White Rays llc As a non-Newtonian, thixotropic fluid, the viscosity of ketchup is dependent on how fast it is flowing, hence its ability to stick stick stick inside the jar, then pour out all of a sudden.
Ketchup got its starts as a fermented fish-based Malay sauce and went through many iterations in England—including mushroom and nut-based versions—before the modern tomato-based sauce was born in the 19th century.
In 2011, the global ketchup market showed over $1.2 billion in sales. That's the equivalent of 400 million bottles of Heinz.
For most of us, Heinz is the default ketchup of choice, the one we compare all other ketchups to. It makes sense; the company dominates 60% of the entire ketchup market. But that doesn't mean that there aren't other options out there, and—at least in our local market—Heinz tends to be one of the more expensive brands on the shelf, priced at about 150% compared to its closest comparable competitor.
Add on to this the recent backlash against high fructose corn syrup (HFCS)—the sweetener of choice for ketchup manufacturers since at least the mid 80's—and the accompanying influx of both organic brands and brands made with non-HFCS sweeteners, and you've got a few other variables to contend with. Could one of these cheaper or non-HFCS bottles be worth squeezing on our hot dogs or dipping our fries into?