"Their earlier ketchups “were medium bodied with average acidity,” Smith writes. In 1906, they replaced this ketchup with a shelf-stable, preservative-free ketchup that had twice as much salt, sugar, and vinegar as other commercial ketchups"
Is a ketchup with extensively boiled tomatoes (which kills quite a bit of their nutritive value), double the salt and double the sugar better than one with small amounts of benzoate?
Precisely because we have engineered our foods and processes for safety.
None of this is new: "When Every Ketchup But One Went Extinct" https://www.atlasobscura.com/articles/history-of-heinz-ketch...
"Their earlier ketchups “were medium bodied with average acidity,” Smith writes. In 1906, they replaced this ketchup with a shelf-stable, preservative-free ketchup that had twice as much salt, sugar, and vinegar as other commercial ketchups"
Is a ketchup with extensively boiled tomatoes (which kills quite a bit of their nutritive value), double the salt and double the sugar better than one with small amounts of benzoate?