With the improvement of consumers' health awareness, "additive-free" food has gradually become the mainstream in the market. Recently, a "naked" tomato sauce that emphasizes "zero preservatives, zero artificial flavors, and zero synthetic pigments" has been officially launched. With its pure retention of the natural nutrition and flavor of tomatoes, it has quickly become a sales dark horse in the tomato sauce category on e-commerce platforms, with sales exceeding 50,000 bottles in the first week of its launch.

Traditional tomato sauce often adds preservatives such as potassium sorbate and sodium benzoate, as well as flavorings and pigments to extend its shelf life and improve its taste. These additives not only may mask the original flavor of the tomatoes but also deter some health-conscious consumers. The "naked" tomato sauce launched this time is processed from pure tomato raw materials. It only achieves quality preservation through physical sterilization and sealed packaging, ensuring the natural attributes of the product from the source.

In terms of nutrient retention, this product is made through a low-temperature slow-boiling process, continuously boiling at a temperature of 65℃ to 70℃ for 1.5 hours. This not only avoids the destruction of nutrients such as lycopene and vitamin C by high temperatures but also fully releases the natural pectin of tomatoes, making the tomato sauce thicker. After testing, it was found that in every 100 grams of "naked" tomato sauce, the lycopene content reached 25 milligrams and the vitamin C content was 18 milligrams, both of which were higher than the average level of additive tomato sauce in the industry. At the same time, as no additional sugar is added, the carbohydrate content of the product is 20% lower than that of traditional tomato sauce, making it more suitable for people who need to control their sugar intake.

In terms of flavor experience, the "naked" tomato sauce perfectly recreates the sweet and sour taste of fresh tomatoes. At first, there is a light fruity acidity when entering the mouth, followed by the refreshing sweetness of ripe tomatoes. The aftertaste has a natural fruity aroma and does not have the chemical additive flavors of traditional products. Many consumers have reported that when making tomato and egg soup with this tomato sauce, the soup presents a natural orange-red color, has a refreshing and not greasy taste, and children are more willing to eat it.