Latest news with #Hellmann's
Time Out
01-07-2025
- Entertainment
- Time Out
A mayo-themed art gallery is coming to the Lower East Side next week
Clear your calendars and prep your taste buds: Next week, Hellmann's Mayonnaise is opening a pop-up art gallery on the Lower East Side —and it's entirely mayo-themed. Dubbed The Art of the Mayoment, this playful, absurdist exhibit explores what happens when culinary joy interrupts creative genius. Spoiler alert: Sandwiches win. Opening Wednesday, July 9 at 155 Suffolk St. for one day only, the gallery is the brainchild of creator Kareem Rahma (ye of " Subway Takes" fame) and celebrates what Hellmann's calls the 'Mayoment,' that instant when a bite is so good, it halts everything else, even your art. Instead of showcasing polished, museum-ready pieces, the exhibit leans into that pause: Each featured work is deliberately unfinished, abandoned mid-stroke after the artist succumbed to the pull of a particularly great burger. Or BLT. Or anything slathered with mayo, really. 'I was halfway through an incredible sandwich —the kind that makes everything else disappear—when it hit me,' Rahma said. 'That feeling of being totally lost in the moment, that was the spark.' So, what does this all look like? Think pop art vibes, irreverent humor and high-concept hunger. Visitors can expect dramatic canvases with tantalizing gaps and half-drawn figures, their momentum clearly interrupted by creamy inspiration. And yes, there will be snacks—light bites and beverages will be served to help guests have a Mayoment of their own. View this post on Instagram A post shared by Hellmann's Mayonnaise (@hellmannsmayonnaise) The installation is part of Hellmann's broader summer campaign celebrating the emotional (and arguably artistic?) power of a perfect sandwich. It's also tapping into the Instagrammable, immersive-exhibit craze à la the Museum of Ice Cream and the Museum of Pizza before it. But where those leaned sugary and nostalgic, The Art of the Mayoment is savory, cheeky and oddly philosophical. If you can't make it to Suffolk Street, you're not totally out of luck. Starting July 10, Hellmann's is launching a giveaway on Instagram where lucky fans can win a personalized portrait, made with mayonnaise, of course. Whether you're a condiment connoisseur, an art-world irony lover or just really, really into sandwiches, this LES pop-up might be your next great cultural distraction. Or at least a solid excuse to cancel your afternoon plans. After all, nothing says New York summer like mayo and modern art.
Yahoo
30-05-2025
- Business
- Yahoo
Israel's actions in Gaza are genocide, says Ben & Jerry's
The independent board of Ben & Jerry's has claimed that Israel is committing genocide in Gaza in a move that threatens to further inflame tensions with its parent company Unilever. The ice cream brand, known for its outspoken approach to social issues, said: 'We join with those around the world who denounce the genocide in Gaza. 'We stand with all who raise their voices against genocide in Gaza – from petition-signers to street marchers to those risking arrest.' The independent board made the comments in a statement seen by Reuters. Its description of Israel's actions as genocide comes just weeks after one of the brand's co-founders, Ben Cohen, was arrested in the US Senate for protesting against the provision of military aid to Israel during testimony by Robert F Kennedy Jr, the US health secretary. The statement by the independent board threatens to deepen the disagreement between Ben & Jerry's and Unilever. The two sides have been at odds over Israel and Gaza for many months. The ice cream brand sued Unilever in November 2024, claiming that the company had attempted to block it from making public statements about the conflict. The two companies have clashed over Israel before, including in 2021 when Ben & Jerry's stopped selling its ice cream in the occupied West Bank, arguing that doing business there was 'inconsistent' with its values. In response, Unilever sold its Israeli ice cream business, causing a legal battle that was later resolved. Founded by Cohen and Jerry Greenfield in 1978 in Vermont, Ben & Jerry's has repeatedly spoken out on issues such as refugees' rights, LGBTQ+ issues and climate change. Though it has been owned by Unilever since 2000, an agreement was written into its $326m (£241m) acquisition deal to allow the company to continue operating with an independent board. This effectively protected the company's ability to take a stand on social issues. However, Ben & Jerry's has accused its owner of undermining that deal. In March, the brand accused Unilever of ousting Dave Stever, its chief executive, over his outspoken approach to political and social issues, rather than because of performance. Escalating tensions threaten to overshadow the much-anticipated spin-off of Unilever's ice cream arm into a separate business in an effort to streamline and focus on its core business of consumer goods such as Dove soap and Hellmann's mayonnaise. A Unilever spokesman said: 'We took notice of the comments made by members of the social mission board of Ben & Jerry's. 'Unilever supports efforts for a peaceful resolution and the end of violence to conflicts around the world. Unilever is in litigation with the above mentioned board and will not comment on its positions.' Ben & Jerry's and its founders were approached for comment. Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
Yahoo
30-05-2025
- Business
- Yahoo
Israel's actions in Gaza are genocide, says Ben & Jerry's
The independent board of Ben & Jerry's has claimed that Israel is committing genocide in Gaza in a move that threatens to further inflame tensions with its parent company Unilever. The ice cream brand, known for its outspoken approach to social issues, said: 'We join with those around the world who denounce the genocide in Gaza. 'We stand with all who raise their voices against genocide in Gaza – from petition-signers to street marchers to those risking arrest.' The independent board made the comments in a statement seen by Reuters. Its description of Israel's actions as genocide comes just weeks after one of the brand's co-founders, Ben Cohen, was arrested in the US Senate for protesting against the provision of military aid to Israel during testimony by Robert F Kennedy Jr, the US health secretary. The statement by the independent board threatens to deepen the disagreement between Ben & Jerry's and Unilever. The two sides have been at odds over Israel and Gaza for many months. The ice cream brand sued Unilever in November 2024, claiming that the company had attempted to block it from making public statements about the conflict. The two companies have clashed over Israel before, including in 2021 when Ben & Jerry's stopped selling its ice cream in the occupied West Bank, arguing that doing business there was 'inconsistent' with its values. In response, Unilever sold its Israeli ice cream business, causing a legal battle that was later resolved. Founded by Cohen and Jerry Greenfield in 1978 in Vermont, Ben & Jerry's has repeatedly spoken out on issues such as refugees' rights, LGBTQ+ issues and climate change. Though it has been owned by Unilever since 2000, an agreement was written into its $326m (£241m) acquisition deal to allow the company to continue operating with an independent board. This effectively protected the company's ability to take a stand on social issues. However, Ben & Jerry's has accused its owner of undermining that deal. In March, the brand accused Unilever of ousting Dave Stever, its chief executive, over his outspoken approach to political and social issues, rather than because of performance. Escalating tensions threaten to overshadow the much-anticipated spin-off of Unilever's ice cream arm into a separate business in an effort to streamline and focus on its core business of consumer goods such as Dove soap and Hellmann's mayonnaise. A Unilever spokesman said: 'We took notice of the comments made by members of the social mission board of Ben & Jerry's. 'Unilever supports efforts for a peaceful resolution and the end of violence to conflicts around the world. Unilever is in litigation with the above mentioned board and will not comment on its positions.' Ben & Jerry's and its founders were approached for comment.
