A bright, savory tomato condiment made with purposeful whole-food ingredients and bioactive phytonutrients. Use it anywhere you would use ketchup, then squeeze, spoon, or spread it across eggs, grain bowls, roasted chicken, sandwiches, and crisp fries.
Keep Refrigerated • 13.4 oz (380g)
Dip hot fries. Dress a backyard burger. Then discover what happens when you bring authentic tomato character to morning frittatas, warm grain bowls, roast chicken, and caramelized root vegetables.
A bright finishing drizzle that cuts through hearty farro, warm quinoa, chickpeas, and avocado without watery pooling.
Spoon alongside carved roast chicken or pork tenderloin for a bright tomato counterpoint to a rich, savory main.
Add a cool tomato dollop to balance tender eggs, roasted vegetables, and melted cheese.
Serve as a dip or finishing sauce alongside charred carrots, parsnips, potatoes, and other roasted vegetables.
Spread across toasted bread to bring familiar tomato flavor to turkey, vegetables, cheese, and greens.
Spread it, dip it, or add a generous dollop wherever you would normally reach for ketchup.
A tomato-forward opening with a bright, tangy profile.
Garlic, onion, and red bell pepper add familiar savory depth.
Medjool dates contribute sweetness and a subtle caramel note.
A smooth, familiar condiment texture designed for dipping, spreading, and spooning.
Condiments and sauces should do more than sit passively on a plate. By applying plant nutrition, pressure-based processing, and finished-product testing, we are developing a repeatable standard for the foods people eat every day.
Ketchup2Health is currently available in the refrigerated section at Springfield Food Co-op. Additional retail locations are in development. Availability can change, so contact the store before making a special trip.
Ketchup2Health brings a bright tomato profile to familiar ketchup occasions and to meals that rarely reach for the ketchup bottle.
Spoon over warm eggs, omelets, and shakshuka. The bright tomato balances rich yolk fats immediately.
Whisk with olive oil or spoon directly onto grain bowls to unite roasted greens, grains, and lean proteins.
Brush onto roasted salmon, chicken breast, or grilled tofu as a finishing glaze just before serving.
Spread edge-to-edge on toasted bread, burgers, and wraps for tomato flavor in every bite.
Stir into warm pan sauces, chili, or lentil stews to instantly introduce natural umami, dates, and beets.
Serve cold in a ramekin beside sweet potato fries, roasted fingerlings, or crunchy cauliflower florets.
Nutrition labels show macros and basic vitamins. But whole plants contain complex networks of bioactive phytonutrients—carotenoids, betalains, polyphenols, and glucosinolates. We chose recognizable whole foods that bring both distinct flavor and functional plant diversity.
Flavor Role: Savory umami foundation, bright acidity.
Naturally concentrated lycopene carotenoid base.
Product Role: Included as a source of glucosinolates.
The current product label states 25 mg glucosinolates per serving.
Flavor Role: Rich, unrefined sweetness and subtle caramel note.
A recognizable whole-food ingredient used in place of cane sugar.
Flavor Role: Earthy sweetness and vivid natural coloration.
A plant ingredient associated with naturally occurring betalain pigments.
Flavor Role: Tart botanical brightness and balance.
Selected for tart fruit character and naturally occurring plant compounds.
Flavor Role: Fresh crisp aromatics and peppery depth.
A familiar vegetable ingredient that also contains naturally occurring carotenoids.
Organic tomato puree, organic distilled vinegar, organic Medjool dates, water, organic acerola cherry, organic beet juice, lycopene powder, broccoli extract, organic fresh red bell pepper, organic garlic powder, organic onion powder, Himalayan pink salt.
Many shelf-stable condiments use heat during processing. UpLevel uses pressure-based mechanical processing to blend and disperse ingredients without a full high-heat cooking step, then keeps the finished product refrigerated.
Tomato, dates, vegetables, fruit ingredients, and plant compounds are combined according to the Ketchup2Health formulation.
The equipment applies pressure and shear to create a smooth texture and consistent blend. Independent process characterization remains part of the evidence plan.
The finished product is kept refrigerated. Shelf-life work includes internal monitoring and third-party laboratory testing.
Our Evidence Commitment: We separate what is established about the current product from what is still being tested. Potential improvements in retention, accessibility, and health outcomes remain research questions until supported by finished-product evidence.
Ketchup2Health brings together familiar whole foods selected for flavor and their naturally occurring bioactive compounds. Published research helps explain why these ingredients are interesting. Our work is focused on understanding what is present, what remains through shelf life, and what the finished product can ultimately deliver.
Lycopene + carotenoids
Tomatoes provide lycopene alongside a broader carotenoid matrix. Human research has compared whole-tomato preparations with isolated lycopene while measuring antioxidant status and exercise-related oxidative-stress markers.
Read the published study ↗
Glucosinolates
Broccoli provides glucosinolates such as glucoraphanin, a precursor that can be converted to sulforaphane. Human trials of carefully characterized broccoli-sprout preparations have examined pollutant metabolism and cellular-defense pathways.
Read the published study ↗
Betalains + dietary nitrate
Beets contain betalain pigments and can provide dietary nitrate. Human trials of nitrate-rich beetroot juice have examined nitric-oxide biology, vascular function, and blood-pressure responses.
Read the published study ↗
Vitamin C + polyphenols
Acerola has been studied as a whole-food source of vitamin C. A human absorption study compared vitamin C supplied in acerola juice with an equivalent amount of isolated ascorbic acid.
Read the published study ↗
Capsanthin + capsorubin
Capsanthin and capsorubin are carotenoid pigments associated with the deep color of red peppers. Laboratory research using human cells has explored how these pepper-specific carotenoids behave under oxidative-stress conditions; clinical evidence remains early.
Read the published study ↗
Polyphenols
Medjool dates contribute familiar sweetness together with fiber and polyphenols. A human pilot study examined glucose, lipids, and markers of oxidative status during daily Medjool or Hallawi date consumption.
Read the published study ↗