very... goopy,' and Raven doubled down: 'It's really thick and not creamy in a good way. When you lick it on its own, it covers the whole tongue.' Ross described it as having a 'tannic quality that sticks on your tongue,' and Claudia just summed it up with: 'I can't get over the goopiness of this one.' OVERALL: 3/5 2. HELLMAN'S — If mayonnaise had a starter pack, Hellmann's would be in it — and in our taste test, this classic came very close to the top. It's got a creamy, familiar vibe that just feels right. Megan only had two words for the texture of this one, and she summed it up perfectly: 'So creamy!' Ross added, 'Very tasty! Perfect amount of salt and a little hit of acid without feeling overly rich or creamy. I liked this one a lot!' Some of us thought it was a bit underseasoned. Raven noted it was "not salty at all," and Sarah called it "bland." Still, the mild flavor profile worked in its favor — Megan 'didn't notice the flavor in the sandwich or the potato salad," but she conceded: "I feel like for mayo, that's the point.' Claudia liked the level of acidity in this sauce, saying: "I weirdly like the taste of this one better on the tomato sandwich than on the potato salad, maybe because it's a little more vinegary and acidic than some of the others we tasted. Overall, pretty average mayo! If I had to guess, I'd say this is the generic one."A few tasters did wish for a bit more oomph, though. I thought it was 'a little too fatty," arguing it 'needs more vinegar or something.' So, while it didn't wow across the board, it also didn't offend, which is kind of Hellmann's whole thing. Dependable, versatile, and hard to hate. If mayo were a boyfriend, this would be the nice guy your parents love. OVERALL SCORE: 3.8/5 Now it's time for the moment of truth... I only have one mayo in my (metaphorical) hands, and this condiment is the winner of America's Next Top Mayo... 1. KEWPIE — This Japanese import slayed the competition, with multiple testers giving it perfect 5's across the board. Megan didn't hold back: 'This is everything a mayo should be, IMO… I would serve this mayo to the queen.' Sarah went even further saying, 'I would die for this mayo in battle.' Texture-wise, Kewpie nailed that creamy-meets-luxurious sweet spot. 'The perfect texture — thick, but not TOO thick,' said Sarah. Ross agreed: 'SO THICK! So rich!' but added it wasn't gloopy, which is key. Claudia was also on board: 'Creamy and thick without being GOOPY. I hate goop!!' (Relatable. Sorry, Gwenyth.) Taste-wise, Kewpie delivered a complex flavor profile that stood out in every dish. 'Perfect level of acidity and umami,' I wrote, giving it a 5/5 for taste, concluding: 'Honestly, no notes.' Sarah praised the sweetness, while Claudia noted it was 'well-balanced,' even if she 'could use more salt (but [she's] a salty gal).' Ross thought the oil was sliiiightly stale, but still gave it a perfect score thanks to its 'eggy (not in a bad way!) and luxurious' flavor. OVERALL SCORE: 4.6/5 If you want a mayo that goes beyond background noise and brings star power to your sandwiches, salads, and even spoon-licking moments, this is the one. And even though it is slightly more expensive than Duke's or Hellman's, our score cards might convince you it's worth the extra cents. Long live KEWPIE. Kewpie stands out by using only egg yolks, which gives it a rich, custardy taste and silky texture — and clearly, we're obsessed. FINAL THOUGHTS: I asked my tasters which condiment worked best on a sandwich, in a salad, and as a sauce for dipping on its own. Most of us chose Kewpie mayo for all three, but a few chose Hellman's as their favorite dipping sauce and salad dressing. Claudia caused a small upset when she chose generic (*gasp*) as her preferred sandwich condiment! When I asked: "If you were being sent to a deserted island and could only take one stable emulsified sauce with you, which would you choose? What's your ultimate mayo?" the choice was almost unanimous: KEWPIE! So there you have it, folks. your favorite mayos, and our unfiltered thoughts. Eight sandwiches, four pounds of potato salad, and one too many spoonfuls of straight mayo later, we can say with confidence: Kewpie is the definition of elite. As for me, I'm officially on a creamy condiment cleanse starting… right now. Seriously, after this tasting, we were stuffed — and struggling to waddle back to our desks. And if you're suddenly craving a dish with that creamy goodness only mayo can supply, download the free Tasty app and search "mayonnaise" for hundreds of mayo-y recipes.
