Ketchup

[GeneChing]

This is an old Nat Geo article referenced by a current one (https://curiosity.com/memes/ketchup-didnt-always-have-tomatoes-in-it-curiosity/#switch-your-path) that crossed my newsfeed over the weekend. I have mentioned that Ketchup was a Chinese invention, and been taken to task on it more than a few times. So I'm starting this here thread. ;)


http://theplate.nationalgeographic.com/files/2014/04/1.-Lead-and-Tease-Ketchup-1125x1500.jpg
PHOTOGRAPH BY JASMINE WIGGINS
APRIL 21, 2014

How Was Ketchup Invented? (http://theplate.nationalgeographic.com/2014/04/21/how-was-ketchup-invented/?ref=curiositydotcom)
by Jasmine Wiggins

It is a dynamic red concoction. At once savory and sweet, with just the right amount of puckering twang, it is slathered and squirted onto our favorite foods.

Even the most barren of refrigerators has a lingering bottle that clatters with the whoosh of an opened door. It is the hero of American condiments: ketchup.

In the U.S., 97 percent of households report having a bottle at the table. How did a simple sauce come to be so loved by America? It turns out ketchup’s origins are anything but American. Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China.

The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce. This probably happened in the late 17th and early 18th centuries as evidenced by a recipe published in 1732 for “Ketchup in Paste,” by Richard Bradley, which referenced “Bencoulin in the East-Indies” as its origin. (See “How a Food Becomes Famous.”)

But this was certainly not the ketchup we would recognize today. Most British recipes called for ingredients like mushrooms, walnuts, oysters, or anchovies in an effort to reproduce the savory tastes first encountered in Asia. Mushroom ketchup was even a purported favorite of Jane Austen. These early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. At this point, ketchup lacked one important ingredient.

Enter the tomato. The first known published tomato ketchup recipe appeared in 1812, written by scientist and horticulturalist, James Mease, who referred to tomatoes as “love apples.” His recipe contained tomato pulp, spices, and brandy but lacked vinegar and sugar.

Ketchup’s success was due in part because it could be kept for up to a year. Still, preservation of tomato ketchups proved challenging. Since tomato-growing season was short, makers of ketchup had to solve the problem of preserving tomato pulp year round. Some producers handled and stored the product so poorly that the resulting sauce contained contaminants like bacteria, spores, yeast, and mold—leading French cookbook author Pierre Blot to call commercial ketchup “filthy, decomposed and putrid” in 1866.

Early investigations into commercial ketchup found that it contained potentially unsafe levels of preservatives, namely coal tar, which was sometimes added to achieve the a red color, and sodium benzoate, an additive that retarded spoilage. By the end of the 19th Century, benzoates were seen as particularly harmful to health. At the forefront of the war against them was one Dr. Harvey Washington Wiley, who maintained that the use of these harmful preservatives was unnecessary if high quality ingredients were used and handled properly. (See “Chemicals Within Us.”)

Wiley partnered with a Pittsburgh man named Henry J. Heinz who had started producing ketchup in 1876. Heinz was also convinced American consumers did not want chemicals in their ketchup. In answer to the benzoate controversy, Heinz developed a recipe that used ripe, red tomatoes—which have more of the natural preservative called pectin than the scraps other manufacturers used—and dramatically increased the amount of vinegar and to reduce risk of spoilage. Heinz began producing preservative-free ketchup, and soon dominated the market. In 1905, the company had sold five million bottles of ketchup.

With the rise of commercial ketchup, recipes for the condiment slowly vanished from cookbooks. Home cooks found that homemade ketchup just didn’t taste “right.” This is not surprising. Americans now purchase 10 billion ounces of ketchup annually, which translates to roughly three bottles per person per year. If you can buy something delicious off the shelf, why on Earth would you attempt to make it?

http://theplate.nationalgeographic.com/files/2014/04/2.-Ketchup-different-angle.jpg
Photograph by Jasmine Wiggins

Why not?

Last year, during the final few, trailing days of summer, I was not quite done relishing tomatoes. I had twenty pounds of red fruit gleaming on my kitchen table. I canned most of them to use in sauces and soups for the winter, but I had an inkling to try something different. I started to think about ketchup as method of preservation just as Americans had considered the sauce in the 19th century.

My friends thought I was crazy when I told them I was making ketchup. “You can’t do that!” one said. The flavors, he went on, were impossible to reproduce. There was a reason everyone bought commercial ketchup, he insisted, because any attempt to prepare a homemade version was futile. Fortunately, I love a challenge.

One of the first recipes Henry Heinz used back in the day contained allspice, cloves, cayenne pepper, mace, and cinnamon. A second included pepper, ginger, mustard seed, celery salt, horseradish, and brown sugar. The recipe I tested includes similar ingredients. While I admit my end result tastes nothing like Heinz (that rich texture is hard to achieve), it is still quite delicious. More savory than sweet, it packs a bit of heat that mellows with time after canning.

Today, the world of condiments is metamorphosing with the rise of alternative and artisanal ketchups and the ever-increasing popularity of my personal favorite condiment, Sriracha. Despite ketchup’s nearness to our hearts and all-American reputation, it is not even number one-selling condiment in America. What is? Mayonnaise.

http://theplate.nationalgeographic.com/files/2014/04/Screen-Shot-2014-04-21-at-10.52.25-AM.png
Photograph by Jasmine Wiggins

Ketchup

From: The Homemade Pantry: 101 Foods You can Stop Buying & Start Making by Alana Chernila.

Clarkson Potter/Publishers. Link

Makes 4 cups

2 tablespoons olive oil
1 cup diced onion (large)
5 garlic cloves, minced
6 pounds ripe tomatoes, peeled, seeded, and cored, or three 28-ounce cans tomatoes, drained
3 teaspoons kosher salt, plus additional to taste
1 tablespoon paprika
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon celery salt
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1 1/2 tablespoons chili powder, plus additional to taste
1/2 teaspoon ground pepper
1/4 cup apple cider vinegar
1/4 cup distilled white vinegar
1 tablespoon packed light brown sugar
1 tablespoon honey

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook for 1 minute, while stirring.

2. Add the tomatoes, salt, paprika, cinnamon, cloves, celery salt, cumin, dry mustard, chili powder, and ground pepper and simmer, covered, stirring occasionally, for 20 minutes.

3. Blend until smooth with an immersion blender or transfer the mixture to an upright blender in two batches and puree until smooth. If transferred, return the mixture to the pot.

4. Add vinegars, brown sugar, and honey. Cook over medium heat, uncovered, stirring often, until the ketchup thickens, about 30 minutes. Adjust salt, pepper, and chili powder to taste.

