Dehydrated Tomato Powder · Food-Grade Tomato for Seasonings, Soups, Sauces & Dry Mixes

Key characteristics

• Ingredient type: dehydrated tomato powder from tomato solids.
• Sensory profile: tomato taste with characteristic aroma; intensity varies with raw material and processing.
• Functional contributions:
  • Tomato flavor base notes in savory systems,
  • Color contribution in sauces, seasonings and coatings,
  • Acidity balance support depending on formulation.
• Particle size options:
  • Fine mesh grades for uniform dispersion and fast release,
  • Coarser powder options where reduced dusting is desired.
• Handling considerations:
  • Moisture management supports flowability and prevents caking,
  • Use good sealing practices after opening to protect aroma and color.

Atlas can help match tomato powder mesh and quality targets to your application, process and sensory goals.

Indicative specification points

Specifications are agreed per grade and destination requirements. Typical control points include:

• Moisture: controlled to support shelf stability and free-flowing behavior.
• Mesh / particle size distribution: defined by sieve profile and agreed grading method.
• Color and appearance: target color range defined according to application needs.
• Acidity / pH (where applicable): monitored to support formulation consistency.
• Foreign matter control: defined cleaning and sorting targets.
• Microbiological quality: limits suitable for dry seasoning and food processing applications.
• Contaminants: heavy metals and other parameters within required limits for destination markets.

Each lot is supplied with a Certificate of Analysis (COA) and specification sheet. Additional documentation can include allergen statements, GMO status (where applicable), origin declarations and compliance documentation requested for destination markets.

Seasoning blends and snack coatings

• Snack seasonings: tomato notes in barbecue, ketchup-style and savory seasoning systems.
• Dry spice blends: used with chili, paprika, garlic, onion and herbs for rounded profiles.
• Instant seasoning sachets: consistent flow when mesh is matched to other blend components.

Soups and ready meals

• Instant soups: rapid tomato flavor release during reconstitution.
• Tomato-based meal bases: used in dry sauce packets for pasta and ready meals.
• Noodle seasoning systems: tomato notes in regional flavor profiles.

Sauces and marinades

• Sauce mixes: tomato base notes and color in gravies and sauce powders.
• Wet sauces and marinades: used as a solids component where tomato concentrate handling is not preferred.

Usage and processing guidance

• Dispersion in dry blends:
  • Use validated mixing to achieve uniform distribution,
  • Match particle size to other ingredients to reduce segregation.
• Dispersion in wet systems:
  • Pre-disperse in water with suitable agitation to prevent lumping,
  • Allow hydration time as required to develop full flavor and color.
• Moisture control:
  • Protect from humidity during production and storage to maintain flowability,
  • Use moisture-barrier packaging and reseal promptly after opening.
• Sensory optimization:
  • Adjust dosage to balance sweetness/acid notes in the finished product,
  • Combine with spices, acids and sweeteners according to target profile.
• Compliance and labeling:
  • Typically labeled as “tomato powder” or “dehydrated tomato” depending on market conventions.

Quality and documentation

• Supplied as dehydrated tomato powder with agreed specification targets for moisture, mesh profile, color, microbiology and foreign matter control.
• Each lot includes a Certificate of Analysis (COA) and specification sheet.
• Documentation can include allergen statements, GMO status (where applicable), origin declarations and compliance documents according to destination needs.
• Food safety and quality certificates can be shared on request depending on supplier and market requirements.
• Customers remain responsible for confirming local regulatory compliance and labeling in destination markets.

Packaging, storage and logistics

• Standard packaging: typically 10–25 kg cartons or bags with inner liners; moisture-barrier options can be discussed.
• Storage: keep sealed in a cool, dry place away from humidity and direct sunlight to protect color and aroma.
• Handling: reseal promptly after opening to prevent moisture uptake and caking.
• Shelf life: stated on COA/specification; validate in your packaging and distribution conditions.
• Shipments: arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share required mesh size, color range targets, microbiological limits, packaging preference, annual volume and destination markets.