and 5 other really fun facts about Ketchup
No really, how does that work?
How Many Tomatoes Does it Take to Produce Heinz Ketchup for One Year?
Not much. You know, only 2 million tons.
Ketchup Wasn’t Heinz’s First Product...
Horseradish was! Ketchup came along seven years later in 1876.
People Love Heinz Ketchup So Much They Get Tattoos of It
Well at least celebrities Jackson Rathbone and Ed Sheeran love it that much...
What Does the ‘57’ Stand For?
Though Henry Heinz was selling 60 products at the time, he thought 57 was a lucky number, so the slogan “57 Varieties” stuck.
Faster Than the Speed of... Ketchup?
Heinz ketchup is supposed to exit a glass bottle at .028 miles per hour. If it exits the bottle any faster, it is not able to go on the market.
Why Hitting the ‘57” on a Heinz Ketchup Bottle Works
Simply put? Science. In all seriousness, this guy explains it better than we ever could:
A Physicist Figured Out the Best Way to Get Ketchup Out of the Bottle
Since 1876, when Henry Heinz first started selling ketchup in glass bottles, people have been arguing over the best way to get the condiment out of the packaging and onto their plates. While tricks like tapping the ” emblazoned on the side of the bottle may help, a physicist decided to apply a little science to the matter and now has found what he calls a scientifically optimized method for getting the ketchup to flow.
While it may look like a liquid, ketchup is actually a non-Newtonian fluid—the same category of substances as that favorite middle school science project, oobleck. As NPR’s Linda Poon explains, instead of flowing consistently the viscosity of these substances change with the amount of force put on them. But once that threshold is passed (say, when the bottle is shaken just hard enough) the ketchup becomes 1,000 times thinner. That’s why your fries often end up buried under a mountain of the red stuff once it finally relinquishes its hold on the glass.
“If you tilt a bottle of water, the water flows out because it is a liquid. But tomato sauce prefers to be in the bottle because it is technically a solid, not a liquid,” University of Melbourne physicist Anthony Stickland says in a statement.
Because of the physics that govern ketchup’s viscosity, packaging them in glass bottles makes it much harder to hit that pressure sweet spot. But if you’re dedicated on sticking to the classics and not switching to squeeze bottles, Stickland has developed a three-step method based on physics for coaxing ketchup out of the bottle, Daisy Meager reports for Munchies.
“Always start by giving the sauce a good shake,” Stickland says in a statement. “You need to overcome the yield stress to mix it, so it needs a decent oomph—briefly invoke your inner paint shaker. Remember to keep the lid on, of course.”
The next step is to flip the bottle upside-down (with the lid still on). Then, shake the bottle until the ketchup has slid into its neck. Lastly, turn the bottle so that it’s pointing towards your meal at a 45-degree angle and uncap. If needed, Stickland says to give the ketchup a little “encouragement” by tapping on the bottom of the bottle—gently at first, but with increasing force until it finally slides out and onto the plate.
“The trick is to get the sauce flowing, but not too fast,” Stickland says in a statement.
This scientifically-vetted maneuver should be just the thing to get even the most stubborn bits of ketchup out of the bottom of the glass bottle—though to be honest, the squeeze bottle might be easiest.
About Danny Lewis
Danny Lewis is a multimedia journalist working in print, radio, and illustration. He focuses on stories with a health/science bent and has reported some of his favorite pieces from the prow of a canoe. Danny is based in Brooklyn, NY.
How Ketchup Works
So, Americans fell in love with tomato-based ketchup. But there was just one problem: Ketchup didn't flow easily out of a bottle. You had to thump the bottom of the bottle to get it pouring, or stick in a knife or straw. That's because of ketchup's physics.
Ketchup is something scientists call a non-Newtonian fluid. Shampoo, mayonnaise and toothpaste are other examples of non-Newtonian fluids. Newtonian fluids — like water and oil— have a single viscosity. Thus, they always flow in the same manner. But non-Newtonian fluids, like ketchup, have more than one viscosity, or thickness, and these viscosities change depending on external forces [source: Adams].
