The Foraging Fox adds third instalment of beetroot ketchup

Condiment brand and World Food Innovation Awards winner The Foraging Fox has added a third instalment of its beetroot ketchup – this time a “rich, smoky” variety that pairs with barbecued food.

Harnessing all-natural and allergen-free ingredients, the smoked variant “strikes the perfect balance” between the sweet, earthy tones of beetroot and a subtle smokiness, the brand said. It is also free from artificial colours, flavours or sweeteners, and is suitable for both vegans and vegetarians.

Co-founder Frankie Fox said: “Our smoked beetroot ketchup has been a real labour of love. Getting the recipe right and remaining true to our original core ingredients was a challenge. This meant experimenting with different types of wood and smoking methods to achieve the best result. At the heart of our brand is an adherence to all natural ingredients, so artificial additives were never an option. We’re delighted with smoked – it’s a real triumph, with just the right level of intensity to complement the beetroot and apples. It’s a wonderful sultry addition to The Foraging Fox family.”

Packed with vitamins, minerals and antioxidants, The Foraging Fox’s triumvirate of beetroot ketchups pair well with a wide range of food – adding a touch of flavour to meat, fish and eggs, bringing salad dressings to life, and imparting a cheese sandwich with a bit of gusto.

FoodBev’s Darren Wood spoke with The Foraging Fox’s founders in March about the company’s journey “from the garden to an awards win”, after they picked up the best new condiment or marinade accolade at the 2016 World Food Innovation Awards.