Australia’s cheapest mayonnaise is also the best tasting, Choice test finds

In a comprehensive taste test conducted by consumer advocacy group Choice, the humble mayonnaise has been put under the microscope to determine which store-bought brand reigns supreme. Assessing 29 different products available on Australian supermarket shelves, the study revealed a surprising result: the most affordable option is not only the cheapest but also the highest-rated. Aldi’s Colway Real Mayonnaise secured the top spot with an impressive score of 80%, proving that quality does not always necessitate a premium price tag for the average consumer.

With a retail price of just $2.79 per jar, or 61 cents per 100g, the Aldi product outperformed more expensive competitors. Judges praised its mild, pleasant aroma and traditional appearance, highlighting a creamy, smooth texture balanced by citrus acidity and subtle notes of mustard and egg. Woolworths Whole Egg Mayonnaise matched this 80% score, priced slightly higher at 64 cents per 100g. Conversely, the Coles 97% Fat Free Mayonnaise languished at the bottom of the rankings with a score of 47%, criticized for its gummy, glue-like consistency and excessive sugar content.

Historically, traditional French-style mayonnaise is a simple emulsion of egg yolks, neutral oil, lemon or vinegar, and Dijon mustard. However, modern commercial production often deviates significantly from this standard. The Choice investigation found that 27 out of the 29 tested products contained added sugar, a departure from traditional recipes. Food consultant Brigid Treloar noted that manufacturers frequently rely on thickening and emulsifying agents to achieve a desirable mouthfeel when high-quality ingredients are substituted for cost-effective alternatives.

The ramifications of this study extend to both consumer purchasing habits and industry manufacturing standards. For shoppers, the findings validate the strategy of opting for private-label brands, which often provide superior value and quality compared to name-brand counterparts. For manufacturers, the feedback from the panel—which included chef Serkan Tamcelik and food technologist Petra Sugiarto—serves as a critical assessment of how additives and sugar levels impact the overall perception of a staple pantry item, potentially influencing future product formulations.

Looking ahead, the market for condiments remains highly competitive, with niche products like Kewpie and vegan alternatives gaining significant traction. While Kewpie maintained a loyal fanbase despite a middle-of-the-pack score of 67%, the success of Hellmann’s Plant Based Mayo, which scored 77%, indicates a growing demand for high-quality vegan options. As consumers become more discerning about ingredients and sugar content, manufacturers will likely face increased pressure to refine their recipes to meet both taste expectations and health-conscious demands in an increasingly crowded marketplace.