Ketchup is one of the most ubiquitous condiments out there, which complements food from a variety of cuisines. Owing to its versatility, it has become a staple occupant of all of our kitchen shelves.

Ketchup originated in the United Kingdom, where producers initially made it using mushrooms as the primary ingredient. Almost a century after mushroom ketchup appeared, the tomato-based version emerged in the early 1800s. Jonas Yerkes became the first person to sell tomato ketchup in a bottle. Later, F. & J. Heinz followed suit and industrialised tomato ketchup production, eventually becoming one of the world’s leading ketchup manufacturers.

Early tomato ketchup recipes used simple ingredients such as tomatoes, sugar and vinegar, along with various seasonings and spices. Depending on regional and individual preferences, producers added ingredients such as onions, allspice, coriander, cloves, cumin, garlic and mustard, and sometimes celery, cinnamon or ginger.

Commercial production has changed ketchup significantly. Today, many store-bought ketchups contain tomato concentrate, distilled vinegar, high-fructose corn syrup, corn syrup, salt, spices, added flavours, thickeners and preservatives.

Like many other food products, ketchup can also face adulteration. As consumers, we should remain aware of potential adulteration practices and know how to identify them.

Common Adulterants

Make certain that you aren’t consuming adulterated ketchup. Here are some of the most common adulterants found in ketchup that you should watch out for.

1) Formalin:

Some reports have raised concerns about the use of formalin to preserve tomatoes, which could potentially lead to its presence in tomato-based products such as ketchup. However, manufacturers should not use formalin as a food preservative.

High exposure to formaldehyde, the main chemical component of formalin, can cause serious health effects. Large amounts can severely irritate the digestive system and damage organs such as the liver and kidneys. Acute exposure can also cause severe gastrointestinal symptoms and, in extreme cases, can be fatal.

2)Cheaper, sub-standard and spoiled vegetables:

Tomatoes are often replaced with cheaper alternatives, and even spoiled vegetables, while preparing ketchup. Vegetables and fruits like carrots, papayas, and red pumpkins are often boiled and used as cheap substitutes for tomatoes. In one particular incident in 2016, on testing samples of sauces from eateries in Hyderabad, the food safety inspectors found that the majority of the eateries were using adulterated chilli and tomato sauces. Most of the sauce samples showed a significantly high starch content, and it was also found that some of the samples contained water, dyes, sugar, rotten tomatoes and preservatives at levels higher than the legal limit. Experts have warned consumers that the continuous consumption of rotten vegetables processed into ketchup can lead to gastric disorders, stomach distension, and may also cause digestive problems in children. Additionally, consuming adulterated ketchup could also result in liver disorders and subsequently ailments like liver infection and cirrhosis. 

3) Synthetic dyes:

Manufacturers may use synthetic dyes and artificial flavourings to make sauces look and taste like authentic tomato ketchup. In one such incident in Agra in 2016, the Food Safety and Drug Administration (FSDA) discarded 100 litres of adulterated synthetic sauce after officials suspected that it contained chemicals that could pose serious health risks, including a potential cancer risk upon consumption.

How Can We Detect Adulteration in Ketchup?

To check ketchup for possible adulteration, put one tablespoon of the suspected ketchup into a glass of water. Quality ketchup made from tomatoes should sink without quickly releasing a red colour into the water. Adulterated ketchup, however, may disperse quickly and give the water a thin red tint. You can also perform a taste test to check whether the ketchup has a distinct tomato flavour.

To test for starch, dilute about 2 grams of ketchup with a few drops of water. Add a few drops of povidone-iodine solution and mix well. If the ketchup contains starch, the mixture may turn purple.

Consumers Beware!

Quality ketchup should have a distinct red colour and a rich texture. Avoid ketchup that appears unusually orange, as this may indicate the presence of artificial colouring or vegetable extracts.

Also, avoid buying ketchup solely because it is cheap, especially when the product lacks clear labelling or reliable manufacturing information. Choose reputable products that comply with applicable food-safety standards rather than relying on price alone.