Title: Ketchup - Wikipedia
Headings: Ketchup
Ketchup
Contents
History
Mushroom ketchup
Main article: Mushroom ketchup
Tomato ketchup
Later innovations
Terminology
Etymology
Cantonese theory
Malay theory
European-Arabic theory
Early uses in English
Composition
"Fancy" ketchup
Processing
Nutrition
Viscosity
Separation
See also
References
External links

Content: She was assisted by her husband, Arvil Bitting, an official at that agency. Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith) believe were key to the establishment of tomato ketchup as the dominant American condiment. Later innovations
In fast-food outlets, ketchup is often dispensed in small sachets or tubs. Diners tear the side or top and squeeze the ketchup out of the ketchup packets, or peel the foil lid off the tub for dipping. In 2011, Heinz began offering a new measured-portion package, called the "Dip and Squeeze" packet, which can be opened in either way, giving both options. Some fast food outlets previously dispensed ketchup from hand-operated pumps into paper cups. This method has made a comeback in the first decade of the 21st century, as cost and environmental concerns over the increasing use of individual plastic ketchup tubs were taken into account.