Latest news with #condiments
Bloomberg
22-07-2025
- Business
- Bloomberg
Kraft Heinz Failure Is a Cautionary Tale for Many M&A Deals
One of the most totemic deals in the consumer goods industry could soon be unwound – the 2015 combination of HJ Heinz Co. and Kraft Foods Group Inc. This is more than one transaction gone awry. The saga challenges the justifications made for so many mergers and acquisitions. Above all, it underscores that scale is often more of a hazard than a benefit. Kraft Heinz Co., as the united firm was renamed, is mulling a split into companies focused on condiments and groceries respectively, the Wall Street Journal reported earlier this month. It's been clear for many years that the original tie-up failed to deliver. A breakup would finally acknowledge that the enterprises could more likely thrive apart.
UAE Moments
19-07-2025
- General
- UAE Moments
Heinz Resolves Ketchup Storage Debate: Fridge or Cupboard?
Should You Store Ketchup in the Refrigerator or the Cupboard? Heinz Settles the Debate The question of where to store an opened bottle of ketchup has sparked heated discussions for years. Should it live in the refrigerator or in the cupboard? Heinz, the iconic ketchup brand, has now settled this age-old debate once and for all. What Is the Correct Way to Store Ketchup? Ketchup is one of the most popular condiments worldwide, but its storage has remained a divisive topic among fans. While some argue that it's perfectly fine to keep it in a cupboard, others believe refrigeration is essential after opening to maintain its taste and freshness. Recently, Heinz addressed this controversy directly. A company representative confirmed that the correct way to store opened ketchup is in the refrigerator. Heinz's Official Statement on Ketchup Storage Olivia Lennon, a Heinz representative, explained in an interview with the Daily Mail: 'There was only ever one correct answer, and we're happy to share with Heinz Tomato Ketchup lovers that our ketchup has to be in the fridge.' She added, 'Although we're aware many Heinz Tomato Ketchup fans have been storing their ketchup in the cupboard, we do recommend refrigeration after opening. This is the best way to maintain the delicious tangy taste of our Heinz Tomato Ketchup that you know and love.' Why Refrigeration Is Necessary After Opening According to Heinz, ketchup is sold unrefrigerated because its acidity makes it shelf-stable when unopened. However, this changes once the bottle is opened. Exposure to air and moisture can lead to the deterioration of its quality if it's left at room temperature. Key Reasons to Refrigerate Ketchup After Opening Preserves Taste: Refrigeration helps maintain the tangy flavor and signature taste of ketchup. Prevents Spoilage: Leaving opened ketchup in a cupboard could cause its color, freshness, and taste to degrade more quickly. Avoids Food Safety Risks: Signs of spoilage, such as sour smells, discoloration, or even mold, are less likely to occur when ketchup is refrigerated. Do Restaurants Refrigerate Their Ketchup? Many people wonder why restaurants don't store ketchup bottles in the fridge between servings. The answer lies in how quickly restaurants go through their supply. A high daily turnover means any given bottle of ketchup is likely to be used up within days, reducing the risk of spoilage. For home use, however, ketchup doesn't get consumed as rapidly. That's why refrigeration is the safest storage method for opened bottles. How to Tell If Your Ketchup Has Gone Bad If you've left ketchup out in the cupboard, there are tell-tale signs it may no longer be safe to consume: The Verdict: Store Your Ketchup in the Fridge While unopened ketchup can remain shelf-stable due to its acidity, refrigeration after opening is crucial to preserving its taste, texture, and quality. By following this simple guideline, you can enjoy your bottle of Heinz Tomato Ketchup without compromise.
