The Rise of Vegan Mayonnaise in the UK Restaurant Industry

From on-magazine.co.uk/food

Plant-based dining in the UK has moved well beyond specialist vegan cafés. It is now part of mainstream hospitality, from casual dining and pub menus to hotel catering, quick-service restaurants and grab-and-go food. For operators, this shift is not only about trends. It is about making menus more flexible, commercially efficient and accessible to a wider customer base.

One category where this change is especially visible is condiments. Mayonnaise remains a core ingredient in professional kitchens, used in burgers, sandwiches, wraps, salads, dips, dressings and loaded fries. However, restaurants are increasingly looking at egg-free alternatives as a practical way to serve vegan, vegetarian, flexitarian and allergy-conscious customers without creating unnecessary complexity in the kitchen.

Plant-based demand is no longer niche

Recent consumer research suggests that plant-based products now appeal to a much broader audience than strict vegans. A 2025 GFI Europe report found that 71.5% of UK adults could be considered potential consumers of plant-based food, while only 2% identified as vegan. This matters for restaurants because the largest opportunity is not limited to vegan diners, but includes mainstream customers who are open to plant-based choices when they taste good and fit naturally into familiar dishes.

Why egg-free sauces work for modern menus

For foodservice operators, egg-free mayonnaise can simplify menu planning. Instead of stocking separate sauces for standard, vegetarian and vegan dishes, one high-quality plant-based option can work across several menu items. That can reduce the number of stock-keeping units, make staff training easier and lower the risk of mistakes during busy service.

There is also an allergen-management benefit. Egg is a common allergen that food businesses must handle carefully. For family restaurants, hotels, cafés and caterers, using egg-free alternatives in selected dishes can make menu communication simpler and more inclusive.

For restaurants, the practical advantages include:

• broader appeal across vegan, vegetarian and flexitarian customers;
• easier menu adaptation without changing core recipes;
• reduced reliance on egg-containing condiments;
• simpler stock management for busy kitchens;
• more flexible use across burgers, wraps, salads, dips and dressings.

Commercial advantages for restaurants

The business case is not only about ethics or dietary preference. A versatile creamy sauce can support cost control and operational consistency. It can be used as a spread, dip, dressing base or sauce component, helping kitchens standardise recipes across multiple dishes.

A good egg-free product should offer a neutral flavour, stable texture and reliable performance in cold applications. These characteristics matter in foodservice because sauces are often prepared in advance, stored in bulk and used across different menu formats throughout the day.

The global vegan mayonnaise category is also expanding. Persistence Market Research projects the market to reach US$1.13 billion in 2026 and grow to US$2.12 billion by 2033, with an estimated 9.4% CAGR. This growth reflects a wider shift in consumer expectations and product availability, giving restaurants more choice than they had a few years ago.

B2B supply and QP Foods UK

For restaurants and wholesalers, supply reliability is as important as the product itself. Packaging formats, bulk availability, production consistency and delivery planning all affect whether a sauce works in a commercial kitchen.

One relevant B2B supplier is QP Foods UK, which produces premium egg-free mayonnaise in modern manufacturing facilities in Ukraine and offers various packaging options for bulk buyers.

QP Foods UK’s product range includes options suitable for professional kitchens, wholesalers, food manufacturers and restaurant operators looking for scalable supply. For buyers, the key value is not simply that the product is plant-based, but that it can be integrated into everyday foodservice operations without adding unnecessary complexity.

Why now is a good time to review sauce supply

For UK restaurants, the rise of egg-free condiments is part of a broader move towards flexible menus. Customers increasingly expect plant-based options to be available without needing a separate or limited menu. At the same time, operators need ingredients that are practical, cost-effective and easy to integrate into existing recipes.

