top of page

Kraft Works! New Mayonnaise for Chefs – FREE SAMPLE

[vc_row][vc_column width=”2/3″][vc_column_text]Kraft Heinz launches New Professional Mayonnaise, made by chefs, for chefs

Kraft Heinz has launched Heinz new Professional Mayo for chefs, the perfect solution to even more culinary needs.

Retaining its consistency during frying, grilling and baking, while providing the same great flavour for blending and chilling, Heinz all-new Professional Mayo is ideal for use in a range of recipes to suit pubs, restaurants and casual dining.

Perfectly carrying subtle or strong flavours during blending and chilling, Heinz Professional Mayo retains its smooth texture in dishes that require frying, grilling or baking.

Tasty and creamy, hot or cold: chefs can use Heinz Professional Mayo in coleslaws, sauces and sushi as well as comfort classics like fritters and pizza. Ready to rock – direct from the shelves – it binds hot or cold ingredients, blending flavours with ease.

Heinz Culinary Sales Manager, Lawrence Ager, says, “Heinz Professional Mayo is a real game-changer in the kitchen. We have put the product through its paces by frying, chilling and baking it, and had some fun coming up with new ideas.

It works in recipes that are a little bit fancy like the celeriac remoulade (posh coleslaw), as well as crowd-pleasers for pubs like our mac & cheese fritters. I’m particularly pleased with how well those turned out!”

Heinz Professional Mayo is available in 5l and 10l pails, with a 1-month shelf life from opening.

Operators can give it a try for themselves. To get a free sample (while stocks last), email with your name, business, address and telephone number.

And click the link here for some recipe inspiration by Culinary Sales Manager, Lawrence Ager and Business Development Chef, Tim Hoople, as they show you how to apply Heinz Professional Mayo in practice.

[/vc_column_text][/vc_column][vc_column width=”1/3″ el_class=”sticky-container”][mnky_ads id=”3659″][/vc_column][/vc_row]

0 views0 comments

Recent Posts

See All


bottom of page