An Emulsion That Holds — in a Kadhai or a Sandwich.
Image is for illustrative purpose only - actual product may vary.
The Problem Statement
India cooks with mayo — and eggless emulsions split the moment they hit a hot kadhai. Add a brief to cut fat, carry bold tandoori and barbeque flavours without breaking the base, and hold quality across third-party plants.
Founders’ Involvement, Experience and Hack
Designed an emulsifier–hydrocolloid architecture that survives cooking temperatures, used fat-structuring for creaminess with less fat — then built one flavour-ready base platform so tandoori, barbeque, garlic and mint variants drop in without re-engineering the emulsion each time.
Commercial Scale & Impact
A cook-stable flavoured-mayo range and gravy bases that take Nutralite beyond the breakfast table — into kitchens, cafés and foodservice.
Case stories are illustrative retellings of real project experience across these brands