Reviewing sauce supply now can help restaurants improve menu inclusivity, simplify kitchen operations and prepare for continued demand from flexitarian and plant-curious diners. The most successful products in this category are not those that feel like substitutes, but those that perform well enough to become standard kitchen ingredients.

https://www.on-magazine.co.uk/food/food-features/vegan-mayonnaise-in-the-uk-restaurant-industry/ 

UK: This major festival is actually a hidden gem for vegan food

From veganfoodandliving.com

It’s won Best Family Festival six times, but what you might not know is that Camp Bestival is surprisingly vegan-friendly

There’s something so magical about festivals in the UK. The excitement as you search for outfits on Vinted and plan for rain, sun and everything in between.

The race to set up your tent in a good spot (and wondering whether 2pm is too early for a G&T).

And then the event itself – exploring, shopping, dancing, making new friends and of course, eating the most delicious street food.

But for those of us who don’t eat meat and dairy, or anyone wanting to cut down on animal foods, is there enough to keep you satiated for four whole days of partying?

We visited Camp Bestival – dubbed a ‘festi-holiday’ near the sea in sunny Dorset and host to big name acts like Fat Boy Slim, Bastille and Self Esteem – to find out what’s on offer.

                                                                                                          © Camp Bestival/Canva

Vegan street food at Camp Bestival

One of the best things about Camp Bestival, which was set up in 2008 by DJ Rob Da Bank and his wife Josie, is its friendly, happy vibe. Wondering around the site, you’re met with endless smiles and a willingness to share tips – including on where to find the best food.

With so many vendors to choose from and a tight budget to spread across 4 days, every meal requires careful consideration. No one wants to waste £6 on a sad-looking portion of chips, when they could’ve had a big stack of tacos.

Part of the fun is spotting what other people are eating and asking for directions to the street food van. Almost every food joint has one or more vegan options at Camp Bestival.

Festival favourite Mel's Tropical Kitchen serves up fresh vegan dishes with a Caribbean twist. Photo © Holly Johnson/Vegan Food & Living

Vegan breakfast and lunch at Camp Bestival

En route from the campsite to the main festival arena, I spot a bakery selling fresh breads and pastries. The focaccia is vegan-friendly, along with all the freshly-made sourdough loaves.

The stand next door sells smoothies, smashed avocado and fruit pots – all vegan and perfect for a healthy, energy-packed start to a day of festivaling. We’re off to a good start!

For lunch, we stop at Chickenish (a regular at the UK’s biggest vegan festival, Vegan Camp Out) and – yep – everything is vegan! After a good ten minutes starring at the menu, discussing in great detail what to go for, my daughter chooses the Hot as Honey burger, made with spicy vegan ‘honey’, baconnaise, ranch slaw and crispy onions.

It looks INCREDIBLE.

I watch with envy as she tucks into the soy-based vegan chicken burger, dripping with gooey sauce and topped with crunchy onions. She says it’s the best thing she’s ever eaten, and we vow to return the next day.

Budget vegan food at Camp Bestival

Of course, you can take your own food to the festival, but – as with any festival – carrying bags of food shopping from the car to the tent, keeping it cold and cooking it isn’t the easiest.

Taking a small gas camping stove and a kettle is a good idea, so you can heat water for cups of tea and the odd pot of noodles. Packs of vegan croissants are also handy for a quick breakfast – in fact, the little camping shop near our tent sold vegan pastries, so we could replenish stocks when we ran out.

Another top tip is to find the WI Tent. A cult favourite at Camp Bestival, the tent is run by the Women’s Institute, offering sandwiches, cakes, tea and coffee at bargain prices.

I didn’t expect to find anything vegan-friendly, but lo and behold they had vegan cheese and tomato sandwiches freshly made to order! Costing just a couple of pounds, this felt like a big win.

World foods at Camp Bestival

Later on, I stumble across a Basque food van called the Basque Street Boys (who can resist such a good pun?). To my delight, they whip up a cornflour galette known as ‘Taloak’ filled with roasted veggies and some crunchy patata bravas on the side.

In fact, there’s vegan street food from all over the world at Camp Bestival – falafels loaded with pickles and dips, Nepalise dishes bursting with flavour and colour, spicy Thai noodles, ramen, katsu curries and much more.

