When we were kids, we used to put ketchup on everything: we put it on the foods we LOVED… and we put it on the foods our parents wanted us to love. It was fun and exciting, it elevated our foods, and it tasted great! But when was the last time anyone was excited about ketchup? For us, it was when we traveled. We had curry ketchup in Belgium & Germany and cherry cola-flavored ketchup at a wine bar in Hong Kong.
But back here in the States, the selection in the ketchup aisle looks about the same as it did in the 1970s. When you’re eating a gourmet burger with some craft beer, why would you want to bring down your meal with an inferior condiment? The few other organic and flavored ketchups on the market just didn’t do it for us.
So we decided to see if we could do better.
We took to our kitchens and tried over 30 different flavor combinations. We left out the high fructose corn syrup, stabilizers, and preservatives and stuck to our high-quality organic ingredients. We wanted delicious ketchup clean and honest ingredients.