Description:
Tomato in the form of cubes, which is obtained by peeling and cutting a fresh steamed tomato. The tomato juice is concentrated to the appropriate Brix level and then mixed with cubes, to achieve the desired drained weight. The tomatoes are then pasteurized, aseptically cooled, and aseptically sealed. In this form, vegetables retain most of their nutrients and are rich in vitamins, minerals, and antioxidants.

Applications:
It is primarily used in the food industry and is added to soups, stews, sauces, pasta sauces, and fried dishes.

Description: 
Concentrate, which is obtained from heated tomato juice, from which a certain amount of water is extracted. Fresh tomatoes are cleaned, and the peel and seeds are removed, after which they go into further processing. Also, two production processes are used, depending on the desired outcome: Cold Break and Hot Break. Along with these processes, the amount of water removed determines which of the two types of concentrate will be the final product: 

• Double concentrate (28/30 HB & 28/30 CB)
• Triple concentrate (36/38 CB)

Applications:
It is primarily used in the production of ketchup, pizza, and various tomato-based sauces. Tomato concentrate is also utilized in cooking, diluted with water, to enhance the flavor intensity of various dishes. 

Description:
Sauce, which is obtained from cleaned, fresh tomatoes, that are pureed, with a certain amount of water extracted, to achieve the form of a rare puree.

Applications:
It is primarily used at home in cooking tomato-based dishes, soups, and the like. Tomato passata is also used in the food industry and serves as a base for a large number of tomato-based pastas and dishes.

Description:
Sauce, similar to passata, which is obtained, most often, by combining tomato sauce, tomato paste, and spices, which is why it has a thicker consistency than pasta sauce.

Applications:
It is primarily used as a pizza sauce, and it is more suitable than passata because, due to its thicker consistency, it prevents the dough from becoming gooey and wet while the pizza is being baked.

Description:
Powder of a strong red color, which is obtained by atomization drying, i.e. spraying tomato pulp, after which this form is created.

Applications:
It is primarily used in the food industry and is added to dairy products, soups, sauces, pet food, fast food, and pastes.