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How Henry Heinz used ketchup to improve food safety

from National Geographic

Ketchup — that cheerful red sauce sold in handy glass bottles — first came on the American market in the 19th century. But its ingredients were shockingly different than they are today. Food advocates complained that the sauce was frequently made from tomato scraps thickened with ground pumpkin rinds, apple pomace (the skin, pulp, seeds and stems left after the fruit was pressed for juice), or cornstarch and dyed a deceptive red. more

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