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tomato Product List

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Belt conveyor transport solution for tomatoes

Belt conveyor transport solution for tomatoes

Providing 24/7 onsite service! There are few failures of the intake and cleaning belts.

The "Volta Conveyor Belt" is suitable for solutions related to tomatoes. In the tomato processing industry, Volta is capable of providing groundbreaking technology that meets modern food processing hygiene standards and brings cost benefits to factories. With extensive experience in the tomato industry, we have repeatedly proven that the homogeneous "thermoplastic elastomer belt" is the future. [Features] ■ Low failure rate of air intake and cleaning belts (do not stop) ■ A more affordable alternative to steel belts with non-food grade black rubber guides ■ All belts are made using food-grade materials and manufactured with food-grade technology ■ 24/7 on-site service available *For more details, please refer to the PDF document or feel free to contact us.

  • Belts and pulleys
  • tomato

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Powerful Tomato

Powerful Tomato

400 billion lactic acid bacteria per bottle, fermented tomato lactic acid bacteria, traditional Japanese multi-grain koji (barley, millet, foxtail millet, proso millet, amaranth, purple black rice, rice flour).

The product name has been changed. Specially Selected Tomatoes We carefully select tomatoes from Nagano Prefecture, where the most forest therapy bases exist in Japan. Even tomatoes that have been bathed in plenty of sunlight can be discarded due to just a small blemish. By not wasting them and appreciating nature's blessings, we have increased amino acids and enhanced functionality through fermentation while preserving their deliciousness. Unique Fermentation Method This fermentation method was devised by a former agricultural cooperative technician and Nagano food processing master who knows agricultural products inside and out. Through research and development, we have been able to determine the optimal fermentation time and temperature, evolving our fermentation technology in the best manufacturing environment. Patented University-Invented Lactic Acid Bacteria This lactic acid bacteria, developed through joint research at five universities including Shinshu University, uses the functional lactic acid bacteria "Crispatus" discovered in the intestines of infants to ferment tomatoes from Nagano Prefecture. Additionally, we have incorporated it into the final processed product to enhance the power of the lactic acid bacteria! Even if you are usually careful and think there are no health issues, your body ages with time.

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  • tomato

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Dried tomatoes for commercial use

Dried tomatoes for commercial use

Low-temperature dried ripe large tomatoes from Kyoto. A commercial ingredient that spreads juicy sweetness and rich umami.

This is a commercial-grade dried tomato made from fully ripe large tomatoes produced in Kyotango, Kyoto Prefecture. It is low-temperature dried to retain the sweetness and juiciness of the flesh. After rehydration, it offers a softness and rich sweetness similar to that of fruit tomatoes. It is versatile for use in pasta, appetizers, bakery items, and cold dishes. No glucose is used. We also flexibly accommodate OEM manufacturing, starting from a minimum lot of 10 bags (100g).

  • Other drying equipment
  • tomato

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Commercial Use Dried Tomatoes for Broth

Commercial Use Dried Tomatoes for Broth

A broth ingredient made from the edges of Kyoto-grown tomatoes. Ideal for vegetable broth and vegetarian use as a commercial ingredient.

This is dried tomato made from the flesh end of tomatoes produced in Kyotango, Kyoto Prefecture, processed for use in broth. When rehydrated or added to soup, it releases a rich flavor, making it ideal for vegetable broth. It can also be used in vegetarian menus and as an ingredient for vegetable miso. It caters to inbound demand and is free from glucose. We are flexible in OEM manufacturing, starting from a minimum lot of 100g.

  • Other drying equipment
  • tomato

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Commercial Use Excessive Tomato (Dried)

Commercial Use Excessive Tomato (Dried)

Dried Kyoto-grown "Yarisugi" tomatoes with a sugar content of 11-12 degrees. A commercial ingredient with a berry-like sweet and sour flavor.

These are dry mini tomatoes made from "Yarisugi Tomato" produced in Kumihama, Kyoto Prefecture. The sweet mini tomatoes, with a sugar content of 11 to 12 degrees, are dried. They feature a sweetness reminiscent of berries and a refreshing acidity. They can be eaten as is like dried fruit, and they are versatile enough to complement Italian, Japanese, and Chinese cuisine. No glucose is used. We also flexibly accommodate OEM manufacturing, starting from a minimum lot of 100g.

  • Other drying equipment
  • tomato

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