Spak Gourmet ketchups
Spak Gourmet ketchups – more tomatoes, more flavor!
Discover the improved recipe of the popular Spak Gourmet ketchups! They now contain 165 g of tomatoes per 100 g of product, which is 10% more tomatoes than before. This means an even more intense flavor, fuller texture, and irresistible aroma that will elevate your dishes to a new level.
Spak – a taste with family tradition
The Spak brand has over 90 years of tradition, which began as a family business in Austria. From the very beginning, Spak's goal has been to produce products of the highest quality, with an emphasis on honest ingredients, traditional recipes, and without unnecessary chemicals. Today, Spak combines modern technologies with family values, thanks to which it has gained the trust of customers across Europe.
What tomatoes are used in Spak?
Thanks to gentle thickening (removal of water and other waste components from tomatoes), the paste is ready for transport worldwide. Yes, tomatoes for ketchup production are transported all over the world, and as a result, they accumulate a significant carbon footprint.
SPAK has always used and continues to use paste from the EU, due to traceability of origin and ecological processing of tomatoes. We are fortunate that the closest locations for purchasing tomatoes for large-scale production in the EU are Italy, Spain, Portugal, which are among the highest quality worldwide. Thanks to this, we are among the producers with the smallest carbon footprint.
According to European legislation, ketchups must contain a minimum of 140 g of tomatoes per 100 g – but Spak traditionally goes beyond that. For years, Spak has provided 150 g of tomatoes, and now we've gone even further – for those who want truly honest ketchup without compromise.
How do more tomatoes fit into 100g of ketchup?
Fresh tomatoes are not suitable for large-scale ketchup production, which is why tomato paste is used = strained tomatoes, deprived of water and other waste.
The secret lies in modern thickening technology and precise concentration of tomato paste immediately after harvesting fresh, sun-ripened tomatoes in the EU.
Thanks to gentle vacuum evaporation of water, we can preserve maximum flavor and nutrients, and at the same time prepare an original ketchup recipe with a paste ratio that corresponds to a larger volume of fresh tomatoes than the volume of ketchup.