When you thump the bottom of a ketchup bottle, the external force you're providing decreases— or thins out — the condiment's viscosity so it can more easily flow out. But if you hit the bottle too hard, the ketchup will shoot out, probably spewing more than you wanted.
For years, scientists tried to solve this dilemma. One idea was ketchup packets, which debuted in 1968. But they never became that popular, except at fast-food chains. In 1983, plastic squeeze bottles were unveiled. They released ketchup faster than glass bottles, but they tended to make funny, farting noises when squeezed. The plastic bottles also created "ketchup juice," the unappetizing, watery squirts that come out of a bottle when it's nearly empty (the industry term is serum.) Sadly, squeeze bottles still didn't give you that much control over where and how much ketchup shot out [sources: Adams, Poon].
The problem was solved in 1991 when the owner of a precision-molding shop named Paul Brown created a new silicone valve for liquids in plastic containers. This valve had right-angled slits cut into it that opened when you squeezed the bottle, allowing liquids to flow out neatly. But the slits also closed back up when you stopped squeezing, sealing the fluid back inside. The design was sold to shampoo companies and sippy-cup makers, and, years later, to ketchup companies.
In 2002, Heinz and Hunt's (its main competitor) introduced this new valve when they debuted upside-down bottles. The ketchup caps for these new bottles features a new grooved section that trapped ketchup juice and mixed it back in with the ketchup [source: Greve].
There still is one problem remaining with ketchup bottles, however. You can't squeeze all the fluid out of the bottle. (This also happens with other non-Newtonian fluids such as shampoo and toothpaste.) Luckily, this petty issue should soon be solved as well. Kripa Varanasi, a researcher at the Massachusetts Institute of Technology, recently invented LiquiGlide, a product that makes a surface slippery. If ketchup manufacturers coat the insides of their bottles with LiquiGlide, the consumers will be able to get every last drop out of them [source: Chandler].
What&rsquos Really in Heinz Ketchup?
Of all the breakfast condiments, I think of none more fondly than ketchup. A necessary accompaniment to scrambled eggs and hash browns, there’s nothing like it. But what exactly is in ketchup, and why do we always think of Heinz’s version first?
We all know ketchup as a tomato-based product, but it’s certainly not tomato sauce or tomato paste. The tangy-sweet sauce contains vinegar, onions, garlic, some kind of sweetener, and seasonings like mustard powder, cumin, allspice and cinnamon. However, if you were to make a batch at home with those ingredients, your ketchup still probably wouldn’t taste like the stuff you get at the diner. So, what else is going on inside every bottle of Heinz?
Although ketchup was first used as a general table sauce (it was called tsup” then), and was made with vegetables other than tomatoes, what we think of as ketchup today is actually the result of a debate over a potentially dangerous preservative. Sodium benzoate, a chemically engineered sodium salt, was used in many packaged foods during the early 20th century. Harvey W. Wiley, the first commissioner of the United States Food and Drug Administration, was against using the preservative, citing scores of health complications it could cause. Along with other entrepreneurs, Henry J. Heinz set out to create a ketchup that didn’t need to be preserved with sodium benzoate. We’ve all eaten what he came up with.
So what’s lurking behind that classic black and white label? A bottle of classic Heinz ketchup contains tomato concentrate 𠇏rom red ripe tomatoes,” distilled vinegar, high fructose corn syrup, corn syrup, salt, onion powder, spice, natural flavor. Considering that this ingredient list is made up of fairly common items, the reason Heinz ketchup tastes so good has to do with the exact ratios of each ingredient. Even Simply Heinz, the company’s corn syrup-free ketchup, tastes pretty similar to the classic.
The answer to why Heinz is so good is right on their website: Each bottle contains 𠇊 special blend of spices and flavorings𠅊ll the good things that make Heinz 𠆊merica&aposs Favorite Ketchup®’.” They’ve landed on the perfect recipe, and no other brand or skilled home cook can compete.
