Pittsburgh, PA – Heinz has cooked up a new recipe for its iconic ketchup.
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The Pittsburgh-based condiment maker has started making batches of ketchup using a recipe with less salt. The new version will hit store shelves this summer.
Company officials say the 15 percent cut in sodium is the first significant change of formula in nearly 40 years.
But fear not, ketchup connoisseurs. The new recipe has been thoroughly taste tested.
Company spokeswoman Jessica Jackson says tests were conducted in Pittsburgh and other cities across the country.
Jackson says there won’t be a splashy graphic on the labels to announce the new recipe. Consumers will have to check the nutrition panel instead.
Heinz was the first processed food company in the United States to have hechshers on their products.
will it taste the same? will it still pour out slowly?
If only they would use real mined salt instead of the fake factory created salt, we wouldn’t have such blood pressure problems.
85% of too much sodium is still too much sodium, they would have to cut it by 50% to make a real dent in the amount of sodium in the product.
Shimon, the answer is “anticipation!”
There has been a low salt version availible for a few years now
There is a growing school of thought that thinks the recommended 2300 MG of
salt is inadequate.
An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the exact opposite of what the “salt hypothesis” would have predicted. (1995). Dr. Jeffrey R. Cutler documented no health outcomes benefits of lower-sodium diets.
Reply to #14 : Regular table salt is created by the reaction of 2 elements, check it up. Real mined salt or sea salt costs quite a bit more for good reason. There are those who maintain that certain mined salt can stabilize blood pressure.
They should have started by removing the high fructose corn syrup, which is much more dangerous than salt.
High fructose corn syrup (hfcs) not only has mercury in it, but the high levels of fructose are not found in nature at all. You can’t make this in your kitchen, as you could do with sugar. You need a laboratory to make this! You need hydrochloric adic and sodium hydroxide (lye), and the result is a monosaccharide (fructose), which, unlike sucrose (a disaccharide) is not broken down in your system and is stored as fat. A recent study from Princeton shows that mice that ingest the same amount of calories of hfcs as other mice who ingest only sugar will actually become morbidly obese, where the other mice do not.
40 years? That’s not very long! The question is how long will it take to take out the added sugar?
I agree with shimon taylor take out the “sugar” which is really corn syrup.
Keep taking away freedoms and we are closer and closer to the ussr etc.
It doesn’t taste familiar. It was after I tasted it that I looked at the bottle and saw the “new” word. I’m going to buy what I can find of the old heinz ketchup and wait till heinz comes out with ” classic heinz ketchup”