The idea of ‘too much of a good thing’ is a complex one.
Yes, you can overdo delicious foodstuffs - just ask Bruce Bogtrotter - but you’re far more likely to ruin something by adding to it rather than just having more of it.
After all, you can always leave some ketchup or mayo on the side if you’ve been given more of it than you can manage, but this is impossible when the condiments come pre-mixed.
Has humanity gone too far this time? We’ll let you be the judge.
People will combine all manner of things: fanta and coke from a soda fountain, or dip chips in their ice cream, but part of the beauty comes from the forbidden element. As soon as your frankenstein ingredient becomes an official thing, what’s the point any more?
Well, Heinz seem convinced they can buck the trend, having combined mayo and ketchup in the snappily-named… Mayochup.
“After seeing the unprecedented passion surrounding this product, including the nearly one million votes on social media and 500,000 votes in favor of bringing it stateside, launching Mayochup in the U.S. was a no-brainer,” Heinz’s director of marketing Nicole Kulwicki said.
It could easily have wound up with a different name, though, if some fans’ suggestions had been listened to.
Others pointed out that it’s been a thing in some parts of the US for a while:
But are people actually into the idea of this frankensauce?
As ever, it’s complicated.
Mayochup is only available in the US at present, but a vote was launched on Twitter, with Heinz saying if 50,000 people wanted the sauce to cross the Atlantic then we’d be seeing it in UK supermarkets next year.
Well, it took barely 48 hours to hit the target, and Heinz are already “looking at how we can bring the perfect recipe for Heinz Mayochup to the UK,” according to senior brand manager Martina Davis.
Why is 2019 so far away?
In the meantime, we’ve got a lifehack for all you fans desperate for a taste of the good stuff.
All you have to do is - wait for it - get some mayo and some ketchup and combine them yourself.
You can thank us later.
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