Leah wrote:
I have bought Brooks Ketchup in local stores but it just doesn't taste like the original Tangy Ketchup that I remember from years ago. I wonder if this product from Ketchup World actually tastes like the original which had a certain something different from the usual ketchup. It added a spice that gave it a unique taste (allspice?)
yah it is fairly easy to find in this region, but i agree it's not the same. (yet still probably better IMO than regular Heinz). the factory for Brook's used to be in downstate IL (in Collinsville, where the giant 'catsup' bottle still is--brook's is a 'catsup' place not ketchup). they still have the catsup bottle, but the brand has been sold and resold. It's now owned by Bird's Eye Foods, which you may recognize in the frozen veggie aisle. The ketchup itself is made in Canada but has HFCS in it now.
also, to revisit my "canadian ketchup" is better, "what is liquid sugar" post. It's not HFCS as others somewhere guessed/assumed, it's actually sugar. I found this fairly recent post on another food forum, which I find helpful in a number of ways (including that the breakdown of Heinz in the US, and that our organic ketchup actually comes from Canada but is made with Californian tomatoes):
OtherForum wrote:
There are quite a few types [of Heinz ketchup varieties].... but understand that taste varies based on the paste used to make it. The finest paste is from Leamington, ON Canada. Its used to make all of Canada's ketchup and roughly 25% of US supply ... mainly found in the northern US states. The ketchup made for the Canadian market differs from the US recipe with about 25% less sugar and salt, as well it uses liquid invert sugar rather than the HFCS used for the US. Organic is made to a Canadian standard as far as sugar and salt levels are concerned, and the sugar is organic evaporated cane juice. US ketchup for the mid/southern states is made with California paste, HFCS and the high salt/sugar levels.
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