I don’t mind removing dyes but I hope they don’t add any back in. Natural dyes can cause allergic reactions too or make vegan foods non-vegan (i.e. dyes from animal sources).
My local grocery store did this - the colors in their cake frosting are all pale now. It’s a different kind of beauty. I don’t mind at all
“Kraft Heinz” lobbies the FDA to redefine “synthetic dye” by 2027.
See also: organic farming. We define what’s allowed to charge you extra. Is it less awful? Maybe! Is it more expensive? Definitely!
Can you expand on this?
Sure thing. This article goes in depth, but the short version is that natural doesn’t necessarily mean safe.
I would not call that in depth. It just lists some of the substances.
I agree, but it does cover the entirety of my suspicion towards organic produce.
Well damn. For me the bullshit part is that they aren’t required to tell us which ones they did actually use on whatever I am purchasing.
Cyanide is natural and organic.
Surely they are also eliminating high fructose corn syrup, right?
…right?
I never understood why Canada loved ketchup until I moved there. Canadian Heinz doesn’t have a funky aftertaste. That’s the corn syrup.
That’s why I always buy the Simply Heinz, made with sugar and no HFCS.
Same with coca-cola, back when I used to drink that crap. If I try now, it’s that rancid buttery/greasy after taste that lingers for 20 minutes.
I remember when I graduated and went to New York for an internship. I went to the fridge and took a big swig of Coke and was like, whats going on with my teeth and mouth? It feels weird.
Then a few people told me and I was like, why’s Coke so popular in the US if it tastes like this? How come this Mexican Coke everyone is talking about isn’t more popular?
I gave up sugary soft drinks for the most part now. I do have it occasionally but it’s like once a week or two weeks at most.
That was exactly my first thought.
And replacing it with… good ole shit sugar?
I think sugar is healthier, that high fructose stuff is horrible
Regular sugar and HFCS are metabolzed differently - your liver processes fructose directly which is why it’s linked to fatty liver disease and insulin resistance at higher consumption levels.
It’s all bad and should. It be consumed.
You’re never gonna get me to not consume sugar. Life’s too short to avoid things in moderation.
I don’t disagree with you at all on that. I just wish food manufacturers would stop adding it. Sugar should be like a salt shaker, you add it yourself.
But sugar goes in ketchup. Buy sugar free ketchup if you want I guess, but I think sweetness is pretty inherent to ketchup as a condiment. That’s why it’s so good and versatile - it’s got a balance of salty, sweet, sour, and savory.
No sugar added! We just added grape juice concentrate for no particular reason.
Lesser of two evils 🤷♂️
Didn’t work for Kamala!
I’ve had ketchups that are unsweetened or sweetened with fruits like
bananasapples and squash, and both are far better than the “tomato candy” that is commercial ketchup.Oh, banana ketchup sounds delicious!
It doesn’t taste like banana. I think they just use banana puree to sweeten it a bit.
Edit: it’s not bananas.
LOL, no added sugar, we’ve just added apple puree so there’s 12.5% sugar (2/16g) but we didn’t ADD any sugar (noting it’s 2g carbs then also 2g sugars which doesn’t sound right as well, the other 14g can’t entirely be fibre and water there will be some complex carbs in there )
And damn is that Daily Value % misleading - it looks like the percentage of the product rather than recommended percent of diet
It’s still about half the total sugar by weight than Heinz has (1g per 8g ketchup vs 1g per 5g ketchup from heinz).
That said, I like unsweetened ketchup a lot better but it’s hard to find at a decent price. No sugars or sugar substitutes and no sweeteners like aspartame.
Sure, you guys get a lot of sugar so anything is an improvement - I just grabbed a UK Heinz Ketchup and checked and it’s 11% sugars (that’s the 50% less sugar version though).
Wow thats actually pretty low in everything.
So no more green and purple ketchup?
The green will now be colored with the all natural bile of the endangered snow leopard.
Snot from sick orphans is cheaper.
Heinz executives:
I’d probably do really well as a capitalist. My only failing is that I am empathetic to the suffering of my fellow humans. 😔
That’s a disqualifier right there. You better pack it up.
which means this stuff has been negative for your body for decades and they haven’t done shit about it
In reality, synthetic dyes are likely nowhere near as much of a health risk as the sugars and salts in these products anyway. But anything that can be done to incrementally improve the healthiness of product, it’s still progress. And at least people can read the label and make informed decisions about the nutritional value of the salt, fat, sugar, etc. in their food. But the actual risks of other ingredients, like dyes, preservatives, and artificial sweeteners, are far less apparent to the typical shopper, even if they are largely minimal in risks, if the actual risks are even known in the first place, that is.
Why not right this second? Are they some kind of donkey party? Just hit the fucking switch, Tex.
Because it’s not just hitting a fucking switch, they have to identify, test, source, and deploy each replacement… And even then, all the existing stock is going to get used up first before you’ll see it on the store shelf.
You had me at the first part
Then was like “It’s okay for the holey lifeboat company to sell their remaining stock because we wouldn’t want them to have to lose money or waste a perfectly good holey lifeboats”
They likely have to find or develop replacements. People can be very picky about the looks of their food.
Oh boy, the return of crushed bugs for food dye
That dye has never stopped being used, you know. You have almost certainly been eating food with this dye for your entire life. You likely have products in your home with this dye in it right now. Red candies, red velvet cake, red drinks, strawberry or raspberry yogurts, maraschino cherries, ice creams, some sausages or faux crab meat, too. It is a very common dye.
When it became big news a few years back, the main problem was not that it is made from bugs. The problem was that it was being used in ostensibly vegan products, making it not actually vegan. The big target at the time was Starbucks for their pink drink (I believe). But most companies didnt ever change anything.
Why?
Look, great, I get it. But they don’t have to. This won’t increase sales, so…why?
This is anecdotal, but a sibling of mine had a friend in school who had allergy(?) issues and couldn’t eat most ketchup brands, but heintz was apparently reliably fine due to the simple recipe, including lack of synthetic dyes. I never did my own digging, but if their goal is having that niche of quality natural products, it might not cost them much (if at all) but help maintain a reputation.
Must be found to be unhealthy like other synthetic dyes we’ve started to ban.
Why not today?
Probably three reasons:
- They have a lot of synthetic dyes on hand that they do not wish to waste.
- They have to secure and arrange new reliable supply chains for the natural dyes and probably arrange new processes for storing and using the dyes as they will not be 1:1 with the synthetics.
- They may want to transition slowly, maybe product testing in specific areas to see how consumers react to the new look, taste (because natural dyes usually affect that), and labeling, and adjusting accordingly before rolling out to the whole counry/world.
Honest answer is probably that they intend to replace those dyes because people won’t buy the products if they don’t look appealing, and the food science, testing, sourcing, manufacturing changes and regulations all take some time. Sure, it might have been better to start years ago, but the 2nd best time to plant a tree is today.
Because that means spending money to destroy product.
