Sonneveld Biomanufacturing

Mission

At Sonneveld Biomanufacturing, our mission is to produce protein-based oil-in-water emulsion stabilizers, to improve the taste and texture of vegan mayonnaise. By utilizing fungi, we produce proteins with superior egg-like properties compared to current plant-based alternatives.

The challenge

Despite ongoing efforts, vegan mayonnaise still faces significant challenges, including differences in taste, texture, and dipping behaviour compared to the egg-based versions. These issues limit their appeal and potential for reaching its full customer base. The key issue is the fundamental limitation of natural plant proteins in emulsion stability. Unlike egg proteins, which provide both emulsification and gel-like structure, plant proteins lack the same interfacial properties. To compensate, food additives are used to improve texture, but this in turn affects taste and viscosity. Without proteins that have more egg-like properties, vegan mayo will continue to face texture and taste challenges that limit its market potential.

The solution

At Sonneveld Biomanufacturing we specialize in producing protein-based emulsion stabilizers to create reliable vegan mayonnaise. Our proteins are designed to stabilize oil-in-water (O/W) emulsions, to achieve the smooth, creamy texture that consumers expect from traditional mayo. These proteins are fermented using the well-known Koji mold, harnessing the power of filamentous fungi to produce high-quality edible proteins. This biotechnological process allows us to mimic egg-based emulsifiers more accurately than plant proteins can. By improving the taste and texture of vegan mayo, we aim to make vegan mayo the global standard in our stores, restaurants and snack bars.