[GeneChing]

The deadline blur has taken over my posting here. :o


Inventor Loses Ketchup-Packet Patent in Battle With Heinz (http://www.wsj.com/articles/inventor-loses-ketchup-packet-patent-in-battle-with-heinz-1455922575)
In fighting a patent infringement suit, Heinz requested review of Scott White’s claims

http://si.wsj.net/public/resources/images/BN-MR812_KETCHU_M_20160219173031.jpg
A patent-infringement suit claimed that the removable cover on Heinz’s Dip & Squeeze ketchup packets was a rip-off of the ‘CondiCup.’ PHOTO: GENE J. PUSKAR/ASSOCIATED PRESS
By JULIE JARGON Updated Feb. 19, 2016 8:36 p.m. ET

A Chicago inventor Friday lost his patent on a ketchup packet following a years-long battle with ketchup maker Kraft Heinz Co.

Scott White, a risk manager for the Chicago Housing Authority, claimed Heinz stole his patented idea for a flexible condiment package he called the “CondiCup” that would fit in a car’s drink holder and allow people to dip French fries and other finger foods. He said the product could help avoid the mess that traditional ketchup packets can make when fast-food customers try to open them while driving.

Mr. White said he had pitched his idea to a Heinz executive who passed on the invention but that the company later came out with a package that contained similar elements. In 2012 he filed a patent-infringement suit against Heinz, claiming the removable cover on the company’s Dip & Squeeze ketchup packets was a rip-off of his.

In fighting the infringement suit, Heinz requested that the U.S. Patent and Trademark Office re-examine certain claims in Mr. White’s patent. In June 2013, the examiner at the patent office declared that many of Mr. White’s claims were too obvious to be patentable. Mr. White appealed, and Friday, the U.S. Court of Appeals for the Federal Circuit affirmed the U.S. Patent and Trademark Office’s decision to cancel Mr. White’s patent.

Mr. White referred a request for comment to his attorney, Keith Grady, in the St. Louis, Mo., office of the law firm Polsinelli. “We’re disappointed in the outcome,” Mr. Grady said, adding that Mr. White is in the process of determining whether to fight the finding by either requesting a rehearing with the federal circuit court or by petitioning the Supreme Court to hear the case.

The patent-infringement case is stayed pending a final decision.

“We are pleased with the decision as we have always maintained this case was groundless and without merit,” said a spokesman for Kraft Heinz.

[highlypotion]

Ketchup has always been a favorite in our household, my eldest child would put ketchup in almost anything they eat (weird). But now they like Sriracha more than Heinz ketchup. I think i would try the ketchup recipe one of these days.

[GeneChing]

...is this really a thing up in the Great White North? :confused:


The ketchup saga (http://www.manitobacooperator.ca/comment/the-ketchup-saga/)
Imperfect information fuelled this social media uprising
By Sylvain Charlebois
Published: March 28, 2016

http://www.agcanada.com/manitobacooperator/wp-content/uploads/sites/5/2016/03/FrenchKetchup_Frenchs-e1459266250752.jpg
French’s Ketchup has been a viral sensation, but how Canadian is it really? Photo: French's

The politics of food distribution is alive and well, or so it would seem.

Without notice, Loblaws decided to dump French’s Ketchup, causing a two-day viral backlash by the public. The pressure was so great that Loblaws actually reversed its decision, just a few days after making it.

Many are speculating how unfair competitive practices amongst vendors could have had something to do with it. Finding any evidence of this is always challenging. But the ketchup story speaks to how the intricacies of food retailing are becoming more intertwined with unexpected social uprisings.

The Leamington story is certainly at the epicentre of this recent unorganized rebellion against the food establishment. Heinz, a competitor to French’s, closed its Leamington, Ont. plant in June 2014. This put many employees out of work and caused several tomato farmers to wonder what to do next, as they were left without a customer.

Highbury Canco, supported by local investors, eventually bought the plant and continued to pack some products under the Heinz label — but ketchup was not one of them.

The American company French’s, mostly known for its mustard manufactured in the U.S., buys most of its mustard grains from Saskatchewan. French’s has not only expanded into the ketchup industry but it recently began using tomatoes from Leamington and processing them at the Leamington plant. Interesting strategy, but market access is key in processing.

In Canada, given its market clout, Loblaws can make or break processing companies. Highbury Canco relied on a partnership with Loblaws to increase sales of French’s Ketchup and entice more tomato farmers to supply the plant, as it grew its market share. Loblaws’ decision to pull the product took the wind out of Highbury Canco’s sails.

Most of the general public were unaware of this — until the news spread on social media. What was perceived as a rational and strategic corporate decision at the time by Loblaws caused Canadian consumers to support a company that champions local foods and jobs. By the time #FrenchsKetchup was the No. 1 Twitter handle on Tuesday, the battle suddenly ended with Loblaws’ decision to relist the product.

Increasingly, the consumer is becoming the true CEO of the food supply chain. Empowered by social media, consumers are now prompting how food is produced, manufactured and distributed. In just a few hours, with absolute imperfect information, consumers reversed a well-considered decision made by the largest private employer in the country. It is not just about distribution, but rather about how any output is perceived by the marketplace. However, every now and then the “CEO” often shows signs of confusion which can cause concern for the future.

In Loblaws’ defence, the grocery business is no easy affair. Consumers angered by Loblaws’ decision accused the grocery giant on social media of discriminating against Canadian farmers and processors. Yet this is not an entirely accurate picture.

Loblaws’ strategic focus is certainly on its own private label, namely President’s Choice, one of Canada’s most trusted and valued brands. Unlike French’s, President’s Choice is Canadian. But most importantly, many of these products, including President’s Choice Ketchup, are made with Canadian-grown tomatoes and the condiment is processed here in Canada. The accusations against Loblaws of not supporting local farmers and processors are unfounded, as far as ketchup is concerned.

In essence, it was David fighting Goliath with a bottle of homemade ketchup. David was clearly Leamington and the wonderful “rise from the ashes” project happening in the community. However, to pinpoint who played the role of Goliath in this case is unclear. It may have been Loblaws, or Kraft Heinz which may have played a role behind the scenes. Protecting real estate in the grocery business is key, and partnerships with important vendors can be critical to any grocer’s bottom line. For Loblaws, nurturing its relationship with Kraft Heinz makes perfect business sense. Conversely, in response to the market’s reaction, it also makes as much business sense for Loblaws to reverse its decision on French’s Ketchup.

What needs to be underscored by the ketchup tale is the collectively recognized currency of locally processed food products. Safeguarding our food systems is not only about farming. It is also about how we add value to our own locally grown commodities.

[David Jamieson]

Yeah..well.
Heinz closed a plant in Leamington Ontario.
There were a lot of Tomato farmers in the area that had no where to sell their tomatoes.
Then French's stepped in and bought the tomatoes for their ketchup plant in Ohio.

