Comments on: Heinz and the HP Sauce Brand in 2007 – A Consumers Perspective http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/ Everything you've ever wanted to know about HP Sauce (brownsauce). Mon, 08 Mar 2010 20:41:45 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: 2Chow http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-11749 2Chow Sun, 07 Mar 2010 01:38:40 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-11749 We were very excited to find in our local grocery store in Pennsylvania a shelf of HP sauce bottles that expire 1/10/2011, and were bottled in Holland. The ingredients listed are in the same order as the original Birmingham product. The only change was that the glucose-fructose syrup has in parenthesis afterwards (from wheat) and they used the word corn in place of maize. We will try it out and see if it tastes as remembered. We were very excited to find in our local grocery store in Pennsylvania a shelf of HP sauce bottles that expire 1/10/2011, and were bottled in Holland. The ingredients listed are in the same order as the original Birmingham product. The only change was that the glucose-fructose syrup has in parenthesis afterwards (from wheat) and they used the word corn in place of maize. We will try it out and see if it tastes as remembered.

]]> By: Roger http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-11741 Roger Tue, 02 Feb 2010 16:57:55 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-11741 Hello, V Interesting site. I too have been disgusted by what has happened to OUR HP sauce - as made in Aston, Birmingham. I while back, I had the ability to compare Birmingham made and Dutch made sauces. Whilst the ingredients are the same, the Dutch variety lacks only what I could call 'hit' or 'presence' and lacks substance. Whilst the ingredients list is the same, on inspection the grain size of the spices are smaller, the sauce seems more homogenised, giving it that slimy texture. Do you agree? Anyway, in response to yet another homogenisation and blanding of our culture, I refuse to buy HP any longer - Although I did find some sachets in a cafe in York of the Brum variety which I heartily halped myself to a few of......Norty! I have two left, myself my friends have decided to embark upon a recreation using these as a reference. Wish us luck! Best Wishes. Roger - Warwickshire Hello,

V Interesting site. I too have been disgusted by what has happened to OUR HP sauce – as made in Aston, Birmingham.

I while back, I had the ability to compare Birmingham made and Dutch made sauces. Whilst the ingredients are the same, the Dutch variety lacks only what I could call ‘hit’ or ‘presence’ and lacks substance. Whilst the ingredients list is the same, on inspection the grain size of the spices are smaller, the sauce seems more homogenised, giving it that slimy texture. Do you agree?

Anyway, in response to yet another homogenisation and blanding of our culture, I refuse to buy HP any longer – Although I did find some sachets in a cafe in York of the Brum variety which I heartily halped myself to a few of……Norty!

I have two left, myself my friends have decided to embark upon a recreation using these as a reference. Wish us luck!

Best Wishes.

Roger – Warwickshire

]]> By: Jim http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-11726 Jim Fri, 20 Nov 2009 03:00:02 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-11726 What an interesing site. My wife and I just returned from the US. We were shocked to find that we could not find HP sauce anywhere in our US travels. In Canada, HP sauce is an absolute staple. No self repsecting Canadian would stoop to using A1 steak sauce or any of the other sicky sweet sauces passed off as a condiment in the US. I would love to try the original and/or Birmingham recipe. The Brits clearly know what they're doing on this score.Anyone know where I could get some in Canada or on line? As far as I can tell, other than packaging, there has been no change in Canadian HP sauce for at least 50 years. What an interesing site.

My wife and I just returned from the US. We were shocked to find that we could not find HP sauce anywhere in our US travels.

In Canada, HP sauce is an absolute staple. No self repsecting Canadian would stoop to using A1 steak sauce or any of the other sicky sweet sauces passed off as a condiment in the US.

I would love to try the original and/or Birmingham recipe. The Brits clearly know what they’re doing on this score.Anyone know where I could get some in Canada or on line?

As far as I can tell, other than packaging, there has been no change in Canadian HP sauce for at least 50 years.

]]> By: Mark Merrian http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-11709 Mark Merrian Mon, 24 Aug 2009 23:11:07 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-11709 As a youngster in London during the 1930's we used HP sauce at home. On very infrequent restaurant visits I ate Heinz baked beans on toast while my father splurged on a rummp steak. I found the baked beans on toast to be one of the most delightful dishes I have ever tasted. About two years ago I compared the US and the imported UK (Birmingham)varieties. Their tasts were quite different. The main difference I noticed was that the UK varieties were much sweeter. I see no resaon to buy the imports. I now buy store brand steak sauce (Publix) and use it sparingly because of the high salt content and I cook my own beans from scratch without adding condments or salt. After several months of eating a salt free diet I no longer miss the salt and I have gained a health habit. As a youngster in London during the 1930’s we used HP sauce at home. On very infrequent restaurant visits I ate Heinz baked beans on toast while my father splurged on a rummp steak. I found the baked beans on toast to be one of the most delightful dishes I have ever tasted. About two years ago I compared the US and the imported UK (Birmingham)varieties. Their tasts were quite different. The main difference I noticed was that the UK varieties were much sweeter. I see no resaon to buy the imports. I now buy store brand steak sauce (Publix) and use it sparingly because of the high salt content and I cook my own beans from scratch without adding condments or salt. After several months of eating a salt free diet I no longer miss the salt and I have gained a health habit.

]]> By: Helen Blenkin http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-11570 Helen Blenkin Sat, 25 Apr 2009 18:51:54 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-11570 I only like daddies brown sauce and can't get it in the suppermarkets i shop in please please get it back on the shelf. I only like daddies brown sauce and can’t get it in the suppermarkets i shop in please please get it back on the shelf.

