Today, large scale commercially produced ketchups (Heinz, Hunt’s, generic, etc.) contain high-fructose corn syrup because it is sweeter and cheaper than sugar. But, the addition of this ingredient (roughly 1/3 by volume) makes the ketchup appear globby, coagulated, and syrupy. New York Red is sweetened with sucrose (table sugar). This ingredient tastes natural and textured, and today ketchup with real sugar is not widely available. Granted, high-fructose corn syrup is sweeter, cheaper, and longer lasting than table sugar, but sweeter is not always better. I think you’ll agree that after experiencing the difference you will prefer the New York Red way in taste, texture, and appearance. Finally, there is also controversy over the wide spread use of high fructose corn syrup in the food industry (not just ketchup!) and its correlation with skyrocketing obesity rates in America today.

At New York Red we realize that sugar is sugar, whether it comes from the beet, cane, or corn starch hydrolysis and that its intake must be regulated. In the meantime, until more research is completed on possibly deleterious metabolic effects of free fructose metabolism from cornstarch sweeteners, please rest assured that at New York Red, our fructose is bonded tightly to our glucose.

 Yours in ketchup,

 Eugene Scharf
 Founder, New York Red