Calvé reduced fat mayonnaise contains good, unsaturated fats but less calories than normal mayonnaise

Calvé mayonnaises are made from good and pure ingredients: vegetable oil, free-range eggs and vinegar.

When changes are made to the recipe the principle that these may not have any consequences for the taste, the texture or the quality of the product is maintained.
This guideline was also applied when Calvé reduced fat mayonnaise was developed - just as full fat mayonnaise this also had to be 'delicious and creamy'.

Calvé reduced fat mayonnaise contains 21 grams unsaturated fats per 100 grams, of which 3 grams alpha-linolenic acid (ALA). This means that reduced fat mayonnaise is a good source of omega-3 fatty acids. It contains only half as much fat normal Calvé mayonnaise.

Nutritional values (per 100 grams)

	Calvé Reduced fat Mayonnaise	Calvé Mayonnaise
Energy	1500 kJ (370 kcal)	2800 kJ (690 Kcal)
Protein	0.6 g	1 g
Carbohydrate	11 g	3 g
of which sugars	8 g	3 g
Fat	36 g	75 g
of which saturated	3 g	6 g
unsaturated	21 g	48 g
polyunsaturated	12 g	21 g
of which omega-3 fatty acids (ALA)	3 g	6 g
Fibre	<0.5 g	<0.5 g
Sodium	0.55 g	0.37 g

Reduced fat Calvé mayonnaise is available in 450 ml and 650ml jars and a 250ml squeeze bottle.

Calvé reduced fat mayonnaise has been on the market for more than 3 years now, but it is only recently that a campaign has been started to actively encourage the Dutch consumers to change over to reduced fat mayonnaise.

The basis for this campaign is recently conducted consumer research which yielded inspiring results. In a blind taste test half of the 500 participants did not notice that they were tasting a reduced fat mayonnaise until they were shown the label, and apart from this they found Calvé reduced fat mayonnaise just as delicious and creamy as Calvé full fat mayonnaise.
These results will be used in a TV commercial, in advertisements in magazines and on the Internet, on the Calvé website and other places.

Calvé has also introduced a changeover pot - a pot of reduced fat mayonnaise masquerading as full fat mayonnaise. This pot will be used in special locations during the 'changeover campaign' and cannot be purchased in the shops. The aim is to 'dupe' people at home. Without knowing it people will be eating reduced fat mayonnaise, which can then be revealed after a time by removing the full fat mayonnaise label to show the Calvé reduced fat mayonnaise label underneath.

Key points:

Change in recipe while maintaining taste, texture and quality
Research leads to reintroduction; attention for healthier foodstuffs

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