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what makes fancy ketchup "fancy?"

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patentman

Golden Member
The ketchupman says that "fancy" ketchup (example) is just regular ketchup marketed under a different name (link to the blasphemy!). I think he is lying to me. I've always thought "fancy" ketchup tasted better. Maybe I'm just uppity, but the regular ketchup most peons go for just doesn't do it for me. Its fancy ketchup or no ketchup I say!

So, anyone have any idea what makes "fancy" ketchup different then regular ketchup?

And before the flame wars start, I am looking for a highly techinical answer to this perplexing problem. If someone can post about things we can do to the moon in this forum (an excellent thread, I might add) I can post asking for information that will help me bring down ketchupman and his lying ways. I will not have ketchupman perpetrating fraud across the globe by lying to people by stating that my beloved "fancy" ketchup is just regular ketchup!

I'll take any explanation as to why fancy ketchup is better then normal ketchup. This can get interesting (i.e. fancy ketchup has the same composition, but as a result the words "fancy" imparts some psychological effect that fools the ingestor into thinking it tastes better then regular ketchup). Suggestions that I need help, though appreciated, are not considered to be valid answers!
 
An old time groceryman told me that the difference between ketchup and catsup is about five cents so I would expect that a similar difference exists in your case.
 
Patentman, my father thought he was a ketchup gourmet until we refilled one of his gourmet bottles. He never knew until we told him (after the whole bottle had been used). I doubt that you would either.
 
Ah ha! But that is the beauty of it. Ketchup is apparently not "just" ketchup. Indeed, if ketchup were "just" ketchup, why is some ketchup "fancy" and other are not?

 
I see the evil army of ketchupman has tainted your father's once noble mind! Indeed, before ketchupman's minions (e.g. you) poisoned your fathers delicate pallete agsint the sweet savory goodness that is "fancy" ketchup, he was a noble beacon of truth! Now he is merely another brick in the wall of lies fostered by Ketchupman's evil empire!
 
Originally posted by: patentman
I see the evil army of ketchupman has tainted your father's once noble mind! Indeed, before ketchupman's minions (e.g. you) poisoned your fathers delicate pallete agsint the sweet savory goodness that is "fancy" ketchup, he was a noble beacon of truth! Now he is merely another brick in the wall of lies fostered by Ketchupman's evil empire!
Click to expand...
Remember kids, don't do drugs.
 
I've never seen non-fancy ketchup before, but I guess I can take a swing at it based on seeing the old Heinz 57 commercials (Good things come to those who wait). There are two types of non-Newtonian fluids that might describe the two types of ketchup: Bingham (yield stress) fluids and dilatant (shear thinning) fluids. In the case of the first, ketchup will behave in a Newtonian fashion (i.e. linear) once the shear stress reaches a certain level. In the second, the ketchup will flow faster and faster (in a non-linear fashion) as the shear stress increases.

So, since you have to 'wait' on Heinz 57 rather than whack the bottle, I'll postulate that it's a dilatant fluid. Normal ketchup, then, may be a yield stress fluid.

/wild speculations
 
Perhaps it has to do with the sugar content. The US has a much higher % of sugar in their ketchup than the rest of the world.
 
Originally posted by: CycloWizard
So, since you have to 'wait' on Heinz 57 rather than whack the bottle, I'll postulate that it's a dilatant fluid. Normal ketchup, then, may be a yield stress fluid.
Click to expand...

AH! Now THIS is more like it! A quality answer, but alas, flawed. As indicated here, there are only 3 types of Heinz ketchup, regular, hot, and low sodium. So, while the viscosity of Heinz 57 may make the ketchup unique, it is not "fancy."



 
Originally posted by: kleinwl
Perhaps it has to do with the sugar content. The US has a much higher % of sugar in their ketchup than the rest of the world.
Click to expand...

Indeed this is a possibility I have pondered a great deal in my quest for the truth about fancy ketchup. It is true that "Fancy" ketchup appears in many fancy restaurants, e.g. McDonalds and Hardees. The ketchup served in these restaurants is decidely sweeter then most other ketchups.

But then, one would only have to watch the movie "super-size me" to know that McDonalds puts sugar in everything! This is not the highly techinical reasoning I have come to expect from my beloved forum fellows! You can do better I say, BETTER!
 
Originally posted by: patentman
AH! Now THIS is more like it! A quality answer, but alas, flawed. As indicated here, there are only 3 types of Heinz ketchup, regular, hot, and low sodium. So, while the viscosity of Heinz 57 may make the ketchup unique, it is not "fancy."
Click to expand...
It could be that all of the varieties of Heinz are 'fancy,' correct? Thus, we require a another brand - a non-fancy ketchup - for verification.

I think that this could well be linked to the sugar content. As sugar content increases, the ketchup may have a tendency to gel, thereby forming a yield stress fluid or a dilatant fluid, depending on the types and concentrations of sugars used.
 
My desk has at least 15 forgotten ketchup packets in its drawers. After careful examination I have come to this conclusion:

Hunts "Fancy" Ketchup is made from tomato puree

Heinz Ketchup is made from tomato concentrate

Remember, fresh squeezed orange juice is much tastier than OJ made from concentrate.
Although, I would rather mask the flavor of foods with Heinz than Hunts any day.

Mystery solved...back to the grind

 
I'm going to make my millions selling "Not particularly fancy ketchup"!!

I think people appreciate honesty and will buy my product.
 
I'm going the opposite route, selling "Ultra-Fancy Ketchup". I think the the unwashed masses will litterally gobble this up.

In a brainless, phony, consumer society:
More expensive= Better
Better stuff= Better You!

The packaging will be a rediculously decorative bottle, with a picture of some fake-a$$ tomato vineyard in a non-existant valley, probably with a California-sounding name. Don't forget the paragraph on the back, extolling the purity and time-honored traditions.

After a month or two, I'll roll out the French and Italian Limited Editions. Then the Organic version. Maybe a light, no-carb, diet BS version.

Ingredients, you ask? Only the cheapest semi-edible sh!t China has to offer.
 
Checking at fda.gov there apparently is no legal definition of the word "fancy." In other words it's a marketing thing.
 
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