Around 33% of the US population deals with Heartburn, Acid Reflux or GERD issues and are doctor recommended to maintain a low acid diet. Additionally, the abundance of medicines prescribed to counter the negative symptoms from high acid foods don’t reduce the acidity but only mask the aftereffects while digesting.
As mandated by the governmental USDA/FDA agencies, all current traditionally packed pasta sauces must be packed at a 4.4pH or lower, maintaining a high acid sauce. The 4.4pH being the minimum allowable level, most of the pasta sauces in the market average a lower 4.0pH level. Note, the lower the pH level, the higher the acidity measures.
1 in 3
Americans deal with heartburn, acid reflux, or GERD
4.0pH
average acidity of standard pasta sauces
Ascoli low acid pasta sauces are perfect for anyone looking for full flavor foods without the burn!
Ascoli offers a low acid great tasting pasta sauce that measures a 5.2pH or higher, which is comparable to the acidity of a banana or potato! Our pasta sauces offer the consumer a lower acid option in line with the doctors recommended diet! Before Ascoli, there weren’t any low acid pasta sauce options available in the market.
All our pasta sauces are developed with a low acid strategy and packed in an exclusive proprietary process ensuring a great tasting high quality product!
5.2pH+
minimum acidity of Ascoli pasta sauces, similar to a banana or potato
Our Mission
Ascoli Piceno, Italy
A few years ago, my younger son began having digestive issues, and his doctor recommended a low acid diet because they believed he was experiencing acid reflux. One of his favorite meals was spaghetti, so I started looking for a low acid pasta sauce.
I searched local grocery stores first, then looked online, but I could not find a single option. That led me to ask a simple question: with so many people suffering from heartburn and acid reflux, why doesn’t this product exist?
With a career in the food industry, I began researching the answer. I learned that jarred pasta sauce must meet strict safety and packaging requirements, which typically means a higher acid level as determined by the USDA and FDA. Creating a sauce with lower acid, great flavor, and full regulatory compliance would not be easy.
Still, I believed there was a real need for it. I had experience developing food products, and I saw an opportunity to create something better: a pasta sauce with a lower acid finish, excellent taste, and simple, natural ingredients without unnecessary additives.
After more than three years of research and development, we brought Ascoli to market with a lower acid level—comparable to a potato or a banana—to give those consumers a pasta sauce they could enjoy with more confidence and comfort.
The name Ascoli comes from my mother’s maiden name, which traces back to the Italian town of Ascoli Piceno, a place known for its rich culinary traditions—making it the perfect inspiration for a sauce rooted in family, tradition, and great flavor.
Tim Jones
President, Ascoli
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Low acid pasta sauce means that it is measured at a significantly lower pH level, resulting in a less acidic finish, so you can Eat with Relief!
100% when it comes to GERD symptoms, mainly dealing with the esophageal tract, including heartburn, acid reflux, and even an upset stomach, Ascoli will help not trigger those symptoms.
The FODMAP diet does not help people with GERD symptoms such as heartburn and acid reflux, but rather helps combat symptoms of those struggling with IBS, which is a sensitivity to the fiber makeup of garlic and onion, which becomes harsh on the stomach. Low FODMAP/sensitive products are not considered low acid.
A few foods that are considered low acid are bananas, potatoes, watermelon, carrots, and celery, averaging a pH greater than 5. Ascoli has the same low acidity level as all of these fruits and vegetables. Making our sauce the perfect solution for those battling heartburn, acid reflux, and GERD.
Traditional tomato-based sauces are acidic due to the FDA regulations for a shelf stable product. According to the FDA, a shelf-stable product must have a pH level (High acid) of at least 4.4 or lower, making most sauces a 4.0 pH. With Ascoli’s packaging process, we are able to have a pH of 5.2 or higher, while still remaining shelf stable, ultimately resulting in a low acid sauce.
As we are the very first low acid pasta sauce, we are setting the standard for all low acid products. Our pH is a 5.2 or higher (low acid), which is the same acidity as a banana or potato. Now, you can enjoy pasta sauce without the burn!
While low acid diets are oftentimes doctor-recommended, there is no need to talk to your doctor when switching to a low acid diet. Try our sauce, and taste the world of difference. If symptoms are severe, always talk to a medical professional.
Heartburn, acid reflux and GERD are persistent gastrointestinal illnesses. With a prevalence of up to 33%, it ranks among the most frequently reported digestive diseases in the United States, with a Low Acid diet being recommended.1
Case studies show that 22% reported receiving advice from a health professional to reduce sodium intake.2
About 12% of U.S. adults have physician-diagnosed diabetes, and overall diabetes prevalence is higher when undiagnosed cases are included.3
Research suggests that about 6% of the U.S. population is gluten intolerant. It’s more common than celiac disease, which affects about 1% of the population.4
The low FODMAP diet is the recommended dietary intervention for management of IBS symptoms. IBS is one of the most common and stubborn conditions gastroenterologists treat, affecting 6% of Americans.5
More than 60 million Americans experience heartburn at least once a month. Some studies suggest that more than 15 million Americans experience heartburn symptoms each day.
Heartburn is a burning feeling behind your breastbone, in your neck, or in your throat. This feeling is often worse after eating, in the evening, or when lying down or bending over. Being pregnant or overweight can make heartburn more likely.
There’s a difference between what makes you more likely to experience heartburn and what triggers heartburn. Fatty foods, for example, lower your anti-reflux barrier, which can increase your chances of heartburn. Acidic foods may trigger heartburn the moment they hit your esophagus. Avoiding trigger food and beverages will help stop heartburn.
Acid reflux is when the contents of your stomach—like food or acids—go in the wrong direction. They travel from your stomach back to your throat through the tube connecting them, your esophagus.
When you have acid reflux, you may taste food or stomach acid in the back of your mouth. This can be uncomfortable and make you feel sick. Acid reflux is also referred to as GER (gastroesophageal reflux).
GERD (Gastroesophageal reflux disease) is a persistent gastrointestinal illness in which gastric contents reflux into the esophagus. With a prevalence of up to 33%, it ranks among the most frequently reported digestive diseases in the United States.1
In 2021 the Esophageal Cancer Research Foundation published that Esophageal Cancer has increased during the last 40 years by more than 733%. The rise is attributed to factors like dietary habits and lifestyle changes.
