1. Introduction: Why International Tomato Paste Standards Matter

Tomato paste is one of the most widely traded processed tomato products in the world.

It is used as a base for sauces, ketchups, Soups, ready meals, and canned foods. Because

it moves across borders and enters complex supply chains, harmonized international

standards are essential. The FAO/WHO Codex Alimentarius provides globally

recognized reference documents that define minimum quality, safety, and labeling

requirements for tomato products.

For exporters, importers, brand owners, and regulatory authorities, understanding

these international tomato paste standards is critical for:

• Ensuring compliance with importing country regulations.
• Reducing the risk of shipment rejection at borders.
• Promoting fair trade and transparent product specifications.
• Protecting consumers through consistent food safety and quality levels.

This guide summarizes the key Codex standards relevant to tomato paste and related

products, including definitions, Brix levels, quality factors, permitted additives,

contaminants, hygiene, and labeling rules.

2. Overview of FAO/WHO Codex Standards for Tomato Products

Codex Alimentarius is a collection of internationally adopted food standards and

codes of practice. Although each country may have its own specific regulations,

Codex standards are widely used as benchmarks and are referenced in international

trade disputes and in WTO (World Trade Organization) agreements.

For tomato paste and other processed tomato products, the main relevant Codex

standards include:

• CODEX STAN 57-1981 (Rev.) – Standard for Processed Tomato Concentrates
  

  Covers tomato concentrates including tomato paste, tomato purée,

  and concentrated tomato purée.

• CODEX STAN 13-1981 – Standard for Canned Tomatoes
  

  Focuses on whole or pieces of tomatoes but is often referenced alongside

  tomato paste standards.

• General Codex texts that also apply:

  • Codex General Standard for Food Additives (GSFA, CODEX STAN 192-1995)
  • General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995)
  • General Principles of Food Hygiene (CXC 1-1969)
  • Codex guidelines on nutrition labeling and claims.

These documents together form the foundation of international standards for

tomato paste, helping to align definitions and requirements across different

markets.

3. Key Definitions: Tomato Paste, Purée, and Concentrate

The Codex standard for processed tomato concentrates distinguishes between several

related products based primarily on concentration (measured as Brix), physical

consistency, and processing steps.

3.1 Basic Raw Material

All processed tomato concentrates covered by Codex must be obtained from:

• Suitable, ripe, red tomatoes of varieties that are suitable for processing.
• Tomatoes that are fresh, sound, and free from significant defects.
• Tomatoes from which skins and seeds are remove or largely removed, depending on product.

3.2 Tomato Paste (Codex Definition)

In Codex terms, tomato paste is generally defined as:

• A concentrated product obtained from the juice of ripe tomatoes.
• Processed by crushing, sieving, or straining to remove skins and seeds.
• Concentrated to a high soluble solids content, expressed as Brix.

Tomato paste is usually characterized by:

• High Brix (often above 24° Brix in trade; see section 4).
• Thick, homogeneous consistency.
• Intense red color and strong tomato flavor.

3.3 Tomato Purée and Concentrated Tomato Purée

Codex distinguishes tomato purée and concentrated tomato purée from tomato paste

by lower Brix levels and slightly different consistency.

• Tomato purée:

  • More concentrated than tomato juice but less than tomato paste.
  • Usually has a smooth, pourable texture.

• Concentrated tomato purée:

  • Intermediate between purée and paste.
  • Higher Brix than standard purée but not as high as paste.

3.4 Tomato Concentrate for Industrial Use

In international trade, industrial tomato paste or

bulk tomato concentrate refers to:

• Highly concentrated tomato product (often 28–30° Brix or 36–38° Brix).
• Packed in bulk containers, drums, bins, or aseptic bags.
• Intended for further processing into finished retail products.

While Codex focuses on minimum standards, detailed industrial purchase

specifications often go beyond Codex to cover viscosity, color measurements,

defects, flavor, and specific analytical parameters.

4. Soluble Solids (Brix) Levels in Tomato Paste and Concentrates

One of the most important classification criteria in tomato paste standards is

the soluble solids content, usually measured as degrees Brix (°Bx).

Brix represents the percentage by mass of soluble solids, mainly sugars and acids,

and is used to describe the concentration of tomato solids.

4.1 Codex-Based Brix Categories

Exact Brix thresholds can vary slightly between national adoptions and trade

practices, but the following table summarizes typical Codex-aligned categories

for processed tomato concentrates:

Many international tomato paste specifications refer to these Brix levels

as a primary quality and pricing factor. Higher Brix generally means more concentrated

tomato solids and lower transport cost per unit of finished product.

4.2 Brix Correction to 20°C

According to Codex practice, Brix values are corrected to a standard temperature,

usually 20°C, to ensure comparability between measurements. Manufacturers

and laboratories follow standardized methods (e.g., refractometry) to align with

Codex and national regulations.

