Mayonnaise redefined: 10% less fat allowed

The Belgian food industry has brought down the minimum levels of fat and eggs allowed in products defined as “mayonnaise”, with the approval of a new definition by federal consumer affairs minister Kris Peeters.

The new minimum for oil content comes down from 80% to 70%, and the egg content from 7.5% to 5%. The changes bring Belgian mayonnaise down to the same levels as foreign-made mayonnaise.

The food industry had complained that overseas manufacturers had an unfair advantage as they were able to use cheaper alternatives. The previous levels were determined by a royal decree passed 60 years ago.

“This does not mean that Belgium’s delicious mayonnaise, with its special taste, is going to disappear,” Peeters said. A new appellation will be introduced – traditional Belgian mayonnaise – for products that meet the higher standard.

The Mayonnaise Law is the start of a process of modernisation of food laws, Peeters said. His department, with the food industry federation Fevia, has drawn up a list of 45 laws more than 30 years old that have failed to keep up with changes in food production and consumption and require updating or scrapping.

“Our food sector is world class,” Peeters said. “Our legislation has to come into the 21st century.”

Photo: Ingimage