Some guy then went on a rail about Heinz being jerks and how all of Canada should support French's because they bought the tomatoes.
You'd think that would be the end of it, but no. For some reason, Canadian's got on board that Ketchup train especially after one of the major food stores here started to remove French's from it's stock in order to sell it's own in house brand. The protest saw that store (Loblaws) restock it's shelves and French's is now going to start making it's Ketchup in Canada. I don't know what will happen to the Ohio plant.

It's on of those weird things that has you wonder what is up with what people fin important. there are hundreds of brands of ketchup after all.

[Jimbo]

I've always felt a bit grossed out by ketchup, particularly by the dregs of it that people leave on their plates, or what's left in and around the ketchup bottle as it starts becoming empty.

[mickey]

Greetings,

If you simply swab your crispy fry or coat your burger with some Sweet Baby Ray's BBQ Sauce, you will kiss your ketchup good bye.

mickey

[mickey]

Greetings,

Catsup, the other way of writing ketchup, is actually a lot closer to the Chinese pronunciation. Del Monte used to spell it this way and they had a superior product.

mickey

[GeneChing]

Condi-Bent Out of Shape (http://www.snopes.com/israel-bans-heinz-ketchup/)
Israel didn't ban the sale of Heinz brand ketchup; the country's Health Ministry just ruled that the company had to rebrand it as "tomato seasoning."
Kim LaCapria Feb 18, 2016

http://www.snopes.com/wordpress/wp-content/uploads/2016/02/17007917110_78dcf18c92_z.jpg

CLAIM: Israel has banned the sale of Heinz brand ketchup, partially due to the product's use of GMO-derived ingredients.

MOSTLY FALSE
WHAT'S TRUE: Rival ketchup manufacturer Osem successfully lobbied the Israeli government to mandate that Heinz be restricted from labeling its iconic product as "ketchup."

WHAT'S FALSE: The sale of Heinz brand ketchup has been "banned" in Israel, and the product's use of GMO-derived ingredients was part of the reason behind that ban.

EXAMPLE: [Collected via e-mail and Facebook, February 2016]

http://www.snopes.com/wordpress/wp-content/uploads/2016/02/israel-bans-heinz-ketchup.png

This was posted on Facebook… Any truth to it? I kind of doubt it!

Israel has just banned Heinz Ketchup, despite the strong political pull the company has with all world Governments, seeing that the heiress of the company, Theresa Heinz Kerry, is the wife of current U.S. Secretary of State John Kerry.

It turns out, there at least has to be a certain amount of actual tomatoes in the actual ketchup to actually be considered ketchup, and Heinz falls WAY short in this regard.

But don’t worry, good eater, as there are plenty of other “things” in what has turned out to be a gooey, red mystery sauce. The problem is, and as Israel’s Government, at least, has addressed in order to protect their people, these “things” don’t necessarily even belong in the human body.

http://www.snopes.com/wordpress/wp-content/uploads/2016/02/israel-bans-heinz.png

ORIGIN:On 12 February 2016, the web site Health and Home Remedies published an article reporting that the country of Israel had declared Heinz brand ketchup unsafe due to its inclusion of genetically modified ingredients and banned it from sale in that country:


Israel has recently banned Heinz Ketchup from the country and they say it's because it doesn't have high enough amount of tomatoes in it. But there are a couple of more reasons why it was banned ... Heinz is loaded with high fructose corn syrup which is extremely unhealthy. The corn syrup is made of GMO corn and this is what makes it so dangerous. It can cause a rapid increase in your blood sugar levels and damage your liver.

The article was nearly identical to a 22 January 2016 post published by the blog Stay on the Health Path:


Recently in Israel the Heinz Ketchup has been forbidden. The explanation was — it didn't contain enough tomatoes. But that's not the only reason, there are a few more ... The major reason why you should avoid Heinz ketchup is that it contains corn syrup which is high in fructose. As a matter of fact, it is loaded with it.

This syrup is made from corn which is genetically modified to a great extent. This is what makes it dangerous and toxic. This syrup can incite quick spike in your blood sugar levels and cause liver damage once it's metabolized.

Both posts cited the presence of genetically modified ingredients (GMOs) as a factor in Israel's purported ban of Heinz brand ketchup. However, Heinz Europe notes in their FAQ that the product contains no such ingredients:


Heinz remains committed to taking every possible step to ensure that Heinz varieties remain free from ingredients derived from genetically modified crops.

Where there is the potential for GM material to be present or where ingredients are derived from soya or maize, we source non-GM, identity preserved ingredients through carefully audited suppliers. In addition, independent testing is carried out.

More to the point, the claim that Israel "banned" Heinz ketchup in early 2016 was false: the articles quoted above actually referenced a mid-2015 controversy about ketchup labeling in Israel which did not involve a "ban" of any type. According to an article from the Israeli news agency Haaretz, the country's health ministry had imposed a labeling restriction on Heinz that required the company's flagship product to be labeled as "tomato seasoning" rather than "ketchup." That ruling stemmed from a January 2015 controversy in which rival ketchup producer Osem argued that the composition of Heinz's product shouldn't legally be allowed to bear the label "ketchup" because it didn't contain the required minimum amount of tomatoes. In response, Heinz accused Osem of attempting to maintain a monopoly on ketchup sales in Israel:


In a warning letter to the country’s supermarkets, Osem claimed that a lab test it conducted showed that the Heinz ketchup distributed in Israel contains only about 20% tomato concentrate, much less than the 61% minimum required by Israeli regulations.
That's not all. Osem claimed that Heinz’s 907-gram (32-ounce) bottles are labeled as containing 39% tomato concentrate but were found in lab tests to contain just 17% ... [Osem claimed this] meets standards in the U.S. and Europe but not in Israel, which requires ketchup to contain at least 10% tomato solids. Osem says tomato concentrate must make up at least 35% of the product to reach that level.

Diplomat Group, which distributes Heinz ketchup in Israel and also received the warning letter, claimed that the lab tests must have produced erroneous results. But even if they were correct, Diplomat contended, the regulation Osem is citing is not binding on Heinz ketchup sold in Israel.

"Heinz ketchup is sold as ketchup in 130 countries, but according to Osem, in Israel it's not legal," the company said. "It's clear that monopolistic Osem would be happy if only its product could be sold in Israel, but Osem's claims are without substance. It is relying on a standard that is not official and is not mandatory. This determination is backed by a legal opinion."

And Diplomat said that Osem — which is controlled by the Swiss foods giant Nestle — has not provided the laboratory results on which it is basing its claim ... The testing, Diplomat claimed, produced an estimate rather than data from measurement equipment.

