Did you know it takes 83L of water to produce just the egg-content in an average jar of traditional mayonnaise? Crazy, huh! That’s why instead of eggs, the Dibble crew use aquafaba – the water leftover from cooked chickpeas – to make allergen free, plant-based mayonnaises and aioli.
Work in food service or own a cafe or restaurant? Want to make the switch to a more sustainable food practice? Well, the #dibblechallenge is for you! We’re so confident your customers will love our products that your first bulk-pack is on us.