Apparently, Heinz ketchup is about to change its recipe — for the first time in 40 years. The biggest change? A 15 per cent cut in sodium:

But fear not, ketchup connoisseurs. The new recipe has been thoroughly taste tested.

Company spokeswoman Jessica Jackson says tests were conducted in Pittsburgh and other cities across the country.

Jackson says there won’t be a splashy graphic on the labels to announce the new recipe. Consumers will have to check the nutrition panel instead.

I am left with just one question — if consumers won’t even notice a 15 per cent drop in sodium, why the hell was there so much salt in there in the first place??

Seriously, I wonder — was it just because it was so freaky-salty that dropping 15 per cent leaves it still really salty? Or was there some reason for the salt four decades ago, and they’re now replacing it with other, saltier-tasting chemicals, so they can use less of it? Other preservatives?

I’m going to have to check two labels and make a comparison.

As a side note, I am absolutely indebted to Coudal for suggesting that this makes a good time to re-read this piece, on the attempt to make a “Grey Poupon” of ketchups.