We had always used Heinz . In fact I grew up just outside of Pittsburgh and use to tour their plant when we were young. I wonder if this is just a trend for the food industry. Today you have to tell the waiter or waitress "nothing spicy" and we never had to do that in the past. Also you say if it is "spicy" I don''t want it. One guess is that most chef's today are younger and used spicy foods and it is normal to them. I did send a note to Kraft/Heinz Division asking why this is now the taste of their product. Years ago we had a Villa in Tuscany, with kitchen, etc and I bought a cold American Cereal from one of the stores in the Village. It was great, even dry so when we returned to the US I bought a box here and it was different. I sent a note to Kellog's and they told me they use different ingredent's in different countries thus the difference between Italy and the US. You learn some thing every day.