There are of course small-batch, artisanal ketchup companies, as well as larger producers of the condiment all over the world, but none of their products taste as much of a completely unique product as Heinz. For example, a bottle of Sir Kensington’s Ketchup contains tomatoes, tomato paste, organic cane sugar, onions, distilled vinegar, water, salt, lime juice concentrate, green bell peppers, and allspice𠅊 very similar list to Heinz’s. While ketchups produced by companies like Sir Kensington’s, Hunt’s, Muir Glen, and French’s are certainly good tomato-based condiments, they’re not going to taste or look as good as Heinz.
Perhaps it’s this simultaneous ambiguity of the spice blend and the miraculous ability to hit all of the five tastes at once, in perfect harmony, that makes Heinz ketchup so good. As Malcolm Gladwell writes in The New Yorker, “the taste of Heinz’s ketchup began at the tip of the tongue, where our receptors for sweet and salty first appear, moved along the sides, where sour notes seem the strongest, then hit the back of the tongue, for umami and bitter, in one long crescendo. How many things in the supermarket run the sensory spectrum like this?”
Why Hitting the ‘57’ on a Heinz Ketchup Bottle Works... - Recipes
Today I found out the ” in Varieties of Heinz” has no real meaning it’s just a lucky number.
By 1892, H.J. Heinz Company had grown from a small company selling horseradish in clear glass jars, to having over 60 products. Despite having more than 57 products, at the behest of the founder of H.J. Heinz Company, the business instituted their now famous Varieties of Heinz” slogan.
Henry Heinz had come up with the slogan while riding on a train in New York City in 1892. While on the train, he spotted a shoe store advertisement that was promoting their styles of shoes”. He thought his company should have a similar slogan, promoting the fact that they produced many different products.
Rather than go with the exact number of products they made at the time (which would continue to grow to the over 5,700 today), he instead chose ”. According to H.J. Heinz Company, he chose this number simply because he thought it was a lucky number and liked the sound of Varieties of Heinz”. It was also reasonably close to the number of products that they actually produced, so they went with it.
Henry Heinz got his start selling food products all the way back at the tender age of eight years old. At the time, he helped his mother in her garden and would take the vegetables around his neighborhood, selling them door to door. One year later, using a recipe his mother had taught him, he started making and selling his own horseradish sauce, which later would be the same sauce he would found his first major company selling.
His parents soon gave him around 3/4 of an acre to support his entrepreneurial endeavors and while just ten years old, he was now selling large quantities of vegetables and horseradish sauce around his neighborhood. Two years later, he expanded his operation to nearly four acres and was even selling to local grocery stores. He continued growing in this way and, at his peak before going to college, grossed around $2400 per year, which would be around $55,000 today. Now all grown up, rather than continue expanding at this point, he instead chose to go to college and earned a degree in business.
Heinz’ first business that he founded after college actually went bankrupt after just six years in operation. The company was called “Heinz Noble & Company”, co-founded by Heinz and L. Clarence Noble. They started out selling more or less the same horseradish that he sold as a child. Unfortunately for him, the “Great Depression” hit starting in 1873 with the “Panic of 1873” and continuing until 1879.
Of course, this “Great Depression” eventually got its named usurped a little under 60 years later and instead is now commonly known as the “Long Depression”. The Long Depression ultimately affected much of Europe and the United States. While there were many events that led up to the eventual trigger, that trigger in the U.S. ended up being the failure of the Jay Cooke & Company bank, which had overextended itself in putting way to much capital into the railroad bubble of the day.
After the Jay Cooke bank fell, other banks soon followed, as did over 89 of the nation’s 364 rail road companies. This had the net effect of nearly 14% of the U.S.’s workforce being out of work (compared to about 7.3% today and as high as around 20%-23% during the Great Depression). This all also saw real estate values plummet, further intensifying the problem. The New York stock market even had to be closed for over a week during this crisis (more on the Long Depression in the Bonus Factoids Below). Amidst all this, Heinz Noble & Company soon found themselves overextended as the Long Depression continued on. They ultimately went bankrupt in 1875.
