Let's get back to basics...real food...real ingredients and fresh, local vegetables. Sounds good to me, even if the company putting forward the message is a huge multinational (Unilever by way of Hellman's Mayo).

Go for a delicious ad ...

I think Tom Phipott at Grist is right in critizing Unilever as hypocritical. However, he may overlook the benefit of a company encouraging local, Canadian food: the message is likely to reach audiences outside the green-warrior demographic.

Thanks for the ingredients listing idea Tom:

The ingredients in Hellmann’s “Light Mayonnaise Dressing”:

WATER, MODIFIED CORN STARCH, SOYBEAN OIL, VINEGAR, HIGH FRUCTOSE CORN SYRUP, EGG WHITES, SALT, SUGAR, XANTHAN GUM, LEMON AND LIME PEEL FIBERS, COLORS ADDED, LACTIC ACID, (SODIUM BENZOATE, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, PHOSPHORIC ACID, NATURAL FLAVORS.

Ingredients in Hellmann's Real Mayonaise

INGREDIENTS: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY).

Or how about making your own Mayonaise, from an incredibly detailed & illustrated recipe :

The ingredients

• 2 large, fresh, organic or pasteurized eggs. The egg is not cooked so it must be certifiably fresh and/or pasteurized. I use date-stamped eggs, or the fresh ones I can buy from a local farm.
• 1 to 1 1/2 cups of oil. The choice of oil varies based on what you intend the mayo to be used for. Normally I use a flavorless oil such as peanut or safflower, but for making a mayo for dipping vegetables in, or as a basis for aioli (garlic mayonnaise) I use either a mixture of safflower and extra virgin olive oil, or olive oil alone. If you use all olive oil, the predominant taste in your mayo will be olive oil. My usual preference is for the egg flavor to be more forthcoming.
• 1-2 Tbs. lemon juice or white wine vinegar. Again, the amount of acidic liquid you add will influence the flavor of your mayo.
• 1/2 to 1 tsp. salt, to taste.
• Optional: 1/4 Tbs mustard powder, OR 1 Tbs. mustard. Again...the type of mustard and the amount will also change the flavor. I actually prefer no mustard at all, or just a smidgen of mustard powder.

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