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Hellmann's, Amora, Calvé, Wish-Bone

Sensational food providing sensational moods.

SaladBringing out the best in dressings

The Hellmann's worldwide brand family, consisting of Hellmann's, Amora, Calvé and Wish-Bone, is the largest dressings business around the globe. Hellmann's is also the world's no. 1 mayonnaise brand.

How it all began

All four brands are renowned for their quality products and have enjoyed long and successful histories. The Amora brand can trace its ancestry back to the late 18th century, becoming a mainstream family brand in the twentieth century. In the late 19th century, the Calvé brand was created by a visionary Dutch entrepreneur called Jacob Cornelis van Marken. 

More than mayonnaise

In 1905, a German immigrant named Richard Hellmann opened a delicatessen store in New York City and started selling mayonnaise using his wife's delicious recipe. In 1912, glass jars with the famous blue ribbons were introduced. Today, the ribbon has become an icon of product quality and proof of the enduring popularity of the mayonnaise.

Sicilian heritage

The 'youngest' brand is Wish-Bone. Just after World War II, Philip Sollomi opened a family-style restaurant in Kansas City called The Wish-Bone, serving chicken specialities and spicy salad dressings, made by his Sicilian mother.

Wholesome & straightforward

Nowadays, Hellmann's and its sister brands cover a range of products varying from mayonnaise, ketchup and mustard to salad dressings and table sauces. We are dedicated to offering simple, uncomplicated products, made from wholesome ingredients. Our products are convenient and simple to use, adding taste, texture and pleasure to your meal, whether at the dining table, barbecue, picnic or on the move. 

Hellmann's happy couplePleasurable food you can feel good about

Our mayonnaise and salad dressings are a natural source of 'good oils' and contain essential fatty acids and important vitamins. 

Our brands also offer a wide range of light, low-carb and low-cholesterol products. Recent examples are Hellmann's Canola mayonnaise in the USA, Hellmann's Extra Light Mayo in the UK and a cholesterol-free mayonnaise has been introduced in Chile and Brazil. 

Products from the Hellmann's World family of brands have a fantastically creamy taste and texture that has never been matched. That's why they have become leading brands around the world.

Nutrition Enhancement Programme

We're committed to reducing the oil, sugar and sodium in our products wherever possible. Find out more about Unilever's Nutrition Enhancement Programme.

Hellmann's whisperDid you know?

  • Hellmann's mayonnaise can even be used as part of a cholesterol-lowering diet because of its unsaturated fatty acids
  • One teaspoon of mayonnaise constiutes only 2% of your average daily energy intake (based on a daily intake of 2250 kcals)
  • Research shows that eating salad with full-fat dressings helps release the vitamins in the salad *
  • Research also shows that consuming a salad with a fat-free dressing at the start of a meal can help you manage your weight **    

Hellmann's 2006 - Miam's gammeInnovations

In addition to light, low-carb and low-cholesterol mayonnaise, Hellmann's World innovations include varieties of salad dressing, mustards, ketchups and dipping sauces.

From our range

Hellmann's real mayo
Hellmann's real mayo
Amora vinaigrettes
Amora vinaigrettes
Calvé ketchup
Calvé ketchup
Wish-Bone classic Italian salad dressing
Wish-Bone classic Italian salad dressing

Related sites

Careline

Our carelines around the world can help answer your queries.

*Melody J Brown, Mario G Ferruzzi, Minhthy L Nguyen, Dale A Cooper, Alison L Edridge, Steven J Schwartz, Wndy S White - Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection.
[Date: 2004, Country: US]
[Journal: Americal journalof Clinical Nutrition; 80; 396-403].

**Barbara J Rolls, Liane S Roe, Jennifer S Meengs - Salad and Satiety: Energy density and portion size of a first-course salad affect energy intake at lunch .
[Date: 2004; Country: US]
[Journal of the American Dietetic Association; 104; 1570-1576].