About Us


Hellmann’s® was founded in 1905, committed to the principles of using only real, simple ingredients – like eggs, oil and vinegar. As we’ve grown over the decades, we have continued our commitment to real food while developing new and innovative ways to inspire families to incorporate more fresh, simple ingredients into their lives.

Hellmann’s® is on a mission to use Free Run Eggs in all of our products by 2020 and we are pleased to say we are well on our way.

We began by adding 100% Free Run Eggs to Hellmann’s ½ the Fat and Hellmann’s with Olive Oil.

Our goal is to incorporate Free Run Eggs into all of our products as a greater and more consistent Canadian supply of Free Run Eggs becomes available. Currently, the available certified Free Run Egg supply in Canada cannot meet the production requirements of all Hellmann’s products sold in Canada. Canadians told us that it was important to them that we source our Free Run Eggs in Canada so we are actively working with our Canadian suppliers to build up the supply of Free Run Eggs.

We are now starting to add Free Run Eggs gradually to our Hellmann’s Real Mayonnaise. Due to Free Run Eggs supply limitations and the way we bottle Hellmann’s® Real Mayonnaise, each jar will contain a range of Free Run Eggs from 0% to 100%. As supply grows, we will continue to increase the amount of Free Run Eggs in Hellmann’s® Real Mayonnaise.

At Hellmann’s®, we’re committed to offering consumers real food using simple, authentic ingredients and free run eggs are an expression of our brand promise.

Here’s a brief history of the brand to show how our products have evolved, but our commitment has stayed the same.

1903: Richard Hellmann Arrives in New York City

Immigrating from Germany, Richard Hellmann arrives in the US and takes a job at a wholesale grocer

1905: The Origin of Hellmann's® Mayonnaise

Richard Hellmann opens a delicatessen in New York City and serves his wife's recipe for mayonnaise as a feature condiment. The recipe was such a hit that he began selling it in wooden boats to customers. Like the other top-of-the-line quality products for sale in his deli, the mayonnaise was marked with a blue ribbon.

1912-1913: Hellmann’s “Blue Ribbon” Mayonnaise is distributed

Packaged in glass jars, this increasingly popular condiment begins its commercial distribution. Did you know that Hellmann’s was originally known as Hellmann’s Blue Ribbon Mayonnaise?

1927: Richard Hellmann’s Inc. is purchased by General Foods Corp.

With demand for this delicious product growing, General Foods Corp. purchased Richard Hellmann’s condiment for national distribution in the US.

1950-1959: Hellmann’s is introduced to Canada

As Hellmann’s became available across the country, it didn’t take long for Canadians to fall in love with it. 

1985: Hellmann’s ½ the Fat is introduced

Wanting to provide our fans with the same great taste in a lighter recipe, we introduced  Hellmann’s ½ the Fat. 

2006: Hellmann’s Olive Oil is introduced

Yum! Hellmann’s with Olive Oil was created, with the same creaminess that you expect from Hellmann’s. The addition of Olive Oil makes it a source of omega-3 polyunsaturated fat.

2007: Launch of the Real Food Movement 

Hellmann’s believes that kids who get their hands on real food early in life end up loving it. That’s why we started the Real Food Movement - to help Canadians put more real food on their tables.

2010: Hellmann’s replaces all eggs in ½ the Fat formula with Free Run Eggs 

Hellmann’s was founded on the principle of real, simple ingredients. Staying true to this commitment, we started introducing 100% Canadian free-run eggs to our Hellmann’s ½ the Fat mayonnaise.

2011: Hellmann’s replaces all eggs in our Olive Oil formulas with Free Run Eggs

Continuing our commitment to using real, simple ingredients and responding to our customers’ growing requests for Free Run Eggs, Hellmann’s started using only Free Run Eggs in our Hellmann’s with Olive Oil products.