In the traditional tomato sauce production process, high-temperature boiling is a common technique. Although it can extend the product's shelf life, it causes a loss of 30% to 50% of heat-sensitive nutrients such as vitamin C and lycopene in tomatoes. At the same time, it destroys the original fresh fruit aroma of tomatoes, resulting in a slightly sour and astringent taste or a burnt flavor of the product. This new product adopts a cold-pressing process. By physically pressing tomatoes in a low-temperature environment, the entire process temperature is controlled below 40℃, minimizing the loss of nutrients to the greatest extent. Verified by authoritative testing institutions, the vitamin C content in this tomato sauce is 60% higher than that in traditional products, and the retention rate of lycopene reaches 92%. Moreover, the bioavailability of lycopene has been enhanced due to low-temperature treatment, making it easier for the human body to absorb and utilize. ​

From the perspective of preserving natural flavors, the cold-pressing process avoids the destruction of volatile aroma substances in tomatoes by high temperatures, fully retaining the sweetness and fruity aroma of tomatoes when they are ripe. After tasting it, consumers have given feedback that this tomato sauce can clearly convey the rich flavor of fresh tomatoes when entering the mouth, without the sourness and astringency or the taste of additives found in traditional products. Whether eaten directly as a dip or used in cooking, it can restore the most authentic flavor of tomatoes. ​
In terms of application scenarios, this cold-pressed tomato sauce demonstrates extremely strong adaptability. In home cooking, when making home-style dishes such as scrambled eggs with tomatoes and beef brisket with tomatoes, there is no need to add too many seasonings to make the dishes present a natural tomato flavor and be more nutritious. In the field of Western cuisine, it has become an excellent partner for pizza and pasta. Its rich fruity aroma can blend perfectly with ingredients such as cheese and meat, enhancing the overall taste and texture of the dish. In addition, this product is also suitable as a flavoring agent for children's complementary foods. With its low sodium content, no additives, and rich nutrition, it can supplement the vitamins and minerals needed for children's growth, while also cultivating their understanding of the flavors of natural foods. ​

For food enterprises, the successful launch of this cold-pressed tomato sauce not only sets a new benchmark for preserving nutrition and flavor in the industry, but also opens up a broader market space. With the continuous improvement of consumers' health awareness, the demand for natural, nutritious and additive-free food is increasing day by day. Cold-pressed tomato sauce precisely meets this consumption trend. According to the person in charge of the enterprise, the sales of the product exceeded 10 million yuan in the first month after its launch, and the order volume has continued to grow. Currently, it has reached long-term cooperation intentions with many chain catering brands. ​

From the perspective of the overall development of the food industry, the innovation of cold-pressed tomato sauce not only promotes the upgrading of the tomato sauce category but also provides a reference idea for other fruit and vegetable processing products. In the future, with the continuous maturation of low-temperature processing technology and the reduction of costs, it is expected that more fruit and vegetable processing products using similar techniques will be launched on the market, providing consumers with more healthy and delicious choices, and at the same time promoting the food industry to develop in a direction that pays more attention to nutrient retention and natural flavors.