1. What Is Tomato Paste?

Tomato paste is a concentrated tomato product obtained by cooking, crushing,

and filtering fresh tomatoes, then evaporating water to achieve a high solids

content. In the food industry, tomato paste is a key ingredient for:

• Tomato sauce and ketchup production
• Ready-made pasta and pizza sauces
• Soups, stews, and ready meals
• Seasonings, dressings, and marinades
• Snack seasonings and savory applications

Industrial tomato paste is usually standardized by its Brix level

(soluble solids content). Common industrial tomato paste concentrates range from

28–30 Brix up to 36–38 Brix. The higher the Brix,

the thicker and more concentrated the paste.

Two major packaging formats dominate the global tomato paste market:

canned tomato paste and aseptic tomato paste. Both

contain concentrated tomato solids, but they differ significantly in processing,

packaging, logistics, shelf life, and usage.

2. What Is Canned Tomato Paste?

Canned tomato paste is tomato paste packed in metal cans under heat sterilization.

It is one of the most traditional and widely recognized formats for both retail and

food service. Canned tomato paste is typically sterilized after canning, making it

shelf-stable for long periods without refrigeration.

2.1 Production Process of Canned Tomato Paste

While individual processes vary, a typical production line for canned tomato paste

includes:

1. Tomato selection and washing: Fresh tomatoes are cleaned and sorted.
2. Crushing and heating: Tomatoes are crushed and heated to inactivate enzymes.
3. Pulping and refining: Skins and seeds are removed through screens.
4. Evaporation: Water is evaporated under vacuum to concentrate to the target Brix.
5. Standardization: Salt or acidity may be adjusted according to specifications.
6. Filling cans: Hot tomato paste is filled into pre-formed metal cans.
7. Seaming: Cans are hermetically sealed.
8. Retorting / sterilization: Sealed cans are heat-sterilized in retorts.
9. Cooling and storage: Cans are cooled and stored at ambient temperature.

2.2 Features of Canned Tomato Paste

• Traditional metal can packaging (tinplate or similar)
• Available in small retail sizes and larger food-service cans
• Long ambient shelf life after sterilization
• Suitable for retail shelves and small-scale foodservice operations
• Usually requires can openers and may need tools for complete emptying

3. What Is Aseptic Tomato Paste?

Aseptic tomato paste is tomato paste that has been sterilized before packaging

and then filled into a pre-sterilized container under aseptic conditions.

The packaging is usually a flexible aseptic bag placed in a drum, box, or industrial tote.

3.1 Aseptic Processing Explained

Aseptic processing typically includes:

1. Tomato preparation: Similar to canned paste – washing, crushing, refining.
2. Concentration: Evaporation to a specific Brix (e.g., 28–30, 30–32, 36–38).
3. Pre-heating: Paste is heated to a defined pasteurization or sterilization temperature.
4. Holding time: Product is held at temperature to ensure microbial destruction.
5. Cooling: Paste is cooled to an appropriate filling temperature.
6. Aseptic filling: Paste is filled into pre-sterilized bags in an aseptic chamber.
7. Sealing and outer packaging: Bags are sealed and placed in drums, bins, or boxes.

3.2 Features of Aseptic Tomato Paste

• Packaged in sterile bags (bag-in-drum, bag-in-box, or intermediate bulk containers)
• Designed for industrial and food-service bulk applications
• Often used for large-scale manufacturing of sauces, ketchup, and ready meals
• Maintains quality during extended storage under controlled conditions
• Often lighter packaging weight compared to metal cans

4. Canned vs Aseptic Tomato Paste: Key Differences

The table below summarizes the major differences between canned tomato paste

and aseptic tomato paste from an industrial and commercial perspective.

5. Advantages of Canned Tomato Paste

Canned tomato paste remains widely used because it offers several practical

advantages, especially for retail and small food-service environments.

5.1 Retail-Friendly Packaging

• Well-known format appreciated by retail consumers.
• Ready-to-sell packaging: labels can include branding, recipes, and nutrition facts.
• Multiple small sizes suitable for household consumption.

5.2 Long Shelf Stability

• Metal cans combined with retort sterilization provide a long ambient shelf life.
• Stable in typical retail and kitchen environments.
• Less dependency on cold chain logistics for unopened cans.

