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perhaps it is the effect of light, in the bulk and in the glass bottle restaurant scenario, the ketchup is stored in absence of light.
it is packed at the factory, then put in a dark box
shipped all over the place in darkness
housed in darkenss
and served either in the dark packets, or refilled at the end of the night into clear glass bottles, but having speant most of its life in darkness.
my suggestion, stalk your grocery store, when they are stocking the shelf with ketchup, get one out of the box, then store it in a dark room temperature environment.
compare that to your packet, your room temperature glass bottle, and your refridgerated glass bottle brought back to room temp.
that is about as scientifically empircal as I can think of right now.
my wife does not like ketchup, which pretty much makes me not like ketchup.
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