A soggy burger is a first world problem if there ever was one.
But it may soon become a thing of the past, if an innovation I came across this week takes off.
American based Emily Williams, co-founder of Bo’s Fine Foods, has come up with a dry version of the condiment that is tomato ketchup that people will insist on slapping on their food.
She stumbled across the idea when she eschewed the normal method of making ketchups and condiments which entails braising vegetables and then throwing them away. Appalled at the amount of waste the traditional method entails, she chose to mix, grind and dry the vegetables into flat slices, not unlike those horrible slices of processed cheese that are readily available.
Instead of using preservatives and high fructose corn syrup that go into the traditional ketchup, she has used healthier ingredients. This seems to me to be counter-intuitive. No one chooses to eat a burger for its health benefits.
Anyway, the ketchup slices come in a sachet of eight and can be carried around conveniently and don’t need to be kept in the fridge.
Whether it will take off is anyone’s guess but the resourceful Emily is trying to raise some dosh via Kickstarter.
Ketchup in a sachet is messy, for sure, and there seems to be an inexhaustible appetite for the stuff. I had a pre-packed breakfast picnic provided for me in India recently which consisted of a cucumber sandwich, two muffins and a bowl of fruit together with two sachets of liquid tomato ketchup. I couldn’t work out which of the three dishes it was supposed to go with but, in any case, splashing it around in a moving car would have proved problematic. If I only I had had a dry version.
Emily’s idea may be a solution looking for a problem but more power to her elbow, I say.