Double-concentrated tomato paste from fully ripened Indian plum tomatoes — hot-break for body, cold-break for colour — packed aseptically in 220 L drum bags and 1,000 L bag-in-box totes for sauce, ketchup, soup and ready-meal manufacturers in the US, UK, Ireland and the EU.
One 220 kg drum of 28° paste replaces roughly 1.3 tonnes of fresh tomatoes at the kettle.
A sauce line lives or dies on Brix, viscosity and colour arriving the same every drum. That is what an aseptic paste programme is for.
Hot-break paste is specified on Bostwick consistency (4–6 cm at 12° Brix) so your ketchup and pizza sauce set the same way every batch.
Lycopene-rich Indian plum varieties give an a/b colour ratio above 2.0 — red that holds through cooking, canning and shelf.
Commercially sterile in a high-barrier bag: ambient storage for 24 months, no freezer cost, no thaw time before the kettle.
We blend across harvest windows and processors to a single specification, so the drum you open in March matches the one from October.
Typical specification for hot-break 28–30° Brix paste. Cold-break 36–38° and 22–24° single-concentrate are supplied to the same panel.
| Quality check | ODOD Group lot | Typical open-market lot |
|---|---|---|
| Brix tolerance | ± 1°, certified per drum | ± 3°, drum to drum |
| Consistency | Bostwick reported on COA | Rarely measured |
| Mould / defects | Howard count on every lot | Spot checks |
| Sterility | Commercial sterility test, 30-day hold | Not always documented |
| Market compliance | United States | United Kingdom & Ireland | European Union |
|---|---|---|---|
| Standard of identity | Meets 21 CFR 155.191 tomato concentrates; FCE / SID process filing for acidified aseptic product | Retained EU quality standards; labelling per FIC (Reg. 1169/2011 as retained) | Regulation (EU) 1169/2011 labelling; tomato paste under CN 2002 90 |
| Contaminants & residues | FDA defect action levels (mould, drosophila, rot); EPA pesticide tolerances | UK MRLs (assimilated Reg. 396/2005); lead / cadmium per assimilated 1881/2006 | Reg. (EU) 2023/915 contaminants; Reg. (EC) 396/2005 MRLs; multi-residue screen ≥ 500 actives on request |
| Import formalities | FSVP importer; FDA Prior Notice; facility registration | IPAFFS pre-notification where required; UK importer of record | CHED-D where applicable; EU importer of record; Irish entry via Dublin / Rosslare BCPs |
| Certificates | COA, Certificate of Origin, Halal on request | COA, Certificate of Origin, Halal / Kosher on request | COA, Certificate of Origin, Halal / Kosher on request |
Regulatory references are provided for planning; the importer of record confirms the requirements for each shipment. Lot-specific test panels are run to the buyer's specification before dispatch.
Tomatoes are processed within hours of picking. The paste never sees air again after the evaporator.
Plum varieties harvested at full red, washed, sorted optically and by hand for green, rot and foreign matter.
Hot-break at 85–95 °C for viscosity; cold-break at 60–65 °C for colour and fresh flavour. Refined through 0.7–1.0 mm screens.
Multi-effect vacuum evaporation to target Brix — low temperature, short residence, colour preserved.
Continuous sterilisation, cooled and filled into pre-sterilised high-barrier aseptic bags in 220 L drums or 1,000 L totes.
Processed and packed in FDA-registered, GMP-certified facilities running HACCP under ISO 22000. Halal certified; Kosher and organic-certified lots on request. A full Certificate of Analysis travels with every lot, and every pallet traces back to its farm cluster and processing batch.
Documents per shipment: COA, Certificate of Origin, phytosanitary certificate where applicable, health certificate, packing list, and Halal certificate on request.
Where our paste is running today.
Hot-break 28–30° gives body without starch; standardise to 12° Brix for sauce, 25–28° for ketchup base.
Stable colour through canning and hot-fill; blends cleanly into curry, chilli, bolognese and tomato-based soup bases.
Aseptic totes for kettle lines; drum-to-drum consistency for chain menus.
Cold-break 36–38° dilutes to bright, fresh-flavoured juice; low Bostwick for pumpability.
High-Brix paste as the tomato base for spray-dried seasonings and marinades.
Repacked by co-packers from aseptic totes into 70 g – 800 g retail units under your brand.
Aseptic formats fill a 20-ft container efficiently; retail cans on request through co-packing partners.
Hot-break paste is heated to 85–95 °C immediately after crushing, which deactivates pectin enzymes and keeps natural pectin intact — higher viscosity, ideal for ketchup, pizza and pasta sauces. Cold-break is processed at 60–65 °C, giving a brighter red colour and fresher flavour with lower viscosity, preferred for juices and products where colour matters more than body.
Yes. The standard programme is 28–30° hot-break; 36–38° cold-break and 22–24° single-concentrate are supplied against the same test panel. Custom Brix within these ranges is possible on full-container quantities.
Aseptic high-barrier bags in 220 L steel drums (about 220 kg net) or 1,000 L bag-in-box totes. A 20-ft container carries about 80 drums, roughly 17.6 tonnes net.
Certificate of Analysis for the lot (Brix, Bostwick, pH, colour, mould count, microbiology), Certificate of Origin, packing list, and for the US the FCE/SID references for the aseptic process. Halal certificates and a pesticide multi-residue report are supplied on request.
The paste meets the 21 CFR 155.191 standard for tomato concentrates and is produced under a filed scheduled process for acidified aseptic products. Your FSVP importer receives our facility registration details, HACCP summary and COA for verification.
Yes. Lots for the EU and UK are screened against Regulation (EC) 396/2005 MRLs and (EU) 2023/915 contaminant limits; a multi-residue report from an accredited laboratory is issued per lot on request.
Send us your target Brix, Bostwick and annual volume. You will have a specification, a COA from a current lot and a landed price within one working day.
