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New ketchup engineered to stay smooth and not squirt water on first pour

7 Comments
By grape Japan

Has this ever happened to you with ketchup in plastic bottles or tubes?

You take out the ketchup from the fridge, flip open the cap, hold it upside down over your food, give it a good squeeze, and then "SPLURT"... A mix of specks of ketchup and liquid splatters out, some of which ends up on your clothes or on your table as well.

If that sounds familiar, you're not alone.

Japanese condiment maker Ikari Sauce Co Ltd had received many requests from customers to improve their popular ketchup so that the first pour when it's taken out of the refrigerator is not thin and watery.

Smooth Tomato Ketchup 280

Tomato ketchup is made from simple ingredients such as tomatoes, onions, vinegar, salt, sugar, herbs, and spices, etc. Therefore, when stored in the refrigerator, the liquids tend to separate from the solids, and when you turn the bottle upside down and pour, that liquid tends to come out first.

In response to this problem, Ikari Sauce worked hard to improve their ketchup and finally succeeded in developing an improved version called 『なめらかトマトケチャップ280』nameraka tomato ketchappu 280 (Smooth Tomato Ketchup 280) designed to remain consistent and smooth, in which the solids and liquids don't easily separate (*compared to their previous ketchup products).

Product Features

-- A ketchup only based on natural ingredients, tomatoes, and onions and simply seasoned with vinegar, salt, sugar, herbs, and spices, that doesn't easily separate into its solid and liquid components.

-- A refreshing flavor with a clean aftertaste and a smooth texture that enhances the flavor of food.

-- Enjoy the refreshing flavor of ripe tomatoes and herbs and spices such as thyme and nutmeg.

Product Details

-- Volume: 280 g

-- Form: Tube

-- Packing style: 10 tubes x 2 boxes

-- Standard retail price: Open price

-- Shelf life: 18 months (from production date, before opening)

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© grape Japan

©2022 GPlusMedia Inc.

7 Comments
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Maybe it's just me, but I tend to avoid any of the ketchups here unless it's Heinz.

And as for squirting water, that's why I have a really wonderful, secret technique. I shake the bottle first.

7 ( +9 / -2 )

Heinz has failed me too many times, I'll give it a try.

1 ( +1 / -0 )

Shake the bottle. Duh!

6 ( +6 / -0 )

So how do they stop their 'only natural ingredients' from separating out?

I'm a bit wary of food that's been 'engineered'.

You take out the ketchup from the fridge,★ flip open the cap, hold it upside down over your food, give it a good squeeze

Insert give it a good shake here★.

3 ( +4 / -1 )

cleoToday  04:06 pm JST

So how do they stop their 'only natural ingredients' from separating out?

I'm a bit wary of food that's been 'engineered'.

There are various types of emulsifiers, and there are also a large number of natural emulsifiers for the food industry. Or possibly a starch-based thickener or something like that.

However, I still wonder - isn't that inventing a problem and then finding a solution? I understand advertising and trying to bring a new product to market and the associated profit... But still, who really takes out the ketchup, does not shake it even a little bit, and does really get water first?

2 ( +2 / -0 )

Don't be lazy, shake the darn bottle, you be surprised, trust me!

2 ( +2 / -0 )

Why not just squirt the first watery part directly into your mouth, it's like a shot of tomato juice.

1 ( +1 / -0 )

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