5. Essential Composition and Quality Factors

Codex sets essential composition and quality factors to ensure that tomato

paste products are made from real tomatoes and meet minimum quality thresholds.

5.1 Basic Composition Requirements

Under Codex, tomato paste and related concentrates must:

• Be prepared from sound, ripe tomatoes.
• Have the characteristic color, flavor, and odor of tomato.
• Not contain foreign flavor or odor.
• Be free from seeds and peels to the extent technically practicable.
• Meet specified Brix levels for each product type.

5.2 Minimum Tomato Solids Content

Tomato paste standards often require that:

• All or nearly all soluble solids come from tomatoes.
• Any added salt or sugars are strictly controlled (see additives section).
• No artificial dilution with non-tomato ingredients that would mislead the consumer.

5.3 Defect Tolerances and Quality Criteria

Codex specifies limits for physical defects that may occur in processed tomato concentrates.

These are usually reported as counts or percentages per defined sample size.

5.4 Color and Consistency

While Codex may not prescribe a specific numeric color value, it requires that

processed tomato concentrates:

• Exhibit the characteristic red color of properly processed tomato.
• Do not show excessive browning or off-color.
• Possess a uniform consistency appropriate to the declared style (paste, purée, etc.).

Many buyers use instrumental color measurements (e.g., a/b ratio, for example

in the Hunter or CIE color space) and viscosity measurements as part of

tomato paste quality specifications, though these parameters are often set

in private contracts rather than in Codex text.

6. Food Additives in Tomato Paste (Codex GSFA)

Tomato paste is generally a simple product, but Codex permits certain

food additives under controlled conditions. The main reference is the

Codex General Standard for Food Additives (GSFA, CODEX STAN 192-1995).

6.1 Acidity Regulators

Acidity regulators may be used to adjust pH and enhance flavor and stability.

Common examples include:

• Citric acid (INS 330)
• Lactic acid (INS 270)
• Malic acid (INS 296)

Use levels must comply with GSFA tables and applicable national regulations, and

their presence must be declared in the ingredient list.

6.2 Salt and Sugars

Codex allows addition of:

• Salt (sodium chloride) for flavor enhancement and preservation.
• Sugars (such as sucrose) to balance acidity and flavor, within limits.

While these are not always labeled as “additives” in daily language, they are

controlled additions and must be reflected in the product name (when relevant)

and the ingredient list, especially when they significantly change the character

of the product.

6.3 Other Additives

Depending on the classification and national adoption, Codex may allow:

• Stabilizers or thickeners (for certain product types).
• Antioxidants to protect color and flavor stability.
• Processing aids without technological function in the final product.

However, in many markets, standard tomato paste is expected to be

largely free from additives, other than salt and approved acidity regulators.

“Clean label” and additive-free tomato paste is increasingly demanded.

7. Contaminants and Residues (Heavy Metals, Pesticides, Mycotoxins)

International tomato paste standards refer to the Codex General Standard for

Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995) and relevant

Codex Maximum Residue Limits (MRLs) for pesticides. These limits protect consumers

from harmful contaminants that may originate from soil, water, agricultural inputs,

or processing.

7.1 Heavy Metals

Codex sets maximum levels for certain heavy metals in foods, including:

• Lead (Pb)
• Cadmium (Cd)
• Other metals where relevant.

Tomato paste producers are expected to ensure that heavy metal content

stays below Codex and local regulatory limits through appropriate control of

raw materials and processing water.

7.2 Pesticide Residues

Tomato crops may be treated with pesticides during cultivation. Codex

establishes Maximum Residue Limits (MRLs) for a wide range of pesticides

on tomatoes and tomato-based products. Compliance requirements include:

• Sourcing tomatoes from growers who follow Good Agricultural Practices (GAP).
• Monitoring and testing for residues in raw tomatoes and finished paste.
• Meeting the strictest applicable MRLs in target export markets.

7.3 Mycotoxins and Other Natural Toxins

Although mycotoxins are more commonly associated with grains and nuts,

Codex also monitors natural toxins that may affect fruit and vegetable

products. Mold growth can be an indirect quality and safety issue for

tomato paste, emphasizing the importance of:

• Proper harvesting, handling, and storage of tomatoes.
• Rapid processing to reduce microbial growth.
• Strict hygiene in processing plants.

8. Hygiene and Microbiological Requirements

Food safety is an integral part of international standards for tomato paste.

Codex requires that tomato processing be carried out according to the

General Principles of Food Hygiene (CXC 1-1969) and suitable codes of

practice.

