Masaka Farms unveiled its new line of eggless mayonnaise in Kigali, on May 30, introducing two flavours: lemon and cocktail. The launch drew key stakeholders, including suppliers, regulatory agencies, and media representatives. ALSO READ: The dairy factory that employs the deaf According to Luke Lundberg, the CEO of Masaka Farms, the launch of their new eggless mayonnaise marks a brand new chapter for the company as it steps outside the dairy category for the first time. “Tonight marks a brand new chapter for Masaka Farms. For the first time, we're stepping out of the dairy category and launching a brand new line of products.” The two new flavours, lemon and cocktail, are now part of what he called “the new face of Masaka Farms.” Lundberg emphasized that the product development process was rigorous and guided by the high standard of quality that Masaka Farms is known for. He highlighted that the mayonnaise’s fat content is intentionally formulated to reflect this commitment to quality, and he encourages customers to take a closer look at the label to understand what sets the product apart Peace Tumusiime, the Head of Brand and Marketing at Masaka Farms, led the team that brought the eggless mayonnaise launch to life. Speaking on behalf of the entire staff, she credited their passion and resilience for turning a bold concept into reality. “This product is a symbol of who we are becoming—innovative, responsive, and inclusive, and even if it was a tough road to development, the long nights and all the challenges we faced, at least we made it here. I thank everyone’s effort,” she said. She officially declared the new product ready for the public: “On behalf of Masaka Farms, consider eggless mayonnaise—lemon and cocktail—officially launched.” One of the chefs who attended the launch, Arsene Kwizera; “The first time I heard it was eggless, I was eager to know how it would be like, but the lemon one really surprised me. It is different, light, and honestly, I loved it. However, the cocktail one is a ready-to-use kind of sauce, as a chef, that would save me time, but I recommend trying both and choosing what you like,” he said. Sonia Iraguha, the owner of Bicu Lounge, welcomed the launch of Masaka Farm’s new eggless mayonnaise, emphasizing its value as a locally made alternative to expensive imports. As a restaurant owner, she said the availability of an affordable Rwandan-made product is a much-needed shift in a market dominated by imported brands. “I’m super happy to finally add to my Made in Rwanda collection of products we use, mayonnaise. I appreciate the economic benefit of switching from imported options that cost more than double the price. As for flavour, I like both lemon as versatile for restaurant recipe and cocktail as readymade and delicious,” she said. The eggless formulation caters to consumer preferences and dietary needs, and the product is now available in major supermarkets across Kigali, retailing between Rwf3,200 and Rwf3,500.