After the business went belly-up, Heinz didn’t take long to rebound, founding the H.J. Heinz Company just a year later in the midst of the Long Depression. His new company pretty much did the same exact thing his old bankrupted company did. This one worked out a bit better than the first. Fast-forward about 137 years and H. J. Heinz Company grosses around $10 billion per year with around 5,700 products and close to 33,000 employees.
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Do you know this simple trick to get ketchup out of glass Heinz bottles?
We’ve all been a part of the struggle when it comes to trying to get ketchup out of a glass Heinz bottle, but apparently not everyone was in on the not-so-secret trick to make it easier.
You may try shaking it with all your might, whacking it from the base, or even using a knife to coerce the condiment out of the bottle — all to no avail. But stop everything because you’re doing it all wrong.
Thanks to a 2016 article from Mirror Online that's getting some buzz, there’s been a recent wave of media attention revealing the secret to getting your ketchup out faster from any Heinz glass bottle.
“The sweet spot to tap on the Heinz bottle is the 57 on the neck,” a Heinz spokesperson explained to TODAY Food. “All you need to do is apply a firm tap where the bottle narrows, and the ketchup will come out easier.”
It’s a hack only very few people were aware of until recently, says Heinz in its Frequently Asked Questions section on the website. If you've heard it before, consider yourself in-the-know. And if you’re just now hearing it for the first time, welcome to the club.
Gone are the days of the endless struggle! At least when it comes to ketchup, of course.
The “57” isn’t just for tapping, either. The number actually represents the historical advertising slogan of the brand. So when you’re showing off your new ketchup release trick to your friends, you might want to throw out this fun tidbit.
What exactly does “57” stand for? Quite frankly, it’s H. J. Heinz’s lucky number.
According to the company’s website, in 1896, the founder was inspired by an advertisement he saw for “21 styles of shoes.” He considered 57 to be magical and lucky, so he came up with the slogan “57 Varieties” despite the fact the company offered more than 60 products at the time.
Today, the brand offers more than 5,700 products — but is still known for “57 Varieties.”
The Only Ketchup You Ever Need
For me and most people, the original Heinz "57" ketchup is the one and only ketchup one would ever think of using. Actually, I never have to think of using any other, since Heinz accounts for 59 percent of the ketchup market. (Hunt's, the other ketchup, takes only 15.1 percent.) The stats also say that ketchup is in 97 percent of American homes, and Americans use ketchup in an average of 9.74 meals per week and consume 1.3 bottles per person per month.
Heinz, in other words, is like Arm & Hammer Baking Soda, Golden Blossom Honey, Gulden's Mustard, and Ocean Spray Cranberry Sauce &mdash iconic American brands everyone buys and just sticks in the cupboard. None of those brands have been dumb enough to foist radical changes on a wholly contented public with products like New Coke and Crystal Pepsi. No one ever asked for such products and no one wants any change whatsoever in a perfect condiment like Heinz ketchup, which seems as inextricable from burgers and fries and lots of other foods as does a red bowtie from Pee-wee Herman or portholes from a Buick (they still have those, right?).
Heinz history begins in 1876 when Henry Heinz, a horseradish and pickle manufacturer, was riding a train in New York City and spotted a sign advertizing 21 shoe styles. Heinz liked the slogan and adapted it to his own condiments products. Although he actually made 60 varieties, he thought "57" was a lucky number and stuck it on his bottles. By 1907, he was selling 12 million bottles per year and exporting to Europe, Africa, and Asia. Today, Heinz sells 650 million bottles a year.
Still, Heinz did not make the first ketchup, a word for a variety of condiments containing tomato and pickle, from the Chinese ketsiap, meaning pickled fish sauce, popular among English sailors. The word first appeared in English print in 1690. Recipes for ketchup or catsup can readily be found in 19th-century cookbooks, but when Heinz hit the market, its ketchup became so popular and so associated with the condiment that people pretty much stopped making their own.
