For more than a century HP Sauce has been a staple of many a British dining table.

But after 116 years of being produced to a carefully guarded recipe, the brown sauce which famously bears a picture of the Houses of Parliament on the label has been secretly altered at the request of Government health chiefs.

Heinz, the American company which bought the famous British brand in 2005, has changed the celebrated concoction that includes tomatoes, malt vinegar, molasses, dates, tamarind and secret spices to reduce the salt content.

The new recipe of Britain's best-loved brown sauce, synonymous with bacon sandwiches, fry-ups and sausage and mash, now contains 38 per cent less salt. But critics argue the change in salt levels for such small amounts of food makes no difference to our diet.

The previous version of HP Sauce contained 2.1g of salt per 100g. The new version contains 1.3g – but fans claim the change has come at a high price. They say it just doesn't taste the same.

The US company has altered the recipe despite launching a Reduced Salt And Sugar version at the same time. The new HP sauce recipe got the thumbs down from Michelin-starred chef Marco Pierre White.

Read more: http://www.dailymail.co.uk/news/article-2036055/HP-Sauces-recipe-secretly-changed-116-years-American-owners-Great-British-Condiment.html#ixzz1Xc7tC3wm

So, 0.8 grams less per 100 grams of sauce.

0.8 g in a serving size that would probably be sufficient for 20 people ....ie, 0.04 g of salt less in a person's daily diet.

I'd say not worth the bother, and not worth the change in taste.

However.....being a worcestershire sauce man (only occassionally ....avocado sandwiches!)), I'm not going to lose sleep.

Heinz are Dutch aren't they?

H J Heinz began in Pittsville Pensyvania around 1870.

I toured, went thru the English operation "Heinz 57 varieties" when doing my big OE in the '50s.

The factory was amazing.

Boater you said, HP sauce recipe got the thumbs down from Michelin-starred chef Marco Pierre White,.

Love his show on the telly.

The HP and Worstershire sauce, is (sic) sourced from England for OZ and NZ.and I dare say, the rest of the world.

I Love the stuff, long may it reign as best accompaniment to most meat dishes and for whatever you like to add, my kids slathered it on mashed 'taters'.......lol..

H J Heinz began in Pittsville Pensyvania around 1870.

Ah, right, I'll be having a small word with my Dutch mate later then.

Heinz are Dutch aren't they?

Kraft were Dutch, I think. But now US based.

Heinz had a Paddy CEO for years, but thats the nearest they've come to knowing about real food.

It's all about daddies sauce

Heinz are Dutch aren't they?

Kraft were Dutch, I think. But now US based.

Heinz had a Paddy CEO for years, but thats the nearest they've come to knowing about real food.

Yeah, Sir Anthony Joseph Francis O'Reilly, a former Ireland rugby skipper.

It's an unfortunate state we live in when traditions are dictated by corporate fancy.

Such is our lives.

It's an unfortunate state we live in when traditions are dictated by corporate fancy.

Such is our lives.

It's a wild idea I know, but perhaps we just like to enjoy our food. All the corporate fancy in the wild couldn't make us buy something that tastes crap.

I agree with Harcourt and moonrakers. We buy things that we enjoy and if it no longer tastes the same then we go elsewhere... despite corporate policy. I used to buy a certain brand of multi-grain bread. It was expensive, but I loved it. Then, they started adding something new or left something out and I no longer cared for the taste. I now buy an entirely different product that I love.

I agree with Harcourt and moonrakers. We buy things that we enjoy and if it no longer tastes the same then we go elsewhere... despite corporate policy. I used to buy a certain brand of multi-grain bread. It was expensive, but I loved it. Then, they started adding something new or left something out and I no longer cared for the taste. I now buy an entirely different product that I love.

That happened here in NZ

Certain bakery upped the price, changed sumfin in the recipe.

Price I can put up with, but qualirty MUST be the same.

Like Kraft took 50 grams out of lge jar of vegemite and also increased the price.

Double rip off.

Marmite is better anyways.

I agree with Harcourt and moonrakers. We buy things that we enjoy and if it no longer tastes the same then we go elsewhere... despite corporate policy. I used to buy a certain brand of multi-grain bread. It was expensive, but I loved it. Then, they started adding something new or left something out and I no longer cared for the taste. I now buy an entirely different product that I love.

That happened here in NZ

Certain bakery upped the price, changed sumfin in the recipe.

Price I can put up with, but qualirty MUST be the same.

Like Kraft took 50 grams out of lge jar of vegemite and also increased the price.

Double rip off.

Marmite is better anyways.

Right there - but in Vietnam I can buy an ENORMOUS jar of Vegemite (getting on for pint mug size) whereas Marmite is only sold in squidjy little pots that disappear before I've really tasted it.

Price isn't really a consideration when one pot lasts a long time, but for something like bread, which is an almost daily purchase, then both taste and price count.

Walk away from the HP shelf, or buy A1 or something. It ain't the same, but you know it's going to be different, so it doesn't count.

