Thank you, SCIENCE, for justifying my love of Heinz ketchup.  jacquesofalltrades: There is scientific evidence to explain why the heavily processed, mass-produced bottled brand—laden with the high fructose corn syrup—is superior to sauces made locally from scratch. Heinz, it seems, hits every fundamental flavor that registers on your tongue: salty, sweet, sour, bitter, and umami. As a lengthy examination of sensory-analysis studies in the New Yorker back in 2004 showed, it’s a degree of complexity that would be quite difficult to replicate consistently outside factory controls. (via 57 Reasons to Hate Homemade Ketchup: America Eats Tavern, Boundary Stone, Ripple, Other D.C. Restaurants Dabble in Artisanal Condiments - Young & Hungry)

Thank you, SCIENCE, for justifying my love of Heinz ketchup. 

jacquesofalltrades:

There is scientific evidence to explain why the heavily processed, mass-produced bottled brand—laden with the high fructose corn syrup—is superior to sauces made locally from scratch. Heinz, it seems, hits every fundamental flavor that registers on your tongue: salty, sweet, sour, bitter, and umami. As a lengthy examination of sensory-analysis studies in the New Yorker back in 2004 showed, it’s a degree of complexity that would be quite difficult to replicate consistently outside factory controls. (via 57 Reasons to Hate Homemade Ketchup: America Eats Tavern, Boundary Stone, Ripple, Other D.C. Restaurants Dabble in Artisanal Condiments - Young & Hungry)

(via ketchupandbeer)