Soldiers carried ketchup into war. In the series Band of Brothers, an Italian-American G.I. tells his clueless Midwestern mess-hall buddies that their spaghetti dinner isn't really Italian: "They just poured ketchup on top," he says. Indeed, so indelible was the connection between ketchup and the American appetite that the French always made it a point to insult American taste by citing "le ketchup" as the lowest item on the food chain. I kid you not: When I was 18 years old, on my first trip to France, I dared to order ketchup with my pommes frites and was handed a bill with two separate charges on it: one for the ketchup, the other "to bring zee ketchup to your table, monsieur."
Back in the early 1980s, Heinz tried to make its ketchup sexy by having Carly Simon sing "Anticipation" over a commercial showing how slowly and sensually the stuff oozed out of its glass bottle (which, as everyone knows, you must rap on the image of "57" to get flowing). During the Reagan administration, in an effort to cut money from school lunch budgets, the Secretary of Agriculture proposed classifying ketchup as a vegetable &mdash easily the worst instance of trickle-down economics.
Since then, except for those occasional product enhancements, Heinz ketchup has remained resolutely pure, as ubiquitous at home as in a diner, so beloved by so many that it's never given a thought because everyone just expects it to be on the table, like salt and pepper.
Its virtues are radiantly evident: It has the sweet taste and tanginess of ripe tomatoes, with a little bite its color is a very beautiful, deep red and its texture is a perfect balance of flow and stasis. It mingles with all manners of food, not least the ingredients lavished on a hamburger, and French fries are unthinkable without it.
Of course, a lot of horse's-ass chefs have in recent years decided it's a cool idea to vary and improve on the taste of Heinz, coming up with their own condiments, which are always too strong-tasting, with added herbs and chiles, and always seemingly brown. Who could possibly care about such unwarranted innovations?
Frankly, Hunt's ketchup or the generic store brands might taste pretty close to Heinz, but I've never had the vaguest notion of trying them. As a kid, I took Heinz for granted. Now, whenever I use it, I think it's one of the few things in the world brought to such an honest state of perfection, and I'm real happy about that.
Heinz Tomato Ketchup
First introduced as "Catsup" in 1876 in Pittsburgh, Pennsylvania, Heinz Tomato Ketchup remains the best selling brand of ketchup.   From 1906 it was produced without preservatives.  In 1907, Heinz started producing 13 million bottles of ketchup per year, exporting ketchup all over the world, including India, Australia, South America, Japan, Indonesia, New Zealand, South Africa and the United Kingdom. Heinz ketchup is often served at restaurants in the United States and Canada, as well as many other countries. As a condiment for many foods, such as french fries, chips, hamburgers and hot dogs, Heinz ketchup uses the slogan, "America's Favorite Ketchup." As of 2012, there are more than 650 million bottles of Heinz Tomato Ketchup being sold every year throughout the world. 
In January 2009, the label design was altered, with the illustration of a gherkin pickle that had adorned the label since the 1890s removed and replaced with an illustration of a vine-ripened tomato accompanied by the slogan "Upgrade To Heinz". 
In a recent American Customer Satisfaction Index poll of 10,644 consumers, H.J. Heinz Co. had the highest score of any food or beverage firm, higher than Kraft, Coca-Cola, and Nestlé. 
Heinz manufactures all of its American tomato ketchup at two plants: one in Fremont, Ohio, and another in Muscatine, Iowa.  Heinz closed their plant in Leamington, Ontario in 2014.  The former Canadian plant is now owned by Highbury Vancouver to produce French's ketchup in Canada.
Globally, Heinz produces ketchup and other tomato sauces in factories the world over, including such nations as the U.K. and the Netherlands. Although Heinz touts "one basic recipe" for its mainstay ketchup, there are variations in this recipe tailored to national tastes, and dependent on the country of production.   