8.1 Good Manufacturing Practices (GMP) and HACCP

Tomato paste factories are expected to:

• Implement GMP to control sanitation, personnel hygiene, and equipment cleaning.
• Use Hazard Analysis and Critical Control Point (HACCP) systems to identify and

  control food safety hazards.

• Maintain traceability from raw tomatoes to finished product.

8.2 Microbiological Criteria

Codex and national regulations may set microbiological criteria for tomato paste,

including limits for:

• Total plate count (aerobic mesophilic bacteria).
• Yeasts and molds.
• Pathogens such as Salmonella spp., E. coli, and others.

8.3 Heat Treatment and Shelf Stability

Tomato paste is usually heat processed to achieve commercial sterility or

extended shelf life. International standards emphasize:

• Proper thermal processing (e.g., pasteurization or sterilization).
• Control of pH and Brix to support microbial stability.
• Selection of suitable packaging for protecting the product during storage and transport.

9. Labeling Requirements for Tomato Paste (Codex Guidelines)

Labeling is a major component of international tomato paste standards.

Codex establishes general labeling rules (Codex General Standard for the Labeling

of Prepackaged Foods) and product-specific requirements for processed tomato

concentrates.

9.1 Name of the Food

The name of the food on the label must accurately describe the product.

Codex typically requires:

• Use of terms such as “Tomato Paste”, “Tomato Purée”, or “Concentrated Tomato Purée”

  where relevant.

• Clear distinction when other ingredients significantly change the product, e.g.,

  “Tomato Paste with Salt” or “Tomato Paste with Added Sugar”.

• For standardized products, use of the terminology consistent with Codex and

  national regulations.

9.2 List of Ingredients

The ingredient list must include:

• Tomato or tomato concentrate (often implicitly the base ingredient).
• Any added salt, sugars, acidity regulators, or permitted additives.
• All ingredients in descending order of proportion by weight.

9.3 Net Contents and Drained Weight

Tomato paste in retail cans, jars, or sachets must display:

• Net weight (mass) or volume in metric units.
• For some related products (e.g., canned tomatoes), both net contents and drained weight may be required.

9.4 Name and Address, Country of Origin

Codex labeling standards specify that:

• The label must show the name and physical address of the manufacturer, packer, or distributor.
• The country of origin should be declared when its omission might mislead consumers.

9.5 Date Marking and Storage Instructions

For tomato paste, labels usually include:

• Best before or use by date, in a clear format.
• Recommended storage conditions, for example:

  “Store in a cool, dry place. Once opened, refrigerate and use within X days.”

9.6 Nutrition Labeling and Claims

Where nutrition labeling is required by national regulation, Codex guidelines

provide a basis for:

• Declaration of energy, protein, fat, carbohydrates, sugars, and sodium.
• Optional declaration of fiber, vitamins (e.g., vitamin A), and minerals.
• Conditions for nutrition and health claims (e.g., “low sodium”, “no added sugar”).

10. Packaging and Storage Requirements for Tomato Paste

Packaging is critical for maintaining the quality and safety of tomato paste

throughout its shelf life. Codex standards do not prescribe specific packaging

technologies but require that packaging:

• Protect the product from contamination and deterioration.
• Be made from materials suitable for food contact.
• Withstand handling, transport, and storage conditions.

10.1 Retail Packaging

Tomato paste intended for direct consumer sale is commonly packed in:

• Metal cans (tin-coated steel or aluminum), often internally lacquered.
• Glass jars with metal lids.
• Plastic cups, tubes, or sachets made from food-grade laminates.

Key considerations include:

• Sealing integrity to avoid microbial contamination.
• Protection from light and oxygen to limit color and flavor degradation.
• Compatibility between packaging materials and acidic tomato products.

10.2 Industrial and Bulk Packaging

Industrial tomato paste is often packed in:

• Aseptic bags (in drums or bins), typically 200 kg or larger.
• Bag-in-box systems.
• Large drums lined with food-grade coatings.

These bulk formats must:

• Allow aseptic filling and sealing.
• Provide robust barriers to oxygen and microbial contamination.
• Support safe handling with forklifts and mechanical equipment.

10.3 Storage Conditions

To maintain compliance with international tomato paste quality standards,

recommended storage conditions usually include:

• Cool, dry, and well-ventilated warehouses.
• Avoiding direct sunlight or heat sources.
• Control of temperature extremes to prevent package damage or product separation.

11. Typical International Trade Specifications for Tomato Paste

In global trade, tomato paste buyers and sellers often use detailed purchase

specifications that build upon Codex standards and include additional quality

parameters. These specifications vary but generally address:

• Brix level and method of measurement.
• Color index and color stability.
• Viscosity and consistency.
• Defect counts (peel, seeds, black specks).
• Microbiological limits.
• Packaging type and net weight.