A delicious and colourful falafel bowl at Camp Bestival. Photo © Holly Johnson/Vegan Food & Living

Late night vegan eats

Anyone who’s been to a weekend-long festival will know that carbs rule.

You’re on your feet all day, exploring the site, dancing to the bands and DJs and maybe even taking part in a bit of yoga or HIIT. Throw some wine, beer or cocktails into the mix and a few nights on an airbed and it’s safe to say your body needs some quick energy wins!

So, despite my good intentions, carbs were my best friend when discovering what’s vegan at Camp Bestival.

I tucked into a few cheese-free pizzas at Carvanserai (a whimsical hideaway where DJs and acrobats perform day and night, and by far my favourite area of the festival). Vegan cheese would’ve been a nice option, but the fresh dough and delicious veggies hit the spot without the need for anything pretending to be dairy.

Loaded fries are another festival favourite, and Camp Bestival offers loaded vegan dirty fries a plenty. I went for the pulled mushrooms with a garlic mayonnaise sauce and was not disappointed – even the non-vegans were asking to try them.

Vegan food demos at Camp Bestival

As if that wasn’t enough, a recent addition to Camp Bestival in Dorset is Slomo Wellbeing. This unique sanctuary experience allows you to escape the hustle and bustle of the festival to take part in yoga classes, meditation, sound therapy and even saunas and ice baths.

Camp Bestival’s Slomo Reset Retreat has hot tubs for hire, where you can kick back in a whirl of bubbles, enjoy a drink and watch the revellers go by.

And in the House of Refresh, you can indulge yourself in a pampering session, complete with hot showers, hairdryers, hair straighteners and vegan-friendly Tropic beauty products.

In keeping with the holistic vibe of this area of the festival, there are plant-based chefs on-hand to provide cooking demos.

2026 will see the incredibly talented Niki Webster from Rebel Recipes take the stage to share her tips for creating whole food plant-based dishes, along with Kelly Barfoot and Bettina Campolucci Bordi.

The festival is clean and family-friendly. Photo © Holly Johnson/Vegan Food & Living

Sustainability at Camp Bestival

Having been to Camp Bestival several times now, I’m always impressed by how well managed the site is. There are plenty of bins and a sense of pride in looking after the Lulworth Castle Estate.

Organisers Josie and Rob Da Bank are passionate about sustainability, reducing waste each year and recycling over 60% of what is produced.

The festival also uses HVO – a biofuel with much lower carbon emissions than diesel.

So what are you waiting for? Book your ticket for this year’s Camp Bestival now!

Whether you choose to go for the day or stay for the whole weekend, it’s a ‘festi-holiday’ you won’t forget – and vegans definitely won’t go hungry.

https://www.veganfoodandliving.com/vegan-lifestyle/travel/vegan-camp-bestival/ 

UK: Lidl Is Selling Two Different Kinds Of Vegan Caviar Right Now

From plantbasednews.org

Lidl's vegan caviar is officially back in UK stores 

You can find two different kinds of vegan caviar at Lidl.

The budget supermarket produces Japanese-style Seaweed Pearls, a “vegan alternative to caviar,” under its Vitasia brand.

                                                      Lidl's vegan caviar is available in orange and black - Media Credit: Lidl

Lidl’s vegan caviar first appeared on shelves last year, but the Seaweed Pearls were unavailable until now. One keen-eyed shopper posted about the line in the Vegan Ireland subreddit two months ago, while another posted in Vegan UK last week.

Seaweed Pearls are, as the name suggests, primarily made from seaweed, and contain roughly 13 calories per 100g. They are available in black (likely emulating caviar from sturgeon) and orange (inspired by salmon). According to Redditors who have tried the caviar, it has a pleasant, delicate flavour and works well in sushi.

Seaweed is typically the go-to ingredient for vegan caviar, and last year’s Bafta Awards served guests a similar version paired with sourdough bread. IKEA also makes and sells SJÖRAPPORT, its own seaweed pearl-based vegan caviar.

