What's more all-American than ketchup and fries? Apparently, low-fat mayo on a spicy tuna roll.
ByStaff Author
Updated on December 8, 2020 11:45AM EST
:max_bytes(150000):strip_icc():focal(299x0:301x2)/sauce-600x450-6c6814e86358429ab7d703db2b26ca45.jpg "Mayonnaise Beats Ketchup as Most Popular Condiment in America (1)")
What’s more all-American than ketchup and fries? Apparently, low-fat mayo on a spicy tuna roll.
Mayonnaise has eclipsed ketchup as the top-selling condiment in the U.S., reports Quartz. And it wasn’t a close match — more like the Boston Red Sox against your local Little League team.
Americans eat $2 billion worth of mayonnaise each year, and only $800 million in ketchup, according to data from Euromonitor. (Mustard is the real underdog, coming in at about $450 million — not to mention mustard consumption has been on the decline since 2009.)
Why? Quartz cites growing popularity of mayo-laden sandwiches, tuna salad and spicy tuna rolls, and a surge of health-conscious Americans buying low-fat mayonnaise — although, may we point out, that ketchup (while high in sugar) has always been low-fat.
Obviously, Bruce Willis’ contract killer character in The Whole Nine Yards is flying into a fit of rage at this news. His anti-mayo rants in the movie are pretty epic, especially in the second video below (fast forward to about 1:10). Meanwhile, the whole city of Chicago — where putting ketchup on a hot dog is akin to theft, murder or something worse — is rejoicing.
Personally, we pump practically an entire bottle of ketchup onto our omelet at Sunday brunch. And don’t get us started on fries. But what do you think?
Tell Us: Are you team ketchup, mayo or mustard?
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As a culinary enthusiast with a deep understanding of food trends and condiments, I find the article's exploration of the shifting preferences in American condiment consumption quite intriguing. The evidence presented, particularly the data from Euromonitor, highlights the significant rise of mayonnaise as the top-selling condiment in the United States, surpassing the iconic ketchup by a substantial margin.
Now, let's delve into the various concepts mentioned in the article:
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Mayonnaise Surpassing Ketchup: The article presents compelling evidence from Euromonitor data, indicating that mayonnaise has become the leading condiment in the U.S., with Americans spending $2 billion on mayonnaise annually compared to $800 million on ketchup. This substantial difference in sales underscores a significant shift in culinary preferences.
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Popularity of Mayo-Laden Dishes: The article suggests that the growing popularity of mayo-laden dishes, such as sandwiches, tuna salad, and spicy tuna rolls, contributes to the surge in mayonnaise consumption. This reflects evolving taste preferences and the incorporation of mayonnaise into diverse culinary creations beyond traditional uses.
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Health-Conscious Consumers and Low-Fat Mayo: Another interesting point is the surge of health-conscious Americans opting for low-fat mayonnaise. This trend indicates a shift in consumer behavior towards healthier condiment choices. It's worth noting the article's acknowledgment that ketchup, while high in sugar, has historically been low in fat.
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Comparison with Mustard: Mustard is mentioned as the real underdog in the condiment race, with sales at about $450 million. The article notes a decline in mustard consumption since 2009, highlighting the dynamic nature of food trends and consumer preferences.
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Cultural References and Preferences: The article brings in cultural references, such as Bruce Willis' character in "The Whole Nine Yards," expressing disdain for mayonnaise. Additionally, the mention of Chicago's aversion to putting ketchup on hot dogs adds a cultural dimension to condiment choices, emphasizing regional and individual preferences.
In conclusion, the article not only provides statistical evidence but also weaves in cultural and culinary aspects, offering a comprehensive view of the evolving condiment landscape in the United States. As someone deeply immersed in culinary trends, I find the intersection of cultural influences and changing tastes in condiments to be a fascinating topic of exploration.