Epoch Times
20-05-2025
- General
- Epoch Times
French Onion Dip
View the Sweet onions transform into something magical when caramelized—they go from sharp and pungent to sweet and savory, with a deep, jammy flavor that makes everything taste better, from smash burgers and grilled cheese to baked potatoes. This French onion dip takes all that What You'll Need To Make French Onion Dip Jennifer Segal Butter: Adds richness and helps caramelize the onions for a deep, sweet flavor. Sweet Onions: Lend a mellow, caramelized sweetness that defines the dip. Look for varieties like Vidalia, Walla Walla, or Maui Dried Thyme: Brings an earthy, aromatic note to complement the sweetness of the onions. Cream Cheese: Provides a smooth, creamy texture, helps thicken the dip, and adds a subtle tanginess. Be sure it is softened before using (you can give it a quick blast in the microwave at 50 percent power). Sour Cream: Adds a tangy flavor and creamy consistency, balancing the richness of the onions and the mayo. Mayonnaise: Contributes to the creaminess of the dip. Always use a good-quality brand like Hellmann's or Duke's—it makes a big difference. Worcestershire Sauce: Adds a wonderful umami flavor, giving the dip a rich depth. Garlic Powder: Provides a subtle garlic flavor that complements the caramelized onions. Sugar: Helps intensify the natural sweetness of the onions. Fresh Chopped Chives: An optional ingredient that adds a fresh, mild onion flavor, and color as a garnish. Potato Chips And/Or Crudités: Perfect crunchy accompaniments for dipping. Step-By-Step Instructions Over medium heat, melt the butter in a large skillet and add the onions, salt, pepper, and thyme. Jennifer Segal Cook the onions, stirring often, until they are soft and caramelized, about 20 minutes. If they begin to burn, lower the heat. Towards the end, deglaze the pan by adding one tablespoon of water at a time, using just a few tablespoons in total, to scrape up any browned bits. Transfer the onions to a plate and let them cool. Jennifer Segal In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Jennifer Segal Mix until creamy and smooth. Related Stories 2/24/2025 2/3/2022 Jennifer Segal Add the cooled onions to the bowl. Jennifer Segal Mix until the onions are evenly incorporated. Jennifer Segal Serve the dip at room temperature, topped with chives, and pair it with potato chips and/or crudités. The dip can be made up to 3 days in advance and stored in a covered container in the refrigerator. Before serving, let it sit at room temperature for about 30 minutes. Stir well and adjust the seasoning if needed. Jennifer Segal French Onion Dip Serves 8 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes 3 tablespoons unsalted butter 2 large sweet onions, chopped (about 3 cups) 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon dried thyme 4 ounce cream cheese, softened (see note) 1/2 cup sour cream 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1/8 teaspoon sugar 2 tablespoons fresh chopped chives, for serving (optional) Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and thyme, and cook, stirring often, until the onions are soft and caramelized, about 20 minutes. If the onions start to burn, lower the heat. Towards the end of cooking, deglaze the pan by adding one tablespoon of water at a time, using only a few tablespoons in total, to scrape up any browned bits from the bottom of the skillet. Transfer the onions to a plate to cool. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Mix at medium speed until smooth and evenly combined. Stir in the cooled onions until they are thoroughly incorporated. Taste and adjust the seasoning, if necessary. Serve the dip at room temperature, sprinkled with chives (if using), alongside potato chips and/or crudités. Jennifer Segal Notes Note: To quickly soften cream cheese in the microwave, remove the wrapper and place it on a microwave-safe plate. Microwave on 50 percent power in 5 to 10-second intervals until soft but not melted. This method ensures it softens evenly without turning runny. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Remove the dip from the refrigerator about 30 minutes before serving to let it come to room temperature. Give the dip a good stir and adjust seasoning, if necessary. Nutrition Information Serving: 3.5 tablespoons, Calories: 287kcal, Carbohydrates: 11g, Protein: 2g, Fat: 27g, Saturated Fat: 10g, Cholesterol: 46mg, Sodium: 405mg, Fiber: 1g, Sugar: 7g This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Yahoo
16-05-2025
- Business
- Yahoo
Aquafaba Market Analysis, Size, Share, Growth, Trends, and Forecasts Report 2025-2032: Strategic Partnerships and Eco-friendly Innovations Drive Expansion
