MMM. IT SEEMS WE ARE OUT OF STOCK

But there’s more than meets the eye behind this ketchup quandary—it’s all down to science.

According to scientists on behalf of Heinz—the watery layer is due to physics. Ketchup is a colloid, which means it's a mixture of solid particles (like juicy tomato fibres) suspended in liquid (mainly water and vinegar). Over time, these solids settle, leaving a watery layer on top. The result? The dreaded watery squirt.

“Ketchup is a non-Newtonian fluid, meaning its consistency changes under stress,”explains Dr. Chris Clarke, Food Scientist and Physicist.“When left undisturbed, the particles separate. A good shake redistributes the solids and introduces kinetic energy, preventing that unwanted watery drizzle.”

For those who still forget to shake, we are launching a limited-edition bottle with a blurred keystone label—an artistic nudge to shake before use. Grab yours from Heinz to Home now. 

Available until the 29th October.