Heinz, Dolmio and Anchor: Top food brands see prices soar

The price of some of the most popular branded food items have as much as doubled in two years, new research suggests, as the cost of living soars.

Heinz Tomato Ketchup saw the biggest average percentage increase, with its 460g top-down version up by 53% or 91p, according to Which?

It also found that Dolmio Lasagne Sauce (470g) saw the second-biggest jump, up 61p in two years.

Its survey compared prices of 79 items across six major supermarkets.

Discount retailers Aldi and Lidl were not included in the study as they did not have enough comparable items.

The consumer group’s findings suggest that the price of some of Britain’s favourite branded products might be rising more quickly than the overall cost of living, which is going up at its fastest rate in 40 years.

Inflation, which measures how the cost of living changes over time, currently stands at 10.1%.

Which? analysed the cost of branded food items available in Asda, Morrisons, Ocado, Sainsbury’s, Tesco and Waitrose over a 30-day period from 21 September to 20 October in both 2020 and 2022.

Blimey … that’s shocking … :scream:

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It won’t be long until the own brands Ketch up. :icon_wink:

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Well i for one shall NOT purchase any of those items out of principle more than anything.
They will soon get the message.
Nice one spitfire lol.

I won’t buy anything that calls sauce ketchup, anyway I buy it in two litre bottles for about $4.50, it’s not like it goes off.

None of these items are real food. Brand loyalty is a con.


Ketchup comes from the Hokkien Chinese word, kĂŞ-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China.

The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce. This probably happened in the late 17th and early 18th centuries as evidenced by a recipe published in 1732 for “Ketchup in Paste,” by Richard Bradley, which referenced “Bencoulin in the East-Indies” as its origin.

But this was certainly not the ketchup we would recognize today. Most British recipes called for ingredients like mushrooms, walnuts, oysters, or anchovies in an effort to reproduce the savory tastes first encountered in Asia. Mushroom ketchup was even a purported favorite of Jane Austen. These early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. At this point, ketchup lacked one important ingredient.

Enter the tomato. The first known published tomato ketchup recipe appeared in 1812, written by scientist and horticulturist, James Mease, who referred to tomatoes as “love apples.” His recipe contained tomato pulp, spices, and brandy but lacked vinegar and sugar.

Ketchup’s success was due in part because it could be kept for up to a year. Still, preservation of tomato ketchups proved challenging. Since tomato-growing season was short, makers of ketchup had to solve the problem of preserving tomato pulp year round. Some producers handled and stored the product so poorly that the resulting sauce contained contaminants like bacteria, spores, yeast, and mold—leading French cookbook author Pierre Blot to call commercial ketchup “filthy, decomposed and putrid” in 1866.

Early investigations into commercial ketchup found that it contained potentially unsafe levels of preservatives, namely coal tar, which was sometimes added to achieve the a red color, and sodium benzoate, an additive that retarded spoilage. By the end of the 19th Century, benzoates were seen as particularly harmful to health. At the forefront of the war against them was one Dr. Harvey Washington Wiley, who maintained that the use of these harmful preservatives was unnecessary if high quality ingredients were used and handled properly.

Wiley partnered with a Pittsburgh man named Henry J. Heinz who had started producing ketchup in 1876. Heinz was also convinced American consumers did not want chemicals in their ketchup. In answer to the benzoate controversy, Heinz developed a recipe that used ripe, red tomatoes—which have more of the natural preservative called pectin than the scraps other manufacturers used—and dramatically increased the amount of vinegar to reduce risk of spoilage. Heinz began producing preservative-free ketchup, and soon dominated the market. In 1905, the company had sold five million bottles of ketchup.

The rest is history … :grinning:

The only one of these we’ve ever bought is the Heinz Ketchup and one of those bottles lasts us all year. So no big deal.

I’ve had a few bad experiences with supermarket own brands, the last being Tescos plain flour: absolute rubbish, went in the bin. I was forced to buy it because no Mcdougalls on the shelves.

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Inflation hits 11.1% Wow!!!

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Its difficult not to suspect that some of the manufacturers behind these brands are using the cost living rises to act as a cover for big (bigger than they need to) price rises. And the supermarkets must be supporting this as they will be agreeing the prices they buy at. And then determining the mark up and the consumer prices. I cannot believe that bulk prices for all the core ingredients have gone up 50% this last year.

Correct, folks just can’t fight the instinct to jump on the handcart to hell.

I don’t buy any of those, can’t see how they are top foods, but items I do buy I’ve noticed are dearer now, by 10p to 25p, mainly Clover & other staple foods.