Mayonnaise, low fat
Climate footprint in kg CO2e/kg
Detailed background data
It has been assumed that the food processing industry is located in Denmark. The recipe is an estimate based on the composition of Hellmann's low fat mayo (Open Food Facts 2020p) and regular mayonnaise (Hetherington et al. 2012). The following assumjptions are made: vinegar assumed as in regular mayo. Salt and sugar as ingredients directly defined from the nutritional facts (g sugar and g fat per 100 g). Corn starch is calculated as the total carbohydrate content in 100 g minus the contribution from sugar. Soy oil assumed as the only source of fat declared in the nutritional facts. Water as the balancing element to add up to 100%. Manufacturing based on Hetherington et al. (2012) for regular mayonnaise.
. Retail is modelled assuming the following storage: Ambient. See more details as well as literature references in the methodoly report on: www.denstoreklimadatabase.dk.
Data on inputs and outputs of the food processing industry is modelled using: Open Food Facts (2020p); Hetherington et al. (2012).