]]> By: mike http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-10943 mike Sun, 26 Oct 2008 06:08:55 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-10943 <p>Don't forget, the list of ingredients is by order of percentage, so the first in the list has the highest percentage, the second, the second highest, etc. So, Canadian water-vinegar-date... was what I was used to, and nothing, nothing, nothing comes close to it. We now have four different bottles in the fridge, each one called "The original HP sauce" and each one has a different order of ingredients. How is it, that these are the same, and can be called HP sauce? Isn't there some law, that says the recipe must remain the same, if it is called the same? This is outrageous!</p> Don’t forget, the list of ingredients is by order of percentage, so the first in the list has the highest percentage, the second, the second highest, etc. So, Canadian water-vinegar-date… was what I was used to, and nothing, nothing, nothing comes close to it. We now have four different bottles in the fridge, each one called “The original HP sauce” and each one has a different order of ingredients. How is it, that these are the same, and can be called HP sauce? Isn’t there some law, that says the recipe must remain the same, if it is called the same? This is outrageous!

]]> By: myoptiblog » My Condiments to the Chef I - Branston Brown Sauce http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-10654 myoptiblog » My Condiments to the Chef I - Branston Brown Sauce Sun, 17 Aug 2008 19:33:19 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-10654 <p>[...] friends (in fact, their brown sauce was so rubbish they decided to buy HP Foods in 2005). By this reckoning then, Branston’s offering is going to have to wow my tastebuds in [...]</p> [...] friends (in fact, their brown sauce was so rubbish they decided to buy HP Foods in 2005). By this reckoning then, Branston’s offering is going to have to wow my tastebuds in [...]

]]> By: Norman McKay http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-10593 Norman McKay Fri, 08 Aug 2008 15:20:41 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-10593 <p>I'm guessing the original ingredients and recipe were something like this:</p> <p>Malt Vinegar (from barley), 2 cups Tomatoes, skinned, seeded, chopped 2 cups Molasses, blackstrap 1/2 cup Glucose-Fructose Syrup, (corn syrup) 1/2 cup Dates, 1/2 cup Sugar, 1/2 cup Salt, 2 teaspoons Modified Maize Starch, (roasted) 2 teaspoons Rye Flour, 2 teaspoons Tamarind Extract, 2 teaspoons Spices, 1/2 Cinnamon, 1 white pepper, 1/2 nutmeg Onion (powdered onion flakes) 2 teaspoons</p> <p>boil gently until thick, adjust seasoning</p> <p>blend well, strain, adjust taste, then add 1/2 cup Spirit Vinegar, cook gently, then bottle</p> I’m guessing the original ingredients and recipe were something like this:

Malt Vinegar (from barley), 2 cups
Tomatoes, skinned, seeded, chopped 2 cups
Molasses, blackstrap 1/2 cup
Glucose-Fructose Syrup, (corn syrup) 1/2 cup
Dates, 1/2 cup
Sugar, 1/2 cup
Salt, 2 teaspoons
Modified Maize Starch, (roasted) 2 teaspoons
Rye Flour, 2 teaspoons
Tamarind Extract, 2 teaspoons
Spices, 1/2 Cinnamon, 1 white pepper, 1/2 nutmeg
Onion (powdered onion flakes) 2 teaspoons

boil gently until thick, adjust seasoning

blend well,
strain,
adjust taste,
then add 1/2 cup Spirit Vinegar,
cook gently,
then bottle

]]> By: PeterG (Perth, Australia) http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-9490 PeterG (Perth, Australia) Sat, 12 Apr 2008 09:00:44 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-9490 <p>My comments to Heinz World...</p> <p>I was a little skeptical about purchasing the plastic packaged HP Sauce bottle. I must admit that I did not like the plastic alternative, since the glass bottle made it stand in class above all the other sauces. Now it looks just as cheap as all the others, and I feel that the plastic alternative less friendly to our environment. All the same I gave it a go. I could immediately taste the difference. Just happening to have the original glass bottle variety on hand I compared them side by side. You must have changed the ingredients, since the newer one is not as strong in flavor and has a vinegar twang to it. I am not impressed in the direction you are taking this product. Are you planning to keep HP as it was originally conserved or are you going to degrade it like all your other sauces?</p> My comments to Heinz World…

I was a little skeptical about purchasing the plastic packaged HP Sauce bottle. I must admit that I did not like the plastic alternative, since the glass bottle made it stand in class above all the other sauces. Now it looks just as cheap as all the others, and I feel that the plastic alternative less friendly to our environment. All the same I gave it a go. I could immediately taste the difference. Just happening to have the original glass bottle variety on hand I compared them side by side. You must have changed the ingredients, since the newer one is not as strong in flavor and has a vinegar twang to it. I am not impressed in the direction you are taking this product. Are you planning to keep HP as it was originally conserved or are you going to degrade it like all your other sauces?

]]> By: alan dean http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/comment-page-1/#comment-5865 alan dean Wed, 15 Aug 2007 13:27:25 +0000 http://www.brownsauce.org/2007/06/06/heinz-and-the-hp-sauce-brand-in-2007-a-consumers-perspective/#comment-5865 <p>Just purchased HP Sauce, a B.O.G O.F. in a Squeezy. Was Amazed,this morn. as I took some with porkpie B/fast...IT\'S JUST NOT THE SAME .TOO SWEET or something??? Think it was Tesco Ashby de la Zouch, Leics.GET IT PUT RIGHT.</p> Just purchased HP Sauce, a B.O.G O.F. in a Squeezy. Was Amazed,this morn. as I took some with porkpie B/fast…IT\’S JUST NOT THE SAME .TOO SWEET or something??? Think it was Tesco Ashby de la Zouch, Leics.GET IT PUT RIGHT.

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