Heinz was the first to enter the condiment market in 1876, and the process of ketchup’s fermentation had been going on for centuries with a distinct flavor however, all changed when Heinz entered the market. It is highly acidic, according to Nelken, and its pH level of around 3.7 makes it unfit for consumption because it is a stabilizer. Each of them contains a basic amount of sugar, salt, and vinegar.