One other thing:
(http://www.unileverfoodsolutions.us/wu_cache/img/014/73442/Hellmanns_Deli_0000x0000_0.jpg)
The unmistakable taste of Hellmann's® Real Mayonnaise, with its creamy smooth texture and real simple ingredients originates from the creation of Hellmann’s® Mayonnaise in a New York deli of Richard Hellmann in 1905. Its quality is symbolized by the Blue Ribbon that is used to mark only the best.
(http://24.media.tumblr.com/tumblr_lqhy2gCHBk1r1rgjfo1_1280.jpg) (http://c2.soap.com/images/products/p/aun/aun-666_1z.jpg) (http://1.bp.blogspot.com/-xswcuSbgZ4U/TV3Fo2D2zfI/AAAAAAAAAv0/tT-4qV_UITA/s320/best+foods+mayonnaise.jpg)
But DON'T even try to tell me about:
(http://i77.photobucket.com/albums/j59/dogfood2k3/Miracle_Whip.jpg)
Gag! I mean--as IF!
:P :P ::) ::) :laugh: :laugh:
http://en.wikipedia.org/wiki/Hellmann's_and_Best_Foods
Hellmann's and Best Foods are brand names that are used for the same line of mayonnaise and other food products. The Hellmann's brand is sold in the United States east of the Rocky Mountains, and also in Latin America, Europe, Middle East and Canada. The Best Foods brand is sold in the United States west of the Rocky Mountains, and also in Asia, Australia, and New Zealand.
Hellmann's and Best Foods are marketed in a similar way. Their logos and web sites resemble one another, and they have the same English slogan: "Bring out the best".
Both brands were previously sold by the U.S.-based Bestfoods Corporation, which also sold several other food products in addition to Hellmann's and Best Foods mayonnaise. Bestfoods, known as CPC International before 1997, was acquired by Unilever in 2000.
History
In 1905, Richard Hellmann from Vetschau, Germany, opened a delicatessen on Columbus Avenue in New York City, where he used his wife's recipe to sell the first ready-made mayonnaise. It became so popular that he began selling it in bulk to other stores. In 1912 he built a factory for producing Mrs. Hellmann's mayonnaise. It was mass marketed and called Hellmann's Blue Ribbon Mayonnaise. It was so successful, Hellmann closed his delicatessen by 1917 to devote full-time to his mayonnaise business
While Hellmann's Mayonnaise thrived on the U.S. East Coast, the California company Best Foods introduced their own mayonnaise. Best Foods Mayonnaise became popular on the West Coast, and was operating a major plant in San Francisco in the first half of the twentieth century. In 1932, Best Foods bought the Hellmann's brand. By then both mayonnaises had such commanding market shares in their respective halves of the country that the company decided that both brands and recipes be preserved. To this day:
Best Foods Mayonnaise is sold west of the Rocky Mountains, specifically, in and west of Montana, Wyoming (!!!!), Colorado, and New Mexico.
Hellmann's is sold east of the Rockies, specifically, in and east of the Frontier Strip (North Dakota, South Dakota, Nebraska, Kansas, Oklahoma, and Texas).[1][2]
In 1955, Best Foods acquired Rosefield Packing Co., makers of Skippy peanut butter. Best Foods was bought by Corn Products Refining Company in 1958 to form Corn Products Company, which in 1969 became CPC International Inc. Hellmann's mayonnaise arrived in the United Kingdom in 1961 and, by the late 1980s, had over 50% market share.[3]
Prior to 1960, Hellmann's and Best Foods were advertised both in the same advertisements. The ads pointed out that it is known as Hellmann's in the East, and Best Foods in the West. Around 1968 the Best Foods brand added the Blue Ribbon from the Hellmann's brand, making them more sister products. Since 2007, both brands have exactly the same design.
In 1997, CPC International split into two companies: Bestfoods, becoming its own company once more, and Corn Product International. [4] Bestfoods was acquired by Unilever in 2000.
The main difference between Miracle Whip and mayonnaise are the sweeteners: high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively, of Miracle Whip.
:o :o :-X :-X :P :P
http://www.neatorama.com/2006/12/22/whats-the-difference-miracle-whip-vs-mayonnaise/#!G9PWS
What's the Difference?
Miracle Whip vs. MayonnaiseBy Alex Santoso
Friday, December 22, 2006 at 3:49 AM(http://static.neatorama.com/images/2006-12/mayonnaise-vs-miracle-whip.jpg)
The Dilemma: Two thick white dressings with similar flavor in similar-looking jars are bearing down on you from your refrigerator, and you're asking yourself just one question: "Do I feel lucky?" Well, do ya, punk?
People You Can Impress: deli-goers and anyone killing time in the checkout line.
The Quick Trick: Taste them both side by side. The sweeter one is Miracle Whip.
The Explanation: In 1756, the French under Louis François Armand de Vignerot du Plessis, duc de Richelieu, captured Mahón on the Spanish-held island of Minorca. In honor of this victory, the duc's chef created a new dressing for his master: Mahonnaise. It wasn't until 1905, however, at Richard Hellmann's New York deli, that Americans got to taste the goods. But boy, did it catch on! Within seven years, he'd mass-marketed the condiment as Hellmann's Blue Ribbon Mayonnaise.
To be frank, mayo is one of those love-it-or-hate-it things. The lovers know that, in its most authentic form, mayo's a pretty simple affair: raw egg yolks, oil, lemon juice or vinegar, and spices. Not much room for improvement.
But in 1933, Kraft Foods though differently. Inventor Charles Chapman's patented emulsifying machine allowed regular mayonnaise to be evenly blended with cheaper dressings and more than 20 different spices (plus sugar). The result was Miracle Whip, which debuted at the 1933 Chicago World's Fair. Promising to create "Salad Miracles with Miracle Whip Salad Dressing," the Whip was an instant hit (Note: It's not known if the dressing is responsible for any non-salad-related miracles.)
The main difference between Miracle Whip and mayonnaise are the sweeteners: high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively, of Miracle Whip.
And a Word About Grey Poupon: While we're on the subject of condiments, we couldn't resist the opportunity to squeeze in a quick fact about mustard, or more specifically Grey Poupon. While it sounds hoity-toity, the name Grey Poupon isn't so much about the mustard's color as it is the names of two 18th-century big-time mustard firms from Dijon (run by guys cleverly named Maurice Grey and Antoine Poupon). The name can be a bit confusing, and even unappetizing, to French speakers, as poupon means "newborn baby."