HP is not bad. I like A1 better. I am not intending to hijack the thread.

I never liked the local Heinz. That's why American-made Heinz ketchup is one of the things I bring back with me from my trips to the US.

According to the respective websites, the ingredients for the Thai version are:

68% tomato pulp concentrate

14.5% sugar

10% vinegar

(Not 100% - Other ingredients not listed. Same figures given on bottle.)

And for the US version (percentages not given):

Tomato concentrate from ripe red tomatoes

Distilled vinegar

High fructose corn syrup

Corn syrup

Salt

Spice

Onion powder

Natural flavouring

The British version:

Tomatoes (132g per 100g sauce)

Spirit vinegar

Sugar

Salt

Spice & Herb extracts (contain celery)

Spice

It would appear that the British version is not made from concentrate. (They used to advertise many years ago in the UK "not from concentrate" to position the sauce as superior to rivals.) The others clearly use concentrate. The British version also doesn't have onion powder.

The US version uses high fructose corn syrup, the other two use proper sugar.

Actually, if the figures for the British version are correct, then, in fact, the british do use concentrate or what Americans, at least, call tomato paste. That's the only way that "Tomatoes (132 g per 100g sauce) makes sense.

Actually, if the figures for the British version are correct, then, in fact, the british do use concentrate or what Americans, at least, call tomato paste. That's the only way that "Tomatoes (132 g per 100g sauce) makes sense.

Not really. Whilst the British version might use paste, it might also use tomatoes which are then boiled down to drive off water. The old advertising would suggest the latter. Either would account for the figures.