In addition to the standard ketchup variety, Heinz offers two varieties known as "Organic" and "Simply Heinz".  Both of these varieties' ingredients contain sugar instead of high fructose corn syrup.  Heinz offers several flavor variations: sriracha, jalapeño, and balsamic vinegar. Dietary requirements are addressed with no-salt-added and reduced-sugar varieties.
Limited Edition Heinz Tomato Ketchup blended with balsamic vinegar (left) and standard Heinz Tomato Ketchup (right)
On June 5, 2019, which is National Ketchup Day, Heinz along with singer-songwriter and ketchup-lover Ed Sheeran released a limited edition ketchup product known as Ed Sheeran X Heinz ketchup, more popularly known by its portmanteau, “Edchup”. Heinz announced the release in an Instagram post on June 5, 2019. The post featured Sheeran posing with a bottle of “Edchup”. Ed Sheeran is a long-time ketchup lover. He made this apparent when he had the Heinz ketchup logo tattooed on his left arm. 
The bottles, which were 20 ounces each, were limited to 5 per order. The ketchup inside was no different than ordinary Heinz tomato ketchup. The bottle itself featured a unique label in which the title was “HEINZ TOMATO EDCHUP”. The labels of standard Heinz ketchup bottles feature a tomato hanging from its stem. On the ”Edchup” label the tomato is wearing glasses and has a leaf on the top of it which appears to be hair. The tomato on the label was designed to imitate Ed Sheeran.
EZ Squirt colored ketchup Edit
From 2000 to 2006, Heinz produced colored ketchup products called EZ Squirt, which were available in squeezable containers and targeted towards young children.  The ketchup launched in green and red-colored varieties, which were later joined by purple, pink, orange, teal, and blue.  The Canadian version was labelled E-ZEE Squirt,  most likely because of the difference in the way that the letter Z is pronounced in the USA and the way it's pronounced in rest of the English language.
Saucy Sauce product line Edit
In April 2018, Heinz announced the release of "Mayochup", a portmanteau of mayonnaise and ketchup that is a mixture of the two sauces,  because 500,000+ users voted "yes" in a Twitter poll asking Americans if they wanted to see it in stores. A number of Twitter users responded that such a mixture already existed as "fry sauce" and "fancy sauce".   The sauce arrived at U.S. retailers' shelves in September 2018.   It attracted some media attention in May 2019 when the phrase was revealed to mean "shit-face" in the Cree language. 
In March 2019, after the success of their Mayochup campaign, Heinz announced the release of two new portmanteau products to celebrate the company's 150th anniversary: "Mayomust", from mayonnaise + mustard, and "Mayocue", from mayonnaise + barbecue.   
In April 2019, Heinz released yet another portmanteau product, this time combining ketchup and ranch dressing to create "Kranch".  The new sauce received a mixed reception online,   with Newsweek saying that it "might seem as if Kranch is a flight of fancy from a drunken frat boy" but that some consumers were nevertheless interested. 
Heinz ketchup is packaged in glass and plastic bottles of various sizes, as well as individual-serving condiment packets made of foil or plastic.  Larger amounts of ketchup are packaged either in metal cans, rigid plastic jugs, flexible plastic bags and in bag-in-box format. The larger containers can be fitted with pumps or placed into dispensers for bulk service. A bag containing 3 US gallons (11 L) is the largest offering intended for restaurants an IBC tote containing 260 US gallons (980 L) is sold to food manufacturers.
In 2010, Heinz unveiled a new single serve cup for dipping and squeezing, called the Dip & Squeeze, that was intended to eventually replace the original packets. 
The Heinz Keystone Dispenser is a color-coded plastic dispensers, shaped to resemble the keystone part of the "Heinz 57" symbol, that accepts bags of condiments that include the original, low-sodium and Simply Heinz varieties of ketchup, along with several varieties of mustard, mayonnaise, ranch dressing and relish.