A statement from a Heinz Europe spokesperson in response to the controversy asserted that their ketchup product was already labeled correctly:


Commenting on its product for sale in Israel, a Heinz Europe spokesman said: "The word ketchup is indicated in English on the front of the bottle while recognising that the Israeli standard for ketchup has yet to be brought in line with US and European accepted international standards, the back label of our ketchup sold in Israel reflects current local requirements for ingredient labelling and the Hebrew name for the product."

They added: "The original, quality recipe for Heinz Tomato Ketchup sold in Israel and the standard for ketchup around the world remains unchanged."

Heinz ketchup has not been banned in Israel, for its alleged inclusion of GMO-derived ingredients or any other reason. All that happened was that a rival brand claimed Heinz shouldn't be allowed to label their product as "ketchup" because of differing standards over required tomato content, and the government ruled that the product (which remains readily available there) must be labeled "tomato seasoning" instead.

LAST UPDATED: 18 February 2016
ORIGINALLY PUBLISHED: 18 February 2016
FEATURED IMAGE: Flickr



Catsup, the other way of writing ketchup, is actually a lot closer to the Chinese pronunciation. Del Monte used to spell it this way and they had a superior product.


Fair point, mickey, but to me, that always sounded like 'kitty dinner (cat - sup)'. Here's what wikipedia (https://en.wikipedia.org/wiki/Ketchup) has to say:

In the 17th century, the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish.[6] By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kecap (pronounced "kay-chap"). That word evolved into the English word "ketchup".[7] English settlers then took ketchup with them to the American colonies.[1]

The term Ketchup was used in 1690 in the Dictionary of the Canting Crew which was well acclaimed in North America.[8]

[GeneChing]

I never knew Israel was that picky about what they define as ketchup.


‘Ketchup’ War Is Over: Heinz’s ‘Red Sauce’ Restored to Former Glory (http://hamodia.com/2017/02/21/heinzs-red-sauce-ketchup-israel/)
By Dror Halavy

Tuesday, February 21, 2017 at 7:01 am | כ"ה שבט תשע"ז

http://images.hamodia.com/hamod-uploads/2017/02/17122428/AP17048540185315-1024x577.jpg
Heinz ketchup bottles. (AP Photo/Toby Talbot, File)

YERUSHALAYIM - No longer “just” a “tomato-based sauce,” Heinz has re-earned the right to call its pour “ketchup” again. An order that was issued last year that banned the company from calling its product ketchup was retracted, essentially overturning a 2015 court decision that ruled against the international sauce maker.

While Heinz’s ketchup is indeed “ketchup” everywhere in the world, it wasn’t classified as such in Israel for a period of about a year and a half, after an Israel court accepted the arguments of Heinz’s Israeli competitor, Osem, which claimed that Heinz ketchup did not contain enough tomatoes to be called ketchup, based on the standards set by the government.

Considering the situation in the rest of the world – and the 130-year history of Heinz as a maker of ketchup – the court’s order really was stretching things too far, the new order issued by the Health Ministry’s Food Service Department. In a statement, Department head Eli Gordon said that “the unique limitations imposed by Israel are not present anywhere else. This new order expands the definition of ‘ketchup’ to include products with a lower tomato content. Such products may now be called ketchup, instead of tomato-based sauces.”

Responding to the order, Heinz’s Israeli importer said that it was an “important step in tearing down the walls preventing competition in the Israeli marketplace. This order corrects a long-standing error that separated Israel from all other countries in the world, and prevented free competition,” the importer added.

[GeneChing]

Ketchup as a barometer of globalism. :rolleyes:


French's catches up to patriotic demand with all-Canadian ketchup (http://www.cbc.ca/news/business/french-s-ketchup-canada-1.4104656)
Facility in Toronto will produce 250 bottles a minute made with Canadian ingredients
By Pete Evans, CBC News Posted: May 09, 2017 5:00 AM ET Last Updated: May 09, 2017 5:00 AM ET

It's been more than a year since ketchup was thrust under the nationalistic limelight, as one man's Facebook campaign to get Canadians to boycott market leader Heinz for closing its Canadian factory went viral, and boosted the popularity of rivals such as French's in the process.

French's was eager to gobble up all the goodwill, but this week the company took another step to ingratiate itself with Canadians by cranking up production at a factory north of downtown Toronto, which, at full capacity, will churn out 250 bottles of ketchup every minute.

The ingredients are Canadian. The workers are Canadian. And now, all French's ketchup sold in Canada will be bottled here too, at the Select Foods Product facility in North York.

Previously some French's ketchup sold in Canada was manufactured in the United States, but that's no longer the case.

Brooke Gilliford, French's country manager for Canada, said the move is the latest in a logical progression that started about two years ago when the company's procurement managed to secure a large amount of Canadian tomatoes from Leamington, Ont. — the self-professed Tomato Capital of Canada.

https://i.cbc.ca/1.4104712.1494259832!/fileImage/httpImage/image.JPG_gen/derivatives/original_620/french-s-canadian-ketchup.JPG
Starting today, all French's ketchup will be both made from Canadian tomatoes and manufactured in Canada. (Jacqueline Hansen/CBC)

"This was the next natural step to make sure that the end result was 100 per cent Canadian," she said.

The partnership will create about 10 full-time jobs at the plant, but the vast majority of the product — from the ingredients right down to the boxes and labels — are now Canadian-made, too.

It pays to wave the flag

French's was an inadvertent beneficiary of the early anti-Heinz backlash, but playing to nationalism is a growing trend, marketing experts say — even among famously subdued Canadians.

"In today's day and age people are willing to spend a little more on a lot of things because of what it represents to them," marketing expert Marion Chan at TrendSpotter Consulting says.

Price and quality will always be huge factors in buying decisions, Chan says, but consumers are increasingly willing to put their money behind companies that espouse values they believe in.

"I've walked into grocery stores where the Heinz Ketchup is a dollar less than the French's ketchup and the French's ketchup [shelf] is empty," she said. "People are really passionate about this."

Locally sourced produce is a growing consumer trend, and not just from people wanting to know where their food comes from — some people want to spend locally too.

https://i.cbc.ca/1.4105071.1494269010!/fileImage/httpImage/image.JPG_gen/derivatives/original_620/brooke-gilliford-french-s.JPG
'A sense of nationalism can actually fuel the sales,' French's regional manager for Canada Brooke Gilliford says of the company's recent move to all-Canadian ketchup. (Jacqueline Hansen/CBC)

Andrew Mitchell, the owner of Select Foods Product Ltd., says his company turned unused storage space into a functioning production line precisely because it knew the demand was there from people who espouse things like the famous 100-mile (160 kilometre) diet, which mandates people only eat food that's in season and hailing from close to where they live.

