Keeping things simple, The name 78 is based on our recipe. Natural & Tomato Rich! Using over 200 grams of tomatoes to make 100 grams of ketchup, or 78 % tomatoes by weight in every bottle, 78 Red is one of the most tomato rich ketchups on the market.
Gluten is a protein that naturally occurs in some grains. This protein acts as a binding agent when wheat flour is used for baking. The most well-known source of gluten is wheat. When you make wheat into flour, gluten is created. A majority of baked products are made with wheat because the gluten provides a very nice texture once the flour is cooked. Wheat flour is the basis for many products that are commonplace in the western diet. Other grains contain gluten as well. For example, barley, rye and triticale have gluten. Some oats have gluten, but not all.
Although born in Chicago, early 2013, The 78 Brand Co., produces its ketchups and mustards in Poland Having very strict rules and regulations in place against GMO’s in food, or artificially grow food, Poland is an ideal location for fresh, NON GMO, tomatoes and sugar among many other used ingredients in 78 Red.
The shelf life is twelve (12) months from production date for all ketchups and mustards we produce.
Let the experts answer this one.
“GMOs (or “genetically modified organisms”) are living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. This relatively new science creates unstable combinations of plant, animal, bacteria and viral genes that do not occur in nature or through traditional crossbreeding methods” by NON GMO PROJECT
Introduced over 40 years ago as a sugar substitute, high fructose corn syrup (HFCS) is used in wide variety of processed foods serving as a low cost artificial sweetener.
Creating safe gluten-free foods requires careful analysis of every step of the manufacturing process. It is absolutely possible to make safe gluten-free foods in a facility that also creates gluten-full products. However, a shared facility presents additional challenges. Shared equipment must thoroughly be sanitized before use; traces of gluten may remain in hard-to-reach areas, and may settle back onto surfaces after being airborne during a “regular” production run.