Glass bottles Edit
Heinz introduced its octagonal glass bottle for the first time in 1889 the bottle was patented in 1890. While other glass bottle designs have existed, the octagonal glass bottle is still in use and is considered an "iconic" example of package design.  In the United States, the glass bottle commonly used by restaurants holds 14 ounces (400 g) of ketchup. A small bottle containing about 2.25 ounces (64 g) of ketchup also exists for hotel room service and other situations where it is desirable to serve individual meals with a more personal or luxurious presentation than might be perceived with the foil or plastic packets associated with fast food dining.
As ketchup has high viscosity and behaves as a pseudoplastic or thixotropic liquid,  dispensing from glass bottles can be difficult. Tapping the glass bottle causes the ketchup to become thinner and easier to pour. Heinz suggests, on its website, that the best place to tap the bottle is on the "57" mark. The New York Times has also claimed that the tapping the "57" mark is the best way to cause Heinz ketchup to pour smoothly.   Shaking the bottle or tapping in another place is also effective, however.
The "57" mark arises from an advertising statement that Heinz made "57 Varieties" of products. When Henry J. Heinz introduced the "57 Varieties" slogan, however, the company already made at least 60 products. The number is simply the combination of numbers Heinz and his wife considered "lucky". 
The "upside-down" squeezable plastic bottle, consisting of an opaque red bottle with a wide white cap located at the bottom, was introduced as a food service product in 2002. It allows ketchup to be dispensed more easily than was possible with the glass bottle, and permits the use of more of the ketchup in the bottle, as the contents will settle on top of the dispensing valve. The "upside-down" bottle is intended to be non-refillable. A similar bottle has been introduced in several different sizes at the retail/grocery level, but without the opaque red coloring.
The Heinz Ketchup logo, and its distinctive red colour, have been used in numerous licensed products. This includes clothing, mugs, pin badges and tomato flavoured cosmetics. 
A Heinz Ketchup cookbook was published by Absolute Press in 2007. 
In January 2020, Heinz and department store Fortnum & Mason launched tomato ketchup-filled chocolate truffles, as part of their Valentine's Day offering. 
In April 2020, Heinz launched a 570-piece ketchup jigsaw puzzle, where all of the pieces were identically red. 
In 2012, a criminal scheme that repackaged bulk standard ketchup into bottles with counterfeit "Simply Heinz" labels failed when the transferred ketchup began to ferment and explode. 
Ketchup is surprisingly easy to make at home
Ketchup is probably such a staple that you know exactly how much is left and right when to pick up another bottle. Companies like Heinz are such a part of American culture that you probably never even thought about trying to make your own ketchup. But you might be surprised by how easy it is.
This recipe from Delicious magazine will make you two bottles of the tasty red stuff, and it'll be ready in just a couple of hours. Made from allspice, chilies, garlic, red wine vinegar, onions, peppercorns, and a dash of brown sugar, it's a great way to try something new. And if you have a garden and always find yourself wondering to do with all the tomatoes you end up with, this is a great way to use a bunch for something new and fun. (What ketchup-lover in your life wouldn't like a batch of this as a gift?)
There are plenty of variations, too. This recipe from BBC Good Food makes a ketchup on the spicier side. With Tabasco, allspice, cinnamon, and garlic, it's more than just an occasional treat.
Heinz Ketchup Recipe. Make homemade catsup similar to Heinz or Del Monte.
It is Valentines Day so thought would make something red.
H.J. Heinz Co. was bought today for $23.3b by Warren Buffet's Berkshire Hathaway and its partner on the deal — 3G Capital, the investment firm that bought Burger King in 2010: http://bostonglobe.com/business/2013/. The rich do not need to get richer poisoning us with high fructose corn syrup sweetened ketchup from a plastic bottle as they maximize profits. Make your own homemade catsup with healthier ingredients and storage.
H.J. Heinz Co. is the #1 tomato Ketchup (catsup) brand by far, popular with over 50% of households. Ketchup was added to the Heinz line in 1876. H.J. Heinz Co. is the #1 processor of tomatoes. Salsa recently passed ketchup as the #1 condiment in the U.S.