"People want to know that their food and the things that they hold dear ... is made locally with local ingredients," he said.

It's good business for him, but French's and consumers come out ahead too, he said.

"The consumer gets a made-in-Canada product," he said "We help our employees, we hire more people, it's good for the community [and] we give back to French's."

"It's a virtuous cycle."

With files from Jacqueline Hansen

[GeneChing]

https://www.youtube.com/watch?v=JtDikj2BeSk

:p:p:p

[GeneChing]

OK, the vid above disappeared but can any member here from Chicago explain this whole Chicago Hot Dog catsup thing?


Chicago Hot Dog Found Beaten, Slathered In Ketchup (http://chicago.cbslocal.com/2017/09/14/chicago-hot-dog-ketchup-beating/)
September 14, 2017 11:40 AM
Filed Under: Chicago Hot dog

CHICAGO (CBS) — A hot dog was found severely beaten on a Chicago sidewalk, apparently because it was slathered in ketchup.

The dog was found lying on the sidewalk, with its seedless bun separated, on the North Side.

“There was ketchup everywhere,” one witness reported. A grisly image of the scene was posted on Reddit.

https://cbschicago.files.wordpress.com/2017/09/hot-dog.png?w=420&h=286
The crime scene. (Credit: Reddit)

Chicago police have retrieved surveillance footage of the altercation (because those cameras are everywhere, people!) but have made no arrests.

“We believe the offender was upset that somebody had put ketchup on the hot dog,” one police source said.

The beating upset activists, who have been waging a pro-ketchup campaign to thwart what they say is the ill-conceived idea that only mustard can adorn a Chicago hot dog.

They have launched the “It’s OK To Put Ketchup On A Hot Dog” Facebook page, which has generated millions of likes.

Two years ago, following a summit meeting involving hot dog stand owners across Chicago, the group issued a communique, urging Chicagoans to accept the idea that many people like ketchup on their hot dogs.

At the time, the meeting resulted in a compromise. They agreed that a hot dog with ketchup could not be classified as a “Chicago-style hot dog” but that it was acceptable for both children and adults to order a red hot with ketchup, provided that they agreed to simply call it a hot dog with ketchup.

A multi-million dollar public service campaign, financed with Mayor Emanuel’s red light ticket camera money, ran for months.

However, rebel factions have held out and have been launching rouge attacks, which have increased in the past six months, police said.

“This nonsense about ketchup or no ketchup has to stop,” one neighborhood resident said.

Over the the Chicago Reddit page, the reaction was heated: “Born and raised in Chicago,” one person wrote. “I put ketchup on that hotdog. I put it on everything. Come find me, I’m ready to fight about it.”

[GeneChing]

NAD Recommends French’s Discontinue "Greatest Tasting Ketchup" Ads (https://www.lexology.com/library/detail.aspx?g=0ec532a7-696a-4d11-b9f9-17f346e549fd)
Mark D. Anstoetter Madeleine M. McDonough
USA October 9 2017

The National Advertising Division (NAD) has recommended that French’s Food Company pull Facebook and print advertising claiming that its ketchup and mustard products are “better” than their competitors, preferred by children and free from high-fructose corn syrup.

NAD found that French’s was unable to substantiate several claims—“Tastier Meals,” “Greatest Tasting Ketchup” and “America’s #1 mustard has the greatest tasting ketchup"—and could not support the contention that the absence of GMO ingredients or high-fructose corn syrup made the products “better” than those of competitors. NAD also noted that the Facebook ad did not refer to any improvements or changes in French’s products that would make them “better” than previous versions. French’s has agreed to discontinue the ads.

More high-fructose corn syrup makes ketchup better...for corn farmers.

[GeneChing]

November 19, 2017, 12:23 PM
Ketchup, a sweet and sour love story (https://www.cbsnews.com/news/ketchup-a-sweet-and-sour-love-story/)

Serve fries with no ketchup, and most of us would be SEEING RED. Luke Burbank examines our love affair with this most ubiquitous of condiments:

https://cbsnews3.cbsistatic.com/hub/i/r/2017/11/19/8e651795-0d2f-4cfc-88b3-376e771a10fc/resize/220x/dbe2b3674ce52970e6e5f9bfa157b685/ketchup-in-french-fries-promo.jpg
Ketchup - the ubiquitous condiment that seems to go with everything. CBS NEWS

Ketchup is just one of those "American" things … so common, so typical, so ubiquitous, that most of us never give it a second thought.

"It has everything that you could want," said food historian Andrew Smith. "It's sweet and sour. It's got vinegar in it. It's got sugar in it."

https://cbsnews1.cbsistatic.com/hub/i/r/2017/11/18/1035fb3e-3841-4a18-8cf8-2a86c6e7054b/resize/220x/982506128f01d9acbdbb4f9176049d4a/pure-ketchup-cover-244.jpg
UNIVERSITY OF SOUTH CAROLINA PRESS

Smith says ketchup actually started out in what is now considered Indonesia, as a sort of fish sauce called kêtsiap. British colonists brought it home, and then in the 19th century it landed in the U.S., where there was an over-abundance of tomatoes.

"If you had a ton of tomatoes in September or October, you had to do something with them," said Smith. "And one of the things that you could do with them is make ketchup."

It took off immediately, due to its ability to add flavor to things. And we mean everything.

Smith said, "During the Depression, people would go into small diners, and they would order a glass of water. And then they would pick up the ketchup and they would add the ketchup, and they would have tomato juice at the end!"

"It's not bad," said Burbank. "Put a little vodka in there, couple of olives ... "

And the man maybe most responsible for ketchup's spread was a young German-American businessman in Pittsburgh named Henry J. Heinz. He started out selling horseradish, with limited success. But it was his tomato ketchup that really took off.

https://cbsnews3.cbsistatic.com/hub/i/r/2017/11/19/22faa033-20b4-4d2d-8be8-99a4e2faa2e3/resize/220x/9b1981374ad0e248fd25e5a737bb585f/ketchup-heinz-patented-4707-tomato-promo.jpg
Heinz's patented 4707 tomato, the workhorse of their ketchup. CBS NEWS

Troy Shannon, who works for Heinz, showed Burbank the California tomato field where the workhorse of Heinz's ketchup, the 4707 tomato, is grown.

"This tomato is exactly right for ketchup. It's much thicker and less juicy than a normal tomato that you buy in a grocery store," Shannon said.

The 4707 has actually been patented by Heinz, the result of years of research and development. And after those 4707s are picked, they become the responsibility of Hector Osorno, a Tomato Ketchup Master (yes, that is his real title), who knows the secret recipe.

Osorno is one of only seven Ketchup Masters at Heinz charged with maintaining the taste, color and consistency of all 650 million bottles sold each year.

