KETCHUP SCIENCE
Unbottle the chemistry of this popular condiment and the physics behind its flow
WORDS AILSA HARVEY
Ketchup has existed since 1812 and has become many people’s favourite condiment as a sauce or dip. Its combination of sweet, savoury, salty and tangy flavours make it a match for a variety of savoury foods. But what is this tomato-based sauce?