I grew up on Heinz Ketchup and is a favorite especially out of their famous 12oz bottle (the company recommends a smack to the embossed 57 on the neck of the bottle to get their ketchup to come out). I also like Heinz Ketchup out of packets from fast food joints. Heinz from plastic does not taste the same to me, while I do not know if a different recipe formula in plastic. Heinz is sometimes a little sweet for me so occasionally choose Del Monte Tomato Ketchup for the stronger tomato flavor, and eat whatever costs less. I have grown to prefer Del Monte with mustard on sausage or hot dogs. A few months back I looked at the ingredients and was shocked to see high fructose corn syrup as the second ingredient in my two favorite ketchups Heinz and Del Monte. So decided right then to begin making my own. NOTE: the new Heinz brand 'Simply Heinz' does NOT contain any High Fructose Corn Syrup. The sweetener is back to good old sugar. But they charge a premium for it. Sugar is how all ketchup used to be made until corporate cost cuts replaced it with HFCS.
Several attempts later, here is my Heinz Ketchup recipe clone so far:
6-ounce can tomato paste
1/2 cup light corn syrup, not high fructose - LIGHT
1 tablespoon sugar
1/2 cup distilled white vinegar
1/4 cup good water
1 teaspoon salt - I use Morton's kosher
1/4 teaspoon granulated onion powder
1/8 teaspoon granulated garlic powder
Combine all ingredients in a saucepan whisk smooth and bring to a boil. Reduce heat to simmer for 25 minutes (cooking it gets rid of the raw tomato flavor as ingredients mingle together). Remove from heat and cover until cool. Refrigerate and enjoy. I put it in a squirt bottle for easy application to favorite foods. Makes about 12oz. Tastes like Heinz Ketchup. Here is a picture of today's batch:
Above is the basic Heinz Ketchup recipe clone - it is good and a great place to start, while here on CHOW we know a recipe is just a guide. Skip the light corn syrup and go with all white granulated sugar (1/3 to 1/2 cup will do it, to make ketchup similar to 'Simply Heinz'). The sweetener I like to use to make my catsup is evaporated cane juice - instead of light corn syrup and / or granulated white sugar. Evaporated cane juice is a less-processed sugar. It has a more complex flavor and comes in light brown granules. Evaporated cane juice is not as dark or as strong molasses-tasting as light brown sugar.
If desire a stronger tomato flavor to be more like Del Monte Tomato Ketchup use less sweetener and vinegar (I omit the corn syrup and sugar then add 1/3 cup evaporated cane juice and back the vinegar down to 1/3 cup). Still perfecting an even stronger more intense tomato-flavored not so sweet catsup version beyond this decent Del Monte-like recipe (there is nothing like it available commercially and into making my own sauces feel it could be something special while taking it to the next level is beyond a ketchup clone if you choose to go there with me).
Ketchup is great made spicy. Can add your favorite grind of chili peppers when make it to cook in the heat. Or mix in some of your favorite hot sauce to taste after it is done (works great if others do not like it as spicy as you do). Asian sriracha hot chili sauce mixed in ketchup is a tasty favorite.
Catsup mixed with Worcestershire is the start of a decent steak sauce. Ketchup can begin a BBQ sauce. Catsup with mayo is a basic 1000 island dressing (to make not so basic I like to add fine chopped pickle, fresh lime juice, Worcestershire, fine grated Pecorino Romano, and a little salt & pepper). Catsup, a vegetable oil that does not get hard in the fridge, sugar, and vinegar equal parts makes a yummy french dressing I like to eat drizzled over home made ranch on a salad. Ketchup and ketchup sauces is great on french fries, burgers, sausage / hot dogs (with mustard), fried potatoes, and salads. What is your favorite way to eat catsup?
Enjoy. Is simple to make. Please share how you modify to make perfect for you and yours. Still tuning it, but a good start. All feedback and ideas are welcome.