But one place his Ketchup Mastery won't be necessary? Chicago -- at least not when it comes to hot dogs.

Step behind the counter at Portillo's, and you'll see that Chicago-style hot dogs (fixed with fresh-chopped onions, a kosher dill spear, and two sport peppers) aren't hurting for flavor. But never mind the ketchup.

"No ketchup. No ketchup. Anything else, but no ketchup," said Mario Garcia. "It's, like, sacrilegious!"

https://cbsnews3.cbsistatic.com/hub/i/r/2017/11/18/5521b6c8-699b-4306-a398-eb7283cdaadb/resize/220x/af8b895e4f500d907b13b67e37154db9/luke-burbank-breaks-the-ketchup-rules-at-weiners-circle-244.jpg
Luke Burbank breaks the ketchup rules at the Weiner's Circle, in Chicago. CBS NEWS

And don't even think about asking for ketchup across town at the legendarily saucy Weiner's Circle. When Burbank asked for ketchup on his hot dog, he was politely informed, "Heck, no. That's against the rules of the Wiener's Circle. We don't do ketchup on hot dogs, okay? Not in Chicago, either. No. Now, go sit down and eat it up."

Not one to take no for an answer, Burbank tried some surreptitious application of ketchup on his hot dog. She would have none of it. "No f*****g ketchup, man!"

Well, he had to try. The good news is, that just means more ketchup for the rest us.

For more info:
Food historian Andrew F. Smith
"Pure Ketchup: The History of America's National Condiment" by Andrew F. Smith (Univ. of South Carolina Press); Available via Amazon
Heinz
Portillo's
Tom's Restaurant, 782 Washington Ave., Brooklyn
The Weiner's Circle, 2622 N. Clark St., Chicago

Of course, I prefer the China creation myth over the Indonesian one, which is why I started this thread in the first place.

[slumkeyhatch]

My kids love ketchup and I do too, specially on fries. We usually buy Heinz before but now I buy the ones being sold in Costco

[GeneChing]

Speaking of Heinz...:rolleyes:


6 years of bowel distress caused by a ketchup packet (http://www.sfgate.com/science/article/6-years-of-bowel-distress-caused-by-a-ketchup-12471579.php)
By Mike Moffitt, SFGATE Published 1:40 pm, Wednesday, January 3, 2018

http://ww2.hdnux.com/photos/70/32/04/14786865/3/920x1240.jpg
Photo: Heinz A Heinz ketchup packet, apparently swallowed unwittingly by a 35-year-old woman, led to six years of painful symptoms that mimicked Crohn's disease.

For six years, a British woman suffered bouts of severe pain in her abdomen accompanied by uncomfortable bloating. The attacks could last as long as three days.
Doctors diagnosed her with Crohn's disease, a serious inflammatory bowel disorder that can cause both symptoms, but the treatments they prescribed had no result.
The case, detailed in the British Medical Journal, proved to be a head scratcher. Finally physicians decided to operate on the 41-year-old woman.
During keyhole surgery, a team at the Heatherwood and Wexham Park hospital in Slough, U.K., made a startling discovery. Two pieces of a 6-year-old packet of Heinz ketchup had pierced the woman's intestinal wall, causing inflammation around the wound. Or, as they put it in their report: The "laparoscopy revealed an inflammatory mass in the terminal ileum, exposing two pieces of plastic bearing the word 'Heinz'."
After the plastic shards were removed, the patient's symptoms began easing immediately and had completely disappeared after five months.
Previously Crohn's disease was diagnosed in a patient who swallowed a toothpick, but this is believed to be the first case in which plastic packing was found to be the cause of Crohn's-like symptoms.
According to the report in the British Medical Journal, the woman had no memory of swallowing the packet.

[wolfen]

In case y'all haven't met her. I think she can make a positive contribution to this ketchup thread.


https://www.youtube.com/watch?v=HgDYxlPS1l80

Showry - 쇼리 Crazy girl - I want more

[David Jamieson]

Wait...you get called out for stating a well known historic fact?

Ketchup was a Chinese invention.
So was pasta (watch the Italians get worked up on this one! lol )
gunpowder
typesetting
and a great many other still used items in the here and now.

The thing that blew me away the most is that the Chinese mastered Bronze smelting and work some 700 years before Europeans did.
I get it that they hid the ways and means of silk production for centuries, but Bronze? That's impressive trade secret protection!

[GeneChing]

Wait...you get called out for stating a well known historic fact?

I get called out all the time on the most absurd things. More so lately. It's okay. Being a publisher, it's to be expected. :o

That being said, I'm not sure that this is such a well-known historic fact. Maybe it is in Canada, but here in the good ol' USA, it's thought of as ALL AMERICAN, like hamburg (http://www.hamburg.com/)er and french (https://www.france.com/) fries. ;)

[GeneChing]

https://www.youtube.com/watch?v=vwD8HsgikIg

Ketchup (https://www.kungfumagazine.com/forum/showthread.php?69250-Ketchup)
Bubble-Tea-Boba (https://www.kungfumagazine.com/forum/showthread.php?69498-Bubble-Tea-Boba)

[GeneChing]

The surprising Asianness of ketchup (https://www.sfchronicle.com/food/article/ketchup-17484015.php)
https://s.hdnux.com/photos/01/27/66/30/23029272/5/ratio3x2_1200.jpg
Jocelyn Tsai / Special to The Chronicle

RACHEL KHONG
Oct. 18, 2022

What comes to mind when you think of ketchup? Does the word conjure burgers and hot dogs and fries — maybe a Fourth of July barbecue, fireworks exploding festively overhead? The classic glass Heinz bottle, whose bottom requires heavy smacking? That trusty, goopy red condiment that might enliven an otherwise bland and soggy onion ring?

Allow me to stop you right there. Because, for as American as it seems, ketchup, I’d argue, is a very Asian ingredient. It has a place of honor in my family’s Asian American household. Hundreds of years ago, ketchup actually may have originated in Asia, too.

According to the Oxford English Dictionary, the word “ketchup” comes from either Chinese or Malay. In the Chinese dialect Hokkien, “kê-tsiap” translates to a sauce made of fermented fish or shellfish. In Malay, “kecap” means “soy sauce,” and used to mean other fermented, savory sauces. The first time the word “ketchup” was used in English was in the 17th century, when British visitors to Southeast Asia were introduced to the sauce — which very possibly made its way from Vietnam.

In other words, what was originally called ketchup was most likely an ancestor of fish sauce. Early ketchups were made from a variety of ingredients — mushrooms, oysters, anchovies (the list goes on and on). Ketchup wasn’t synonymous with tomato ketchup. (In the Philippines, banana ketchup remains a popular condiment.)

