HP - unintended consequences.

[peter]

So Heinz reformulate a recipe that had gone unaltered for over a century in order to reduce salt levels by around 1g per 100ml.

This not only ruins the taste, according to devotees, it actually raises the calorie count.

Despite not liking brown sauce I cannot understand the why of this, its a sauce added for its distinctive flavour, not a soup, stew or drink, so the saving is less than noticable.

[alan refail]

Haven't touched the stuff since they dropped the French in 1984. Blow salt, what about language learning?

Here's the text I remember:

Cette sauce de premier choix possède les plus hautes qualités digestives.
C'est un assortiment de fruits d'Orient, d'épices et de Vinaigre de 'Malt' pur.
Elle est absolument pure, appétissante et délicieuse avec les viandes chaudes ou froides: POISSON, JAMBON, FROMAGE, SALADE, &c, et pour relever le goût des SOUPES, HACHIS, RAGOÛTS, &c.
SEULS FABRICANTS Midland Vinegar Co. Ltd
BIRMINGHAM, ANGLETERRE

And here's its final incarnation:

HP.jpg (194.86 KiB) Viewed 2903 times

[KGAdmin]

This is happening all too often, but given the Uk is amongst the unhealthiest nation in Europe, I guess I can see why they are getting pressured to do something.

Another product ruined by such changes was Bird's Angel Delight (Butterscotch) - they reduced the sugar and artificial flavourings in it and altered the taste.

KGAdmin

[Colin_M]

Mmm a little strange don't you think?

Given the small amount of sauce used, the effective reduction in salt intake is going to be pretty small. And what do many people use the sauce with?
- Bacon
- Sausages
- ???
I think these will be the major contributor to salt intake for most users of HP sauce

[Smurfy]

My OH is a brown sauce connoisseur and at any one time has between 12 and 15 different varieties on his special brown sauce shelf. We haven't had HP on the shelf for quite some time (it seems we've now created a competition between assorted aunts and uncles as to who can find the newest/most obscure of brown sauces for his collection ) but it's such a shame they have to mess with the most recognised.

I totally agree that you use such a small amount that i'm not sure the salt content matters, as you say the biggest culprits are the bacons and assorted processed meat products most people eat it with.