Is Plant Based Mayo Spread & Dressing Gluten Free?

The Ingredient Breakdown

As a food scientist, I look beyond the marketing claims and straight at the formulation. This product is essentially an emulsion of CANOLA OIL and WATER, stabilized to create that creamy texture we expect from mayonnaise. The base ingredients are safe; canola oil is naturally gluten-free, as are WATER, VINEGAR, and standard preservatives like SORBIC ACID.

The primary flag here is MODIFIED FOOD STARCH (POTATO, CORN). In the United States, if corn or potato is listed specifically after 'modified food starch,' it is generally considered gluten-free. However, the term 'modified food starch' without a source can sometimes be derived from wheat. Because this label explicitly lists potato and corn, the risk is low, but not zero due to potential cross-contamination in manufacturing facilities.

Other ingredients like SUGAR, SALT, and NATURAL FLAVORS are standard in condiments. The LEMON JUICE CONCENTRATE provides the necessary acidity to balance the oil, while PAPRIKA EXTRACT gives it that classic mayonnaise hue. None of these pose a gluten threat directly.

Nutritional Value

From a nutritional standpoint, this is a classic fat-based spread. The primary macronutrient is fat, derived from CANOLA OIL. Canola oil is often touted for its heart-healthy monounsaturated fats, making it a better choice than the soybean or cottonseed oils found in some traditional mayos.

The calorie density is typical for mayonnaise, meaning it is energy-dense. If you are monitoring your caloric intake for weight loss, portion control is essential here. The inclusion of SUGAR adds a minor caloric load, but it is generally negligible per serving. For those on strict keto or low-carb diets, the oil content is fine, but check the specific serving size carb count on the nutrition label to ensure it fits your daily limits.