It was Heinz that introduced ketchup as “catsup” in 1876, bringing tomato ketchup into preeminence and making the sauce thicker in viscosity. In addition to tomatoes, classic tomato ketchup includes onion, garlic and vinegar, and unnamed “spices,” including allspice, cumin and cloves. Fun fact: There is mustard in ketchup! There is also raisin juice concentrate. Global capitalism may have brought Heinz to the fore in the 1900s, and ultimately to fridges throughout America, but the fact of the matter is that ketchup would not exist without its Southeast Asian ancestors.

My family is Chinese Malaysian. Even without awareness of ketchup’s Southeast Asian history, I have felt, all my life, a particular affinity for ketchup. Ketchup was always one of our family’s preferred American condiments — easy to adore.

Whenever my mother cooked a steak for the family — one steak, to be shared among us all — it was served with ketchup. In fact, most proteins — fried chicken, chicken nuggets — were improved by ketchup. For salads, my mother approximated Thousand Island dressing by mixing together mayonnaise and ketchup. And, of course, cocktail sauce, made from ketchup, lemon and horseradish, regularly appeared at potluck parties, accompanied by a platter of cold shrimp. I could take or leave the shrimp. To me, it was cocktail sauce that was the star.

It makes sense: Malaysian food is all about the balance of sour, salty and sweet, and ketchup is all of those flavors in one perfectly proportioned condiment. Where in America ketchup is often about bringing intrigue and acidity to an overly heavy food (see: the aforementioned burgers, hot dogs and fries), across Asia, cooks use it as an ingredient.

You’ll sometimes find ketchup in Malaysian dishes like chili crab, or in noodle dishes like mee goreng or mee bandung or mee rebus. In Sichuan cooking, sweet-and-sour sauce incorporates ketchup (delicious on crispy fried fish). One Chinese dish I grew up with was tomato-egg, a simple, homey dish of scrambled eggs with chunks of tomato, seasoned with sugar and Shaoxing wine. Some cooks put ketchup in it for more of that sour-sweet, tomato-y flavor. Chinese beef tomato is another stir-fry that incorporates ketchup.

On occasion I squeeze ketchup into my fried rice the way some cooks do in Thailand or Taiwan. In Japan, ketchup takes the spotlight in ketchup spaghetti, and in “yum yum sauce” made with mayonnaise and ketchup and paprika. The Japanese dish omurice, omelet-swaddled fried rice, is not complete without a zigzag of ketchup. A friend’s mother puts ketchup into dal for sweetness. (Heinz doesn’t dominate in India. Instead, Maggi and Kissan sell India’s most popular ketchups.)

As an adult, I no longer eat steaks with ketchup. At some point, I learned that you weren’t “supposed” to. Doing so was a laughable offense — something a child, or a person with an unsophisticated palate, like Donald Trump, might choose. But now I’m realizing that, for my immigrant family learning American dietary customs, the addition of ketchup just made sense. A steak was a boring slab of meat, lacking the brightness, acidity and sweetness of the cuisine of our homeland. A squirt of seemingly all-American ketchup brought us closer to home.

Designed by Steven Boyle.

Rachel Khong is the author of the novel “Goodbye, Vitamin.” Email: food@sfchronicle.com

We knew this already but it bears repeating...

[GeneChing]

After tracking down the 'ketchup boat guy,' Heinz is ready to give him a new boat (https://www.cnn.com/2023/03/04/world/heinz-ketchup-boat-guy-new-boat-trnd/index.html)
By Zoe Sottile, CNN

Updated 3:06 AM ET, Sat March 4, 2023
https://cdn.cnn.com/cnnnext/dam/assets/230302141750-01-elvis-francois-rescued-0116-exlarge-169.jpg
In this photo provided by Colombia's Navy press office, castaway Elvis Francois is attended by Colombian Navy members after he was rescued near the department of La Guajira, in the extreme north of Colombia, Jan. 16, 2023. Heinz has said that they will gift Francois, who says he survived off only ketchup and seasonings for over 3 weeks, a new boat to celebrate his safe return.

(CNN)After enlisting the public's help to find Elvis Francois, a sailor who survived weeks lost at sea off of ketchup and seasonings, ketchup giant Heinz has finally tracked him down -- and plans to gift him a new boat.

On February 14, the company published a call for help on social media, saying they were struggling to get in touch with Francois.
The Dominica-born sailor made headlines after he spent 24 days adrift in the Caribbean Sea in January. After being rescued by the Colombian navy, Francois, 47, told officials that he had survived off of a bottle of ketchup, garlic powder, and Maggi stock cubes, which he mixed with water.
Heinz told CNN on Monday that they found Francois with the help of local reporters in Dominica working for the publication EmoNews. The company had previously said that they hoped to gift him "a new, state-of-the-art boat" to celebrate his safe return.
"We were able to connect with him and discuss the best way help support him and his family," a Heinz representative told CNN. "We (Heinz) and Elvis are currently working out the logistical details of gifting him his new boat."
The company emphasized the central role social media played in helping locate the sailor.
"Anyone who shared, liked or commented on the brand's post helped broaden the reach and played an important part in finding Elvis," said Heinz.
Francois was repairing his boat off the island of Saint Martin in December when his boat was pulled out to sea. He told Colombian authorities that he lacked the navigational knowledge to return to shore and spent 24 days lost at sea. He was rescued after a plane spotted his sailboat with "help" engraved into the hull, according to Colombian authorities.

Good story.

[mickey]

Greetings,

Heinz Ketchup sucks bolonkas.

The better ketchup was the one made by Del Monte. It is really second to none. The only problem is its availability and that on some of their bottles, they no longer use the word "catsup".


mickey

[GeneChing]

LHU honors man behind the ketchup bottle (https://www.northcentralpa.com/news/lhu-honors-man-behind-the-ketchup-bottle/article_28c7a1fa-45d9-11ee-a9ac-7f029db759a3.html)
Commonwealth University of Pennsylvania 8 hrs ago
https://bloximages.newyork1.vip.townnews.com/northcentralpa.com/content/tncms/assets/v3/editorial/5/7a/57a1531c-45df-11ee-aea1-4bb1bdda2dc5/64ecfffc4bd1b.image.jpg?resize=750%2C435

Lock Haven graduate of 1974 Doug Peck has been helping to advance the food packaging for the past 30 years.

In the 1980s, Peck was one of the leaders on the team at the H.J. Heinz Co., which was responsible for developing the first plastic condiment bottle to ever hit supermarket shelves.

Ever peel off one of those metal lids from a disposable microwave soup or plastic Chef Boyardee container? Peck was among the leadership team responsible for that food packaging innovation, too.

