Sonneveld Biomanufacturing (semi-finalist)

Mission

At Sonneveld Biomanufacturing, our mission is to produce egg-free water-in-oil emulsion stabilizers, to improve the taste and texture of vegan mayonnaise. By utilizing biotechnology, we produce compounds 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 compounds in emulsion stability. Unlike egg yolk, which provide both emulsifying activity and emulsion stability, plant compounds mainly provide emulsifying activity, but lack emulsion stability. To compensate, food additives are used to improve emulsion stability, which in turn affects taste and viscosity. Without compounds 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 vegan emulsion stabilizers to create reliable vegan mayonnaise. Our compounds are designed to stabilize oil-in-water emulsions, to achieve the smooth, creamy texture that consumers expect from traditional mayo. These compounds are produced using biotechnology, harnessing the power of microorganisms to produce high-quality functional compounds. This biotechnological process allows us to mimic egg-based emulsifiers more accurately than plant-based alternatives ever 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.