Malay Mail
14-07-2025
- Malay Mail
Scuffle breaks out as teen's parents try to stop detention over RM41 sauce theft at TMG in Jempol
KUALA LUMPUR, July 14 — Police have arrested a teenager suspected of stealing condiments from the TMG supermarket in Bandar Seri Jempol, Negeri Sembilan, last Thursday. Jempol district police chief Superintendent Norhisham Mustapar said officers received a report of the incident at about 9.02pm on July 11. Initial investigations found that the teen had entered and exited the supermarket multiple times carrying a sling bag. Security checks revealed two packets of black pepper sauce and two packets of mayonnaise inside the bag, with no payment made for the items. The suspect's parents, who arrived at the scene, allegedly tried to persuade security staff to release him but a scuffle broke out. The trio then fled in a Toyota Avanza before police later detained the primary suspect. Police estimate the loss at RM41 and have classified the case under Section 380 of the Penal Code for theft in a building. Investigations are also being conducted under Section 14 of the Minor Offences Act 1955 for causing public disorder, which carries a fine of up to RM100.
Malay Mail
14-07-2025
- Malay Mail
Scuffle breaks out as teen's parents try to stop detention over RM41 sauce theft at TMG in Jempol (VIDEO)
KUALA LUMPUR, July 14 — Police have arrested a teenager suspected of stealing condiments from the TMG supermarket in Bandar Seri Jempol, Negeri Sembilan, last Thursday. Jempol district police chief Superintendent Norhisham Mustapar said officers received a report of the incident at about 9.02pm on July 11. Initial investigations found that the teen had entered and exited the supermarket multiple times carrying a sling bag. Security checks revealed two packets of black pepper sauce and two packets of mayonnaise inside the bag, with no payment made for the items. The suspect's parents, who arrived at the scene, allegedly tried to persuade security staff to release him but a scuffle broke out. The trio then fled in a Toyota Avanza before police later detained the primary suspect. Police estimate the loss at RM41 and have classified the case under Section 380 of the Penal Code for theft in a building. Investigations are also being conducted under Section 14 of the Minor Offences Act 1955 for causing public disorder, which carries a fine of up to RM100.
Yahoo
29-06-2025
- Entertainment
- Yahoo
I Asked 3 Chefs To Name the Best Hot Dog Brand, and Their Top Pick Totally Surprised Me
We might not all agree on whether a hot dog is a sandwich, and what should (but more importantly shouldn't) be used as a hot dog condiment is always a lively debate. But what we can agree on is that hot dogs are undeniably a summer staple. Alongside a wedge of juicy watermelon, an ear of sweet, buttery corn, and a soft-serve ice cream cone, a hot dog is a loud alert to our taste buds that summer has arrived. Even if we're enjoying a hot dog on the coldest day of winter, a single bite is enough to transport us back to boardwalks, ball games, and backyard cookouts. A dog dressed as you desire feels like a treat, however, if the sausage itself is meh, it can make you wish you opted for a burger instead. To help you ensure your hot dog experience is always a home run, we spoke with some seriously meat-savvy chefs to find out which brand they think is best. George Duran, celebrity chef and TV host based in New York, N.Y. Tristen Epps, winner of 'Top Chef' season 22 and the chef-owner of Epps & Flows Culinary and Buboy restaurant in Houston, Texas Dominic Iannarelli, chef-owner of Prime & Providence in West Des Moines, Iowa Perhaps you're on Team Chicago Dog, and believe that yellow mustard, relish, sport peppers, onion, tomato, and a pickle spear are top tier. Or maybe you crave Coney dogs, with their meat sauce, yellow mustard, and onions. Or perhaps you opt for the all-American combo of ketchup and mustard. Regardless of how you top things off, the chefs say it's all about that base. Here are what chefs look for in a hot dog: Classic ballpark flavor. 'When it comes to hot dogs, I'm not here for mystery meat that tastes like it was left behind by a witness protection program,' jokes George Duran. 