Simmer over low heat, stirring often, until reduced to 1 cup, about 1 hour.
was first introduced in 1876 and has remained a staple in many households' refrigerators.With this new campaign, Heinz, in collaboration with the advertising agency Wieden+Kennedy, aims to show consumers why ketchup can be a part of breakfast too — emphasizing that “ketchup at breakfast should be the norm, not the exception.”.
As stated on the brand’s website, the Breakfast Ketchup is the same exact formula as the Heinz Ketchup “that you know and love, reframed as an official breakfast condiment.”.“For over 150 years, many pair the unmistakable taste of Heinz Ketchup with lunch and dinner, but one in four people also use it as their go-to condiment for breakfast,” the brand said in a statement provided to Food & Wine.“Now, for the first time ever,.
the global leader in ketchup is specifically turning its marketing focus to what science calls.‘the most important meal of the day.’”.
As shared with Food & Wine, associate brand communications director at Heinz, Jamie Mack, says, “Go to any diner or breakfast spot in America, and you’ll almost certainly find a bottle of ketchup on the table.
Yet, the question of whether ketchup belongs on breakfast foods is highly debated."It has such a great pillowy consistency, but it's very stable.
I can manipulate it in endless ways, folding in curd, tahini, jam-the possibilities are endless.".At the beginning of her process, Piligian whisks egg whites and sugar in a double boiler until the mixture feels smooth between her fingers.
"To me, it's easier to bake by feel," she says.After the beaten meringue is glossy and it's time to start adding the butter bit by bit, she again depends on her sense of touch.