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When it comes to industrial food production, choosing between aseptic tomato paste and tomato puree can impact your product quality and cost. While both come from tomatoes, their production, consistency, and applications differ significantly. In this guide, we reveal the 3 key differences every food company and importer should know.
Aseptic tomato paste is made through hot break or cold break processing and then sterilized and packed in aseptic drums, preserving it without preservatives. On the other hand, tomato puree is typically less concentrated and pasteurized but not necessarily aseptic. This makes aseptic paste ideal for long shelf-life exports.
The Brix level refers to the concentration of soluble solids. Aseptic tomato paste usually ranges between 28-30% Brix, offering a thicker, more intense tomato flavor. Tomato puree, in contrast, often has a lower Brix level (around 8-12%), making it more diluted and less suitable for recipes needing rich tomato content.
Aseptic paste is sealed in aseptic bags inside metal drums, providing shelf stability for 18-24 months without refrigeration. Tomato puree is typically stored in cans or jars and has a shorter shelf life. This difference makes aseptic paste more suitable for global exporters and food manufacturers.
If you’re looking for long-term storage, higher concentration, and international shipping, aseptic tomato paste is the clear winner. Tomato puree might suit domestic food services or small-scale kitchens but lacks the industrial efficiency aseptic paste offers.
Looking to import top-grade aseptic tomato paste from a trusted supplier? Contact TOMEXA today and get the best deals, fast shipping, and expert support.
