[tubepress mode=”playlist” playlistValue=”UUi-h-thQ2WT-8gaTAjtlKUw” thumbHeight=”80″ thumbWidth=”120″ orderBy=”position” embeddedHeight=”340″ embeddedWidth=”550″ autoshowInfo=”false” showRelated=”false”]Miracle Whip
In 1933 Kraft developed a new dressing similar to mayonnaise, but as a less expensive alternative. Premiering at the Century of Progress World’s Fair in Chicago in 1933, Miracle Whip was an instant success as a condiment on fruits, vegetables and salads.
According to Kraft archivist Becky Haglund Tousey, Kraft developed the product in-house using a patented “emulsifying machine” (invented by Charles Chapman) to create a product blending mayonnaise product and less expensive salad dressing, sometimes called “boiled dressing.” The machine (dubbed “Miracle Whip” by Chapman) ensured that the ingredients (including more than 20 different spices) could be thoroughly blended.
However, another story claims that Miracle Whip was invented in Salem, Illinois, at Max Crosset’s Cafe, where it was called “Max Crossett’s X-tra Fine Salad Dressing”. Crosset sold it to Kraft Foods in 1931 for $300 (approximately $4,621.36 in 2013). While admitting that Kraft did buy many salad dressings, Tousey disputes the claim that X-tra Fine was Miracle Whip.
Current primary ingredients are water, soybean oil, vinegar, HFCS, sugar, modified corn starch, and dried eggs. The HFCS and corn starch are made from non genetically modified maize. Ingredients making up less than 2% of product include salt, mustard flour, paprika, spice, natural flavor, potassium sorbate, enzyme modified egg yolk, and dried garlic.
Miracle Whip does not meet the minimum requirement of 65% vegetable oil to be labeled as mayonnaise as dictated by the U.S. Food and Drug Administration.