THE MAYO
THAT STARTED
WITH TUNA SALAD.
A gluten-free, dairy-free fitness obsessive who couldn't find a mayo worth eating. So she made one.
It started with a substitution.
My name is Caroline. I've been obsessed with fitness and clean eating since high school — partly by choice, partly because I've been allergic to gluten and dairy my whole life.
One day I was making tuna salad and reached for Greek yogurt instead of mayo. But Greek yogurt as a mayo substitute? It just doesn't taste good. There had to be something better.
The 100g protein problem.
When you're trying to hit 100 to 150 grams of protein a day, you need protein in everything. Every meal, every snack, every condiment.
I wanted the creaminess and flavor of real mayo with the nutrition profile of something that actually supported my goals.
You need it in everything.
Harder than it sounds.
Creating protein mayo wasn't easy. Adding protein to a product that's traditionally made with so much oil is genuinely difficult.
But we got there. Avocado oil. Cage-free whole eggs. Collagen peptides. Ten ingredients total. Zero gluten. Zero dairy. And 2 grams of protein per tablespoon.
The perfect functional food.
Wickfield is for people like me — people who care about what they eat, work hard for their body, and refuse to sacrifice flavor for function.
This is the in-between product the world needed. Not Greek yogurt. Not traditional mayo. Something better than both.
BUILT ON
REAL VALUES.
No seed oils. No preservatives. No fillers. If you can't say it out loud, it's not in our jar.
Fitness isn't just the gym. It's every meal, every bite, every tablespoon of mayo on your sandwich.
Born from a real allergy, built for everyone. Clean food shouldn't be a compromise.
Better for you doesn't mean worse to eat. We refused to launch until it tasted exactly right.
JOIN THE
WAITLIST.
Get early access when Wickfield launches. First dibs, exclusive pricing, behind the scenes.