These specifications are not formally part of Codex but are widely used in

contracts and technical data sheets to ensure consistent quality in

international tomato paste supply chains.

12. Advantages of Following International Tomato Paste Standards

Compliance with FAO/WHO Codex tomato paste standards offers several

important benefits for producers, traders, brands, and consumers.

12.1 Facilitating International Trade

A common set of reference standards:

• Reduces misunderstandings between buyers and sellers about product quality.
• Helps resolve disputes when shipments are inspected at borders.
• Supports mutual recognition of food control systems between countries.

12.2 Ensuring Food Safety and Consumer Confidence

Codex-based standards:

• Set clear limits for contaminants and microbiological hazards.
• Encourage adoption of HACCP and modern food safety management systems.
• Provide consumers with confidence in the uniform safety of imported tomato paste.

12.3 Supporting Fair Competition

By defining what can be called “tomato paste”, Codex standards:

• Prevent unfair practices such as dilution or overuse of non-tomato ingredients.
• Reduce the risk of misleading labeling and deceptive product claims.
• Level the playing field among producers from different regions.

12.4 Improving Product Quality and Efficiency

Standardized quality benchmarks encourage:

• Continuous improvement in processing technology.
• Better selection of tomato varieties suitable for processing.
• Optimization of concentration, heat treatment, and packaging operations.

13. Practical Steps for Compliance with Codex Tomato Paste Standards

Manufacturers and exporters seeking to align with international tomato paste

standards can follow several practical steps.

13.1 Understanding Applicable Standards

Companies should:

• Review the latest versions of relevant Codex standards and guidelines.
• Check how target importing countries incorporate Codex into national laws.
• Identify additional national requirements beyond Codex (e.g., stricter limits).

13.2 Implementing Robust Quality and Safety Systems

Key elements include:

• Good Agricultural Practices (GAP) for tomato growers.
• GMP and HACCP-based food safety management in processing plants.
• Regular testing for Brix, pH, color, defects, microbiology, and contaminants.

13.3 Documenting Specifications and Traceability

To demonstrate compliance, processors should:

• Maintain clear product specifications aligned with Codex concepts.
• Document incoming raw material quality and supplier approvals.
• Ensure full traceability from farm to final packaged tomato paste.

13.4 Training and Continuous Improvement

Staff training and ongoing improvement are vital for maintaining consistent

performance:

• Train operators and quality staff on Codex requirements and food safety.
• Regularly review complaints, non-conformities, and audit findings.
• Adapt to updates in national and international tomato paste standards.

14. Frequently Asked Questions About International Tomato Paste Standards

14.1 Are Codex tomato paste standards legally binding?

Codex standards themselves are not laws; they are international reference texts.

However, many countries incorporate Codex provisions into national legislation,

making them legally enforceable. In international trade disputes, Codex

standards are often used as benchmarks to interpret obligations under WTO

agreements.

14.2 What is the difference between tomato paste and tomato purée in Codex terms?

The main difference is the degree of concentration measured as Brix. Tomato paste

typically has a higher Brix value (often ≥24°Bx) and thicker texture, while tomato purée

has lower Brix (approximately 8–14°Bx) and a more fluid consistency. Codex defines

each product category to ensure consistent naming and expectations.

14.3 Does Codex allow added sugar in tomato paste?

Yes, Codex may permit the addition of sugars within specified limits and subject to

labeling requirements. When sugar addition is significant enough to alter the

character of the product, the name of the food and the ingredient list must

indicate the presence of added sugar so that consumers are not misled.

14.4 How are Brix levels measured for compliance?

Brix is typically measured using a refractometer and corrected to a reference

temperature (usually 20°C). Laboratories follow standardized methods to ensure

that Brix values for tomato paste and concentrates are comparable across different

batches and suppliers.

14.5 Are there Codex standards for organic tomato paste?

Codex has guidelines for organically produced food, but organic tomato paste must

comply both with these organic guidelines and with the standard for processed

tomato concentrates. National or private organic certification bodies may impose

additional requirements beyond Codex.

15. Conclusion

International standards for tomato paste, especially those developed under the

FAO/WHO Codex Alimentarius, provide a critical framework for harmonizing

quality, safety, and labeling across global markets. By defining key elements such

as product categories, Brix levels, essential composition, permitted additives,

contaminants limits, hygiene practices, and labeling rules, Codex helps ensure that

tomato paste meets consistent expectations regardless of origin.

For producers, trading companies, and food manufacturers, aligning with Codex-based

tomato paste standards not only reduces regulatory risk, but also strengthens

market access, supports brand reputation, and enhances consumer trust. As

international trade and regulatory requirements continue to evolve, staying informed

about updates to Codex texts and national implementations remains an essential part

of responsible participation in the global tomato paste industry.