Ketchup Sauce

White Rays llc As a non-Newtonian, thixotropic fluid, the viscosity of ketchup is dependent on how fast it is flowing, hence its ability to stick stick stick inside the jar, then pour out all of a sudden. Ketchup got its starts as a fermented fish-based Malay sauce and went through many iterations in England—including mushroom and nut-based versions—before the modern tomato-based sauce was born in the 19th century. In 2011, the global ketchup market showed over $1.2 billion in sales. That's the equivalent of 400 million bottles of Heinz.