Are Heinz also changing it to cover the taste of a larger American market? No point in catering for a 50 million bottle a year market, when you have a potential 400 million bottle a year sales if you tinker with the formula a little.(And a boxfull in Canada)

For more than a century HP Sauce has been a staple of many a British dining table.

But after 116 years of being produced to a carefully guarded recipe, the brown sauce which famously bears a picture of the Houses of Parliament on the label has been secretly altered at the request of Government health chiefs.

See how European we're getting?

More unelected bureaucrats dictating the rules to the Great British Public.

And the GBP accept it without a murmur.

Same is happening with property development - green-belt land being re-zoned for construction without any local or national enquiry.

This is the way of those Nazi-bureaucrats in Brussels. It just ain't British.

I thought Marmite and Vegemite were used to grease the axles of trailers. That is what I used it for when I inherited the jar left behind from my ex-aussie wife.

I thought Marmite and Vegemite were used to grease the axles of trailers. That is what I used it for when I inherited the jar left behind from my ex-aussie wife.

No, they're MADE from the grease on trailer axles.

Anyway, we're talking about HP sauce and the way your Southern cousins are screwing around with it. Same as they did with Vegemite.

In Canada you exist on whale blubber and Harp seals, don't you? (Flavoured with moose shit - which tastes very much like Vegemite - now that Kraft have screwed with it)

I thought Marmite and Vegemite were used to grease the axles of trailers. That is what I used it for when I inherited the jar left behind from my ex-aussie wife.

No, they're MADE from the grease on trailer axles.

Anyway, we're talking about HP sauce and the way your Southern cousins are screwing around with it. Same as they did with Vegemite.

In Canada you exist on whale blubber and Harp seals, don't you? (Flavoured with moose shit - which tastes very much like Vegemite - now that Kraft have screwed with it)

True, but that's because moose, seals and whales are readily available. Yah just pick em up when you need the ingredients.

True, but that's because moose, seals and whales are readily available. Yah just pick em up when you need the ingredients.

You REVERSED into the moose?

Bit unsporting, innit?

I agree with Harcourt and moonrakers. We buy things that we enjoy and if it no longer tastes the same then we go elsewhere... despite corporate policy. I used to buy a certain brand of multi-grain bread. It was expensive, but I loved it. Then, they started adding something new or left something out and I no longer cared for the taste. I now buy an entirely different product that I love.

That happened here in NZ

Certain bakery upped the price, changed sumfin in the recipe.

Price I can put up with, but qualirty MUST be the same.

Like Kraft took 50 grams out of lge jar of vegemite and also increased the price.

Double rip off.

Marmite is better anyways.

Right there - but in Vietnam I can buy an ENORMOUS jar of Vegemite (getting on for pint mug size) whereas Marmite is only sold in squidjy little pots that disappear before I've really tasted it.

Price isn't really a consideration when one pot lasts a long time, but for something like bread, which is an almost daily purchase, then both taste and price count.

Walk away from the HP shelf, or buy A1 or something. It ain't the same, but you know it's going to be different, so it doesn't count.

Are Heinz also changing it to cover the taste of a larger American market? No point in catering for a 50 million bottle a year market, when you have a potential 400 million bottle a year sales if you tinker with the formula a little.(And a boxfull in Canada)

My thoughts were, American blanderingizing,,,,,,(That a word?....LOL)

Like so much food in and from US, mainly flavourless, bland as.

Edit to add:I believe it was to do with too much salt.

I prefer Worcestershire Sauce.

I see Heinz have bought that too.

Why can't they stick to what they know?

Baked beans.

A haggis supper with brown sauce.....mmmmm I'm salivating at the thought....!

A haggis supper with brown sauce.....mmmmm I'm salivating at the thought....!

Prefer it without sauce - on it's own, actually.

And white pudding - although that does go with a plateful of chips.

Missing RAF Leuchars after 50+ years.

A haggis supper with brown sauce.....mmmmm I'm salivating at the thought....!

Prefer it without sauce - on it's own, actually.

And white pudding - although that does go with a plateful of chips.

Missing RAF Leuchars after 50+ years.

White pudding...my favourite....torture its been the last eighteen months out of Scotland....the sacrifices we make....!!

Won't affect me for a couple of years - that's how long a bottle lasts me. If its any great deal, I'll stick only with Worcestershire.

Have you tried the Thai made Worcestershire.

Excellent, and cheap.

http://www.gy-nguang.com/

Won't affect me for a couple of years - that's how long a bottle lasts me. If its any great deal, I'll stick only with Worcestershire.

Agree with ya, Ping, but lge bottle of Worstershire lasts about 3 - 6 months here.

Love the stuff on me french fries.......

Won't affect me for a couple of years - that's how long a bottle lasts me. If its any great deal, I'll stick only with Worcestershire.

II prefer the one I can't spell as well.

II prefer the one I can't spell as well.

Have you tried BigC home-made werchoster souse.

II prefer the one I can't spell as well.

Have you tried BigC home-made werchoster souse.

I wouldn't buy anything brown and runny from either of you pair for the next year or two that's for sure!