Chapter 16: Traditional Tomato Products and the