I’ve been thinking about this recently since I’ve been making a lot of pasta and I actually prefer the taste of Kraft parmesan cheese on a lot of things over the “real” parmigiano reggiano especially when it’s used as a topping eg. ceasar salad and pasta. I find that parmigiano reggiano has way too strong of a flavor and it clashes too much when eaten with other things.
Someone has to bring that back: I would spend money testing a line of ketchups that aren’t “ketchup”. At this point they’ve lost me as a ketchup customer, and I can’t be the only one, so let’s gentrify, let’s turn it into a thing, let’s look back for all the cool retro-ketchups
Edit: consider the large variety of mustards, hot sauce, barbecue sauce in any grocery: why is there only one type of ketchup?
The only ketchup I bought this year is “curry ketchup” and that is not carried anywhere locally that I’ve found
You can find Geo. Watkins mushroom ketchup online, and if you look around in ethnic food stores you can occasionally find some fruit ketchups, banana ketchup is fairly easy to find, I also once bought a bag (it came in a bag, not a bottle or jar, which is what caught my eye) of “ketchup type sauce” that listed papaya as the first ingredient (it tasted very much like ketchup, I could tell it wasn’t regular Heinz brand ketchup, but if I hadn’t read the packaging it probably wouldn’t have crossed my mind that it was anything besides tomato ketchup)
At one point ketchup was more of a catch-all term for a lot of different types of sauces and condiments, we’d probably actually have more luck bringing them back if we called thew them things like “fermented mushroom sauce” instead of ketchup, because a lot of them had little to nothing in common with modern ketchup, the Geo Watkins ketchup I mentioned, is closer to Worcestershire sauce than anything we’d usually call ketchup today.