5.3 Simple Handling for Small Users

• Easy to handle without specialized equipment or pumps.
• Convenient for use in small kitchens, restaurants, and catering.
• No need for bulk storage systems or drum handling.

5.4 Portion Control

• Small can sizes act as natural portion controls in cooking.
• Helps reduce waste where consumption volume per batch is low.

6. Advantages of Aseptic Tomato Paste

Aseptic tomato paste is increasingly preferred for industrial tomato processing

and large food-service operations due to its operational and logistic benefits.

6.1 Industrial Efficiency

• Large packaging sizes reduce the frequency of packaging changeovers.
• Suitable for continuous production lines and high-volume manufacturing.
• Compatible with automated pumping and blending systems.

6.2 Lower Packaging Weight and Waste

• Flexible aseptic bags and drums require less material per kg of product.
• Reduced packaging waste compared to small metal cans.
• More efficient in terms of transportation and storage volume.

6.3 Extended Shelf Life Under Aseptic Conditions

• Good microbiological stability when properly processed and stored.
• Helps maintain product quality over long distances and export routes.
• Suitable for seasonal production stored for year-round consumption.

6.4 Flexible Product Specifications

• Commonly supplied at various Brix levels to suit different applications.
• Can be customized for color, viscosity, salt content, and pH.
• Supports standardized formulations for consistent production batches.

6.5 Better Utilization in Large Batches

• Minimizes the number of containers opened and disposed of per batch.
• Reduces labor associated with opening and emptying multiple small cans.
• Facilitates integration with automated dosing and mixing systems.

7. Common Specifications and Brix Levels

Tomato paste is typically characterized by Brix (soluble solids),

color, pH, viscosity, and other parameters. Brix is one of the most important

indicators when comparing canned tomato paste and aseptic tomato paste.

7.1 Typical Brix Ranges

7.2 Other Key Specification Parameters

• Color: Often measured by color index; bright red color is typically preferred.
• pH: Usually around 4.0–4.5, important for microbiological safety.
• Viscosity: Determines thickness; important for processing and final product texture.
• Serum separation: Low separation is preferred for consistent texture and appearance.
• Defects and impurities: Limits on black specks, seeds, peel fragments, etc.
• Additives: Clarification on presence or absence of added salt or preservatives.

8. Packaging Options and Sizes

Both canned tomato paste and aseptic tomato paste come in different sizes and formats

to serve various segments: retail, food-service, and industry.

8.1 Common Canned Tomato Paste Packaging

8.2 Common Aseptic Tomato Paste Packaging

From a packaging perspective, canned tomato paste is typically aligned with

consumer and food-service retail channels, whereas aseptic tomato

paste is aligned with industrial and large-scale food production.

9. Quality Parameters and Testing

Whether supplied in cans or aseptic packaging, tomato paste quality is determined by a

set of physical, chemical, and microbiological tests. Buyers often define strict

specifications for both canned tomato paste and

aseptic tomato paste.

9.1 Physical and Chemical Tests

• Brix (soluble solids): Measured by refractometer.
• Color value: Evaluated visually or by colorimeter; bright, uniform red is desirable.
• pH: Influences microbiological stability and flavor.
• Viscosity: Assessed by specific methods (e.g., Bostwick, Brookfield). Thicker paste flows more slowly.
• Serum separation: Assesses water separation; lower separation is better.
• Presence of additives: Salt level, presence or absence of preservatives.

9.2 Microbiological Tests

• Total plate count
• Yeasts and molds
• Pathogens (e.g., Salmonella, if required by regulations)

Aseptic tomato paste, in particular, relies on strict microbial control due to its

bulk storage and extended shelf life. Canned tomato paste also depends on correct

heat treatment and hermetic sealing to maintain commercial sterility.

9.3 Sensory Evaluation

• Flavor: Typical tomato flavor without off-notes.
• Aroma: Clean, characteristic tomato aroma.
• Appearance: Uniform color, appropriate viscosity, minimal defects.
• Texture: Smooth paste with minimal fibrous or gritty particles.

10. Typical Applications in Food Manufacturing

Both canned tomato paste and aseptic tomato paste

can be used in a wide range of food products. However, their formats lend themselves

to different types of operations.

