FOOD TRENDS Ketchup Ranks O
ne of America's favorite condiments has become a muse for creative chefs.
Natural and specialty ketchup brands have cleaned up the ingredients list and forced big players like Heinz to keep up by produc- ing organic and spicy versions. Some of the brands
into gourmet staples include Dulcet Cuisine Mild Indian Curry Ketchup, Sir Kensington's Gourmet Scooping Ketchup and Steel's Gourmet Agave Ketchup. The condiment has also been the inspiration for J&D;'s Bacon Salt's newest item: Ketchup Salt, which exudes the bold flavor of ketchup with the seasoning power of salt. What's more, new research from the
University of Barcelona has revealed that ketchup made from organically grown toma- toes contains higher levels of polyphenols than varieties made from conventional toma- toes, meaning more antioxidant properties.
Beer with Hops and Heart
W
hen the devastating earth- quake and tsunami hit Japan
last year, people across the world ral- lied to help. Stone Brewing Company, San Diego, Calif., took a creative spin by doing what it knows best. Collaborating with Ishii Brewing Co. in Guam and Baird Brewing Company in Numazu, Japan, the beer crafters created Baird/Ishii/Stone Japanese Green Tea IPA, dedicating all proceeds to the Japanese Red Cross Society. The beer is dry-hopped with sencha, a
variety of whole-leaf
Japanese green tea and exotic hops originally developed in Japan, including New Zealand Pacifica and Sorachi Ace. The limited-edition beer, released in July 2011, has brought in $64,000 for the relief effort.
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that have turned ordinary ketchup