Lidl’s vegan caviar has an RRP of £2.29 per 100g.

Lidl’s 700 percent plant-based sales growth

                                                         Lidl reported a 700 percent increase in plant-based sales last year   Adobe Stock

In November last year, Lidl called on the UK government to introduce plant-based targets as part of mandatory healthy food sales reporting.

The supermarket has been voluntarily publishing data on its protein sales since 2023, including what percentage of those sales is made up of plant-based foods. Lidl said that introducing compulsory reporting would help to “level the playing field.”

Lidl notably surpassed its own plant-based sales target in 2025 by achieving nearly 700 percent growth. At the time, the supermarket said that the milestone reinforces its commitment to the Planetary Health Diet and to making sure “healthy and sustainable choices” are widely affordable.

https://plantbasednews.org/lifestyle/food/lidl-two-kinds-of-vegan-caviar/

Food refill van promises 'zero effort' shopping

From bbc.co.uk

Most people want to reduce the amount of single-use plastic packaging they use, but some struggle to prioritise this while shopping, according to the co-founder of a Cambridgeshire zero waste company.

Alice Lightowlers, 33, said she and her partner set up VanJarred Refillery, a mobile shop selling food and toiletries without packaging, last year after "a lot of the more sustainable, zero waste shops in Cambridge closed down".

Their focus was on convenience, because "people tend to put their plastic waste to the back of their mind," Ms Lightowlers said.

                           Alice Lightowlers helped set up a food company she said aimed to be "zero waste, zero effort"                                                                                                                Tom Jackson/BBC

The van tours markets and business parks in and around Cambridge and delivers directly to people's homes.

Shoppers place their items into their own containers or use either donated containers kept at the van or compostable paper bags.

Most of the fare is bought in from Suma and Infinity, two British-owned wholefoods wholesalers which specialise in vegan, vegetarian and organic foods.

Other products are made by local suppliers, including Cambridge Honeybees, Hot Numbers Coffee and Peichin's Table, which produces Asian-inspired sauces and condiments.

Essentials such as pasta, olive oil and toilet roll sit next to vegan pick-n-mix sweets, natural deodorant and dog shampoo bars in the van.

                                                              The van mainly stocks vegan and vegetarian wholefoods                                                                                                                                                             Tom Jackson/BBC

Whether VanJarred's prices can compete with supermarkets "really depends on what you get", Ms Lightowlers said, with herbs, spices, fruit and nuts on the cheaper end and local produce often on the more expensive end.

"If you shop organic it's probably cheaper to go to a refill shop because there is a bit of a premium on it in the supermarkets," she said.

The prices for all their products are listed on the company's website, , external

with organic porridge oats at 35 pence per 100g and organic lentils at 60 pence per 100g, for example. 

Ms Lightowlers met her partner Cedric while working at a biotech start-up in Cambridge.

Their second-hand electric van now stops at the Cambridge Biomedical Campus, Wellcome Campus, Babraham Campus, Clay Farm and Burwash Larder every week.

It began trading in September last year, before beginning its "zero waste, zero effort" doorstep delivery service in March.

Customers choose their products online then leave out containers for VanJarred to fill on its routes, which begin in Cambridge and span out as far as Cottenham, Fulbourn, Harston and Cambourne.

Ms Lightowlers said recycling helps people push their plastic use to the back of their minds, but that it is "quite sad how little of the plastic we put into our recycling bins is actually recycled".

Government figures suggest the UK recycling rate for waste from households stands at about 45%. Globally, less than 10% of all plastic ever produced has been recycled.

Their venture is "getting more and more popular", Ms Lightowlers said.

"It's something that I think everyone is interested in, in the back of their minds, but often I think it's difficult to prioritise," she said.

"So it's about just getting out there and explaining to people how easy it is to make the switch."

https://www.bbc.co.uk/news/articles/c62xzk45g96o