From the family Christmas tree farm in Lewistown, Peck originally had his sights set on becoming a dentist when he landed at The Haven in 1970. By the time he graduated from The Haven, Peck was an Outstanding Student in Chemistry Award winner with an acceptance letter to dental school at the University of Pennsylvania.

During his undergraduate studies, however, Peck decided that dentistry was no longer his professional ambition. Instead, he opted to pursue graduate studies in Penn State University's Department of Food Science, earning a master's degree in 1977.

"When I came to Lock Haven, I was a shy little farm boy, but while I was there, I learned how to work with people, how to work on projects and how to lead," Peck said. "I would put my Lock Haven professors that I had when I was a student up against professors from any college."

In 1979, just months away from earning his doctorate in food science from Penn State, Heinz offered him a position in their package engineering division. It was an opportunity he couldn't refuse.

Peck was a key member of the leadership team that developed the first plastic Heinz ketchup bottle, a groundbreaking achievement that forever changed the food packaging landscape. This iconic bottle, with its six-layered plastic technology, extended the shelf life of ketchup to two years, and became the first plastic food container on the market.

After several successful years at Heinz, Peck's expertise led him to Conagra Brands Inc., where he became director of package engineering. At Conagra, he and his team developed the hybrid plastic-cup/metal-lid technology that has since become an industry standard for countless microwavable products.

Peck then spent the final 19 years of his career in industry at Silgan Containers, one of the world's largest packaging companies. He retired from industry in 2020.

For the last 23 years, Peck has taught food packaging to students in Penn State's Department of Food Science. There, he is actively engaged in what he calls the most important work of his career, collaborating with a team of people aiming to eliminate Per- and Polyfluorinated Substances (PFAS) from tissue-paper-like food wrappers ubiquitously used in the fast food industry.

PFAS pose major human and environmental health risks, with links to diseases like breast cancer, autism and endometriosis, among others. Peck and his team believe they are close to potentially eliminating PFAS from food wrappers through a new technology developed from potato starch.

"Out of everything I've done throughout my career, I think what we're working on now is the most important," Peck said. "To potentially replace PFAS and plastics on the market. We've been testing it. We hope to be commercialized with this very soon."

Peck is also currently two chapters away from authoring a food packaging textbook that he believes will reset the bar for how food-packaging principles are taught in academia by sharing the array of practical insights, hands-on discoveries and firsthand do's and don'ts from a three-decade food packaging industry leader.

Outside his professional achievements, Peck's hobbies reflect his diverse interests. As a passionate history enthusiast, he gives tours of the Gettysburg battlefield, a place of personal significance because of his great-great-grandfather's involvement in the historic battle.

He also conceptualized and created a weekly singles dance for adults over 40 in the Harrisburg area, which averages about 200 attendees weekly. Generously, he donates the revenue generated through these dances to support higher education philanthropic initiatives that benefit students pursuing careers in food packaging.

Peck's journey from a small-town farm boy to one of the leading names in the world of food packaging is a prime example of the transformative power of public higher education. Through his dedication to teaching and philanthropy, he takes great pride in positively impacting aspiring food packaging professionals, while simultaneously spearheading research aimed at improving human health and safeguarding the environment.
Never thought much about the bottle before.

[GeneChing]

Ketchup and seemingly ranch: Taylor Swift's phrase lands on Empire State Building
Taylor Swift's 'ketchup and seemingly ranch' moment grabbed the attention of netizens after it went viral
By Web Desk September 28, 2023

https://www.thenews.com.pk/assets/uploads/updates/2023-09-28/1114274_9877027_Taylor-Swift_updates.jpg
Taylor Swift's 'ketchup and seemingly ranch' moment reaches the Empire State Building
Taylor Swift’s viral picture from National Football League (NFL) in which the pop queen was seen eating a piece of chicken with 'ketchup and seemingly ranch' sauce has set the internet into frenzy.

The popular fan page of the 33-year-old singer who is romantically involved with Travis Kelce, dropped her picture on X in which the Lover vocalist was sitting next to a plate of food.

"Taylor Swift was eating a piece of chicken with ketchup and seemingly ranch!," the caption read.

As per the latest time, the viral post garnered 32 million views on the social media application.

To celebrate this iconic moment, New York City’s famous Empire State Building joined the bandwagon and shared a photo of the landmark decked up with white and red lights.

"Ketchup and seemingly ranch," wrote the building’s official page on X.

'Swifties' expressed their admiration for the Bad Blood singer after the Empire State Building acknowledged her star power.

One fan wrote, “This is Taylor power, she should run for president.”

"Taylor ate a chicken tender and changed the world," another chimed in.
It's Taylor's world. We just live in it.

[GeneChing]

Heinz encourages runners to eat packets of ketchup to fuel up (https://www.aol.com/heinz-encourages-runners-eat-packets-154619487.html)
Newsy
JUSTIN BOGGS
November 8, 2023 at 7:46 AM
https://s.yimg.com/ny/api/res/1.2/uQe8hzvxX0xqTvmzduSnfQ--/YXBwaWQ9aGlnaGxhbmRlcjt3PTEyNDI7aD02OTk-/https://media.zenfs.com/en/aol_newsy_441/a7099a6af011c20535f192601c6d5b50
A person holds a Heinz Tomato Ketchup packet in their fingers.

It's common for runners to eat sugary foods when they're out for long runs to replenish their spent carbohydrates. But is ketchup the way to go?

This week, Heinz launched a campaign encouraging runners to take packets of ketchup with them on their runs. The ketchup maker also created keystone-shaped run routes runners can follow in several major cities.

Heinz says the routes include restaurants where runners can stop for a packet of ketchup along the run. Cities with routes include New York, San Francisco and Toronto. Heinz said it will soon have routes in Chicago, Pittsburgh and Vancouver.

While it might sound silly, ketchup contains two components commonly needed by endurance athletes: simple carbohydrates and salt. According to Cleveland Clinic dietitian Katherine Patton, endurance athletes generally need 30-60 grams of carbohydrates for each hour of exercise.

A packet of Heinz ketchup has 3 grams of carbohydrates, meaning it would take 10-20 servings of Heinz to fuel an hour of running.

"Runners, swimmers, cyclists or anyone who exercises for more than 60 minutes needs to adequately fuel their body for the best workout," Patton said. "This is important because while you exercise, your body draws on carbohydrates stored in your muscles. However, the available amount is limited. Research shows consuming carbohydrates during exercise that lasts longer than an hour improves metabolic response and athletic performance and prevents glycogen depletion."

Patton recommends endurance athletes use energy gels when exercising for long durations. Most gel packs contain 23-27 grams of carbohydrates per serving, she said.
Straight ketchup whilst doing some endurance sport sounds unpleasant.