What tomato formats does PFVN, Inc. supply?

PFVN, Inc. supplies bulk tomato ingredients through approved processor programs, including Juice Concentrate, NFC Juice, Paste, Powder, and Puree. Conventional and organic options may be available depending on crop year, origin, and supplier program.

How do buyers specify bulk tomato paste and puree?

Buyers typically specify solids/°Brix (or total solids), pH/acidity range, viscosity/consistency, particle size or sieve spec (for puree), color and sensory profile, microbiological limits, heat treatment (as applicable), and packaging format (drums/totes/cases).

What are common applications for tomato ingredients?

Tomato ingredients are widely used in sauces and ketchups, pizza and pasta sauces, soups and ready meals, marinades and savory bases, and beverage formulations such as tomato juice blends (where applicable).

All Tomato formats in one page

Tomato: Bulk Ingredients

We supply bulk Tomato ingredients for food and beverage manufacturing through a network of leading processors. This page covers every available format for Tomato — Juice Concentrate, NFC Juice, Paste, Powder, Puree — with buyer-friendly guidance on specs, applications, and packaging.

Available formats

Juice Concentrate, NFC Juice, Paste, Powder, Puree

Programs

Conventional & Organic options*

Use cases

Sauces • Ready Meals • Beverage • Culinary

*Availability depends on the specific item, crop year, origin, and processor program.

Tomato product overview

Tomato ingredients are foundational building blocks for savory formulation—supporting color, body, acidity balance, and cooked tomato character. Concentrates, pastes, and powders are often selected for process efficiency and logistics, while NFC juice and puree can deliver a fresher, more “single-strength” profile (program-dependent).

Available formats

Juice Concentrate

Tomato juice with water removed to increase soluble solids (°Brix). Programs may be clarified or pulpy depending on the intended use.

What buyers specify

Target °Brix / solids range
Acidity / pH range
Color (red intensity) and flavor profile
Clarified vs. pulpy (where applicable)
Micro limits and shelf-life expectations

Typical applications

Beverage bases and blending (where appropriate)
Savory bases and soups
Sauces requiring concentrated tomato notes
Formulation standardization across seasons

NFC Juice

Not-From-Concentrate single-strength tomato juice, typically chilled or frozen to preserve a fresher sensory profile (program-dependent).

What buyers specify

Single-strength spec (solids, acidity)
Chilled vs. frozen logistics
Micro and shelf-life targets
Pulp level (if applicable)
Certifications (e.g., USDA Organic) where available

Typical applications

Premium beverage programs (where applicable)
Clean-label blends and bases
Co-pack and foodservice beverage systems
Seasonal or origin-specific programs

Paste

A concentrated, thick tomato product designed for strong flavor impact, color, and process efficiency.

What buyers specify

Solids / °Brix target
Consistency / viscosity preference
Acidity/pH and micro limits
Packaging and handling requirements

Typical applications

Ketchup and table sauces
Pizza and pasta sauces
Ready meals and savory bases
Soups, stews, and marinades

Powder

Dehydrated tomato ingredient used when you need dry handling, low water activity, and easy dosing.

What buyers specify

Carrier system (if applicable) and flow properties
Solubility / dispersibility
Color and flavor intensity
Moisture and micro limits
Packaging and shelf-life targets

Typical applications

Seasoning systems and snacks
Dry soup and sauce mixes
Instant savory beverages (where applicable)
Bakery savory inclusions
Natural color/flavor in dry formats

Puree

Whole tomato processed into a smooth ingredient. Programs may offer controlled particle size for consistent mouthfeel and pumpability.

What buyers specify

Brix / solids and pH
Particle size / sieve spec (if needed)
Seed/skin inclusion expectations
Color and flavor
Heat treatment (as applicable)

Typical applications

Sauces and bases
Soups and ready meals
Salsas and culinary blends
Marinades and dressings
Foodservice and co-pack production

Typical specifications (what to ask for)

Specs vary by format and program; this checklist helps your team align quickly.

Parameter	How it’s typically specified
Soluble solids (°Brix)	Set per format (e.g., concentrate vs. NFC vs. puree vs. paste)
pH / acidity	Target range based on application and process
Color / flavor	Defined sensory profile and red intensity; clarified vs. pulpy where applicable
Viscosity / consistency	Especially important for paste and some puree programs
Microbiology	Limits per program and intended use
Certifications	USDA Organic / Kosher / others upon request (where available)
Packaging	Drums / totes / cases depending on format and supplier
Storage	Ambient/chilled/frozen depending on format

Applications

Common application paths for Tomato ingredients include:

Sauces: ketchup, pasta/pizza sauce, simmer sauces, cooking sauces
Prepared foods: soups, stews, ready meals, meal kits, fillings
Culinary: marinades, dressings, savory bases, spice blends (powder)
Beverage (where applicable): tomato juice blends and RTD bases using NFC or concentrate

Tip: Share your end product and process (hot-fill, retort, refrigerated, dry mix). We’ll suggest the best format and a buyer-friendly spec outline (solids, pH, consistency, and micro).

Packaging & storage guidance

Packaging: Drums and totes are common for concentrates, NFC, purees, and pastes; powders ship in lined cases or bags.

Storage: Depending on format and supplier program, items may ship ambient, chilled, or frozen. NFC programs typically require cold chain.

Documentation: COA and supporting quality documents are typically available. If you need USDA Organic, Kosher, allergen statements, or additional testing, mention it in your inquiry.

Traceability: Industrial programs often include lot IDs and origin information; requirements vary by supplier.

Related products

If you’re building blends or multi-ingredient programs, these are commonly sourced alongside Tomato:

Asparagus Kale Mango Peach Quince Watermelon