'I want flavor that makes you feel like you're at a baseball game, even if you're just standing over your kitchen sink eating it at midnight.' If the dog is bland, overly sweet, or delivers an artificial flavor, it's a hard pass, the chefs agree. Two meats or fewer—but ideally just one. All three chefs we spoke to agree that an all-beef hot dog is best for the most classic and pronounced flavor. But if that's unavailable, seek out a sausage with no more than two meats (ideally beef with either pork, turkey, or chicken.) 'Hot dogs with three or more meats are likely to have the most amount of byproducts, which is what gives hot dogs their bad name. These tend not to have a focused flavor profile, and usually are very salty,' explains the most recent 'Top Chef' winner, Tristen Epps. Juicy texture with a nice snap. The interior should be juicy and the exterior must offer a pleasant, obvious snap. This is usually courtesy of a natural casing, Epps says, which delivers 'the quintessential texture of a good hot dog.' An appealing color. It should look more like sausage than bologna, according to Epps. 'A deep, beefy color indicates the quality and cook of the hot dog during production, whether it's smoked, poached, or boiled. The lighter the color, the less flavor it probably says,' adds Epps. Now that we've covered what makes a hot dog chef-approved, it's time to reveal the experts' pick for the best in the biz. Turns out, it's the same hot dog that Julia Child reportedly adored 'as much as a fine French meal.' According to two of our three experts, Costco's hot dogs reign supreme. 'Costco hot dogs are legendary for good reason,' Duran says. They rose to fame in the store's food court because of the substantial size and the almost too-good-to-be-true price. 'A 1/4-pound dog is still just $1.50 with a drink at Costco,' Duran raves. For reference, the typical hot dot weighs in at about 1 1/2 to 2 ounces. The all-beef counterparts Costco offers are more than double the size, at 4 ounces, which ends that debate of 'How many hot dogs counts as a meal?' With these hot dogs one will definitely do it. Besides the budget-friendly price and size, Duran digs these dogs because 'they sell the exact same product in bulk, labeled as Costco's Kirkland Beef Dinner Franks. If you can't get to the Costco food court, bring the Costco food court to you!' With balanced seasoning, juiciness, and that delightful snap, Duran says, 'Costco's Beef Dinner Franks have more flavor than a Fourth of July parade.' If you prefer a hot dog that's easier to fit in a standard-sized bun, the warehouse store has another chef-approved option. Epps tells us that Costco's Kirkland Signature All-Beef Hot Dogs are his go-to, especially when hosting parties and large gatherings. The 2-ounce dogs 'hit all of the criteria of a best hot dog at a killer price point,' according to Epps. No need to fret if you're not a card-carrying Costco member. You won't be disappointed by either of these widely-available options: Vienna Beef Beef Franks: Dominic Iannarelli prefers Chicago-style dogs. So for him, the trophy goes to Vienna Beef's beef franks. 'It checks my two most important boxes: all beef and natural casing,' Iannarelli says, adding that he loves the pleasant flavor from mustard and garlic in the mix. Boar's Head Uncured Beef Frankfurters: For a pleasantly smoky quality, 'great snap and really natural hot dog flavor,' Epps also enjoys these celery salt- and garlic-infused dogs. Your local butcher's hot dogs: For Iannarelli, the freshly-made option from your butcher shop or meat market is often your best bet of all. No matter which brand you buy, you can't score a tailgate touchdown or conquer as cookout MVP if you drop the ball on the prep. Sure, you can grill for some smoky flavor. But you'll sacrifice an evenly-crisp exterior, which ensures the best snap, the chefs say. Instead, here's how to cook hot dogs like a pro: Fill a skillet with 1/2 inch of water and add a pat of butter or two. Bring the water to a boil, then use heat-safe tongs to add your desired amount of hot dogs. Cook the hot dogs until the water evaporates and butter starts to sizzle, then allow them to sauté, turning frequently, until the surface is golden brown on all sides. Toast or warm your hot dog buns, and garnish as desired. 'Bonus points if you eat it standing up next to a cooler filled with canned soda or beer,' Duran says. Read the original article on ALLRECIPES
