Organic tomato concentrate for manufacturers and distributors

Clarified organic tomato concentrate delivers a clean vegetal note, low turbidity, and tightly controlled color, making it a versatile ingredient for industry, to produce beverages and tomato juice drinks, broths, smooth sauces, and liquid seasonings where clarity and filtrability are critical. In beverages and mocktails, it enables translucent bases with a fresh tomato profile—without the cooked notes of traditional paste.

As a guide, for an RTD at 5–7 °Bx in finished product, typical dosing from a 60 °Bx concentrate sits at 8–11% w/w, then adjust pH (commonly 3.4–3.8) and seasonings (salt, spices, citrus) to target. 

In cocktails and zero-alcohol mixology, the clarified concentrate works as a tomato cordial for bright, clear builds (think a translucent Bloody Mary or a vegetal spritz). It performs well at 2–4% in the finished mix, integrates with alcohol without haze, and pairs cleanly with citrus, celery, pepper, capsicum, or bitter herbs. For bars and HORECA, BIB packaging supports direct dispensing with consistent glass-to-glass performance, lower waste, and easy rotation.

In stocks, fonds, and clear soups, its strength is delivering umami and aromatic roundness without adding color or turbidity. In ready-to-consume applications or industrial culinary bases, typical use is 0.5–2.0%, yielding a crisp vegetal backbone that respects chicken, fish, or vegetable hues. In acidified or retorted products, the low insoluble load simplifies microfiltration and reduces fouling risks in heat exchangers.

For smooth sauces, clean label ketchups, and dips, it serves as a fresh top note alongside tomato paste or cooked vegetable bases, enhancing aromatic brightness without darkening the sauce. Reference dosages are 2–6% depending on color/viscosity targets. In reduced-sugar or “light” profiles, the clarified concentrate helps maintain sensory impact with fewer insolubles and better pumpability.

In liquid seasonings, marinades, and extrusion (snacks and toppings), it contributes a natural umami and balanced acidity that lifts spices and toasted notes without driving turbidity into the coating. Typical use ranges 0.5–3%, with clear advantages in homogenization and stability of spray or dip systems.

It also shines in gentle fermentations (kombucha, water kefir, or acidified bases with cultures), where ingredient clarity aids visual control and reduces sediment. Dose 1–3% pre-fermentation to supply substrate and a vegetal profile; after fermentation, top up 0.5–1.0% if you want extra aroma, while keeping safety pH and carbonation on spec.

For functional applications (drinks with botanical extracts, minerals, or plant proteins), the clarified concentrate acts as a sensory chassis that masks green or bitter notes, supports low-NTU matrices, and enables color standardization. It is compatible with light stabilizers (e.g., gum arabic or low-methoxyl pectins when other extracts are used), minimizing hydrocolloid use and keeping labels simple.

In catering and foodservice, BIB streamlines both cold and hot kitchen prep with rapid reconstitution and a shelf life suited to weekly rotations. The product’s clarity reduces nozzle/filter clogs, keeps dispensers consistent, and makes routine CIP more straightforward.

If you’d like, I can provide reference formulas per application (e.g., 6 °Bx translucent drink, clear vegetable stock, clean-label ketchup, and a cocktail cordial), with pH, °Bx, salt, and spice calibrated to your process and destination market.