The global aquafaba market is set to soar, reaching $57.8M by 2032, up from $25.8M in 2025, with a CAGR of 12.2%. As a sustainable egg white alternative, aquafaba is gaining traction in vegan and gluten-free products, addressing demand for allergen-friendly foods and aligning with sustainability goals. Dublin, May 16, 2025 (GLOBE NEWSWIRE) -- The "Aquafaba Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2025-2032 - (By Form, End Use, Distribution Channel, Geographic Coverage and By Company)" has been added to offering. The global aquafaba market is set for substantial growth, expected to reach US$ 57.8 million by 2032, expanding from US$ 25.8 million in 2025. This reflects a compound annual growth rate (CAGR) of 12.2% between 2025 and 2032. Aquafaba is rapidly transitioning from a niche ingredient to a mainstream staple, particularly in health, vegan, and gluten-free sectors. With increased consumer awareness, product innovation, and regional support for sustainable food systems, aquafaba is poised for significant adoption in commercial and home cooking. Companies investing in education, product development, and strategic partnerships are well-positioned to capture market growth. The ascent of aquafaba is driven by consumer demand for clean-label, low-fat, and cholesterol-free ingredients. Its properties of emulsification, binding, and foaming make it a versatile replacement for eggs, contributing to the reduction of a product's carbon footprint by up to 85%, thus aligning with global sustainability goals. The increased adoption of aquafaba in baking, sauces, beverages, and ready-to-eat foods is evident among both home cooks and industrial producers, facilitated by the availability of its liquid and powdered forms. Key Market Drivers Demand for Gluten-Free and Allergen-Friendly Foods: Aquafaba meets the increasing demand for food products that are free from gluten and common allergens. It mimics egg whites without triggering allergies, making it ideal for gluten-free and vegan baked goods. The ingredient supports the creation of quality products like muffins, cookies, and cakes. Rising Vegan Population: Aquafaba's popularity is rising among vegan consumers who seek egg-free alternatives. Brands like Hellmann's and Follow Your Heart have introduced vegan mayonnaise using aquafaba, while companies like Oggs and Vor Foods offer baked goods made with this sustainable ingredient. Business Opportunities and Market Trends Startups like Fabumin are innovating by producing powdered aquafaba from upcycled legume water, improving shelf stability and usability for food manufacturers. This innovation is attracting international brands for commercial applications in cakes, sauces, and ready-to-eat meals. Aquafaba's use extends beyond food, spanning cosmetics, cultivated meat production, and microbiome solutions, further driving demand and showcasing its adaptability across industries. Challenges in the Market Despite its benefits, aquafaba remains underrecognized outside niche vegan and health-centric circles. Misconceptions and concerns over sodium content or BPA from canned sources hinder its broader adoption. Increasing consumer education, usage guidelines, and prominent retail presence are necessary for aquafaba to become a kitchen staple. Regional Analysis North America: Leading with a projected 37.4% market share by 2025, North America's demand is driven by rising celiac disease rates and a growing vegan population. Major players are innovating to cater to this market. Europe: With a focus on veganism and plant-based diets, Europe is a promising market for aquafaba. Regulations and sustainability awareness support market growth, particularly in bakery and ready-to-eat sectors. Competitive LandscapeProminent market participants are enhancing their product offerings and include: OGGS Happy Dance Haden's Aquafaba Ingredion Incorporated Dasca Group The Very Food Co. Casa Amella Bio Food SLU EURO S.P.I.D. srl Symrise SOS Chefs Chickplease Saheli Global Aquafaba Market Scope By Form: Powder Liquid Flakes By End Use: Sauces and Dressing Cocktails Baking and Confectionery Cakes and Pastries Cookies and Biscuits Breads and Muffins Others By Distribution Channel: B2B B2C Hypermarket/Supermarket Convenience Store Online Retail Other By Region: North America Europe Asia Pacific Latin America Middle East & Africa For more information about this report visit About is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends. CONTACT: CONTACT: Laura Wood,Senior Press Manager press@ For E.S.T Office Hours Call 1-917-300-0470 For U.S./ CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