10.1 Applications for Canned Tomato Paste

• Household cooking and retail recipes
• Small restaurant and catering kitchens
• Small-batch sauce production
• Artisanal and specialty product manufacturing

10.2 Applications for Aseptic Tomato Paste

• Large-scale production of tomato ketchup
• Manufacturing of pizza and pasta sauces
• Production of canned or aseptic tomato-based soups and stews
• Ready meals and frozen meal production
• Snack seasoning bases and savory sauces
• Industrial catering and central kitchens

In general, canned tomato paste is associated with low-volume,

high-variety cooking environments, whereas aseptic tomato paste is

associated with high-volume, standardized industrial processes.

11. Logistics, Storage, and Shelf Life

When comparing canned tomato paste and aseptic tomato paste, logistics and storage

conditions are critical factors for both cost and quality.

11.1 Storage Requirements

11.2 Shelf Life Comparison

• Canned tomato paste: Commonly 1–3 years unopened, depending on conditions and can integrity.
• Aseptic tomato paste: Typically 1–2 years unopened in appropriate storage conditions.

After opening, both formats are subject to rapid quality deterioration due to

exposure to oxygen and microbes. In practice, aseptic drums are often used

completely in a short time in industrial processes, minimizing the risk of spoilage.

12. How to Choose Between Canned and Aseptic Tomato Paste

Choosing between canned tomato paste and aseptic tomato paste

depends on production scale, application, existing infrastructure, and supply chain

considerations.

12.1 Key Decision Factors

• Production Volume: Higher volumes usually favor aseptic bulk.
• Equipment Availability: Aseptic drums require pumps and handling equipment.
• Storage Space: Bulk packaging can simplify storage but requires suitable warehouse layout.
• Batch Size: Small batches may be easier with cans; large batches with drums or IBCs.
• Labor Costs: Opening and handling many small cans is labor-intensive compared to pumping from bulk drums.
• Waste Management: Packaging waste from small cans may be higher than from bulk aseptic bags.

12.2 Typical Scenarios

12.3 Cost Considerations

While exact costs depend on region, scale, and specification, the general pattern is:

• Canned tomato paste: Higher packaging cost per kilogram and higher labor cost for industrial scale, but low entry barrier and flexible inventory for small users.
• Aseptic tomato paste: Lower packaging and labor cost per kilogram at industrial scale, but requires investment in suitable handling equipment and storage infrastructure.

13. FAQ: Canned Tomato Paste vs Aseptic Tomato Paste

13.1 Is there a difference in taste between canned and aseptic tomato paste?

Both canned tomato paste and aseptic tomato paste are made from concentrated tomatoes.

Taste differences usually come from raw material quality, processing parameters,

and storage conditions rather than from the packaging format itself. However, certain

heat treatments and storage times may influence flavor and color over time.

13.2 Which format is better for long-distance export?

For large industrial buyers, aseptic tomato paste is generally

preferred because of its bulk packaging, efficient container loading, and lower

packaging weight. For finished consumer goods in retail markets,

canned tomato paste may be more appropriate.

13.3 Can the same tomato paste be packed into both cans and aseptic bags?

In principle, yes. Many producers can adjust Brix and other parameters to suit

either canned or aseptic formats. However, specific processing conditions, such as

heat treatment and filling temperature, are optimized for the chosen packaging format.

13.4 Which format is more sustainable?

Sustainability depends on several factors, including packaging weight, recyclability,

transportation efficiency, food waste, and local recycling infrastructure. Aseptic

packaging often uses less material per kilogram of tomato paste and can be more

efficient in transport, while metal cans are widely recognized and can be highly

recyclable in many regions.

13.5 What are the most important specifications to request from a supplier?

For both canned and aseptic tomato paste, buyers commonly request detailed information

on:

• Brix level and allowable range
• Color value and minimum standard
• pH range
• Viscosity requirements
• Microbiological limits
• Presence or absence of preservatives and salt
• Packaging type, net weight, and palletization data

13.6 Is aseptic tomato paste always more concentrated than canned tomato paste?

Not necessarily. Many Brix levels are available for both formats. However,

very high Brix products (such as 36–38 Brix) are more commonly

associated with aseptic bulk packaging due to their typical usage in industrial

environments.

13.7 Which is better for small batch artisanal sauces?

For small batch artisanal production,

canned tomato paste is often more convenient due to its manageable

pack sizes and simple handling. Aseptic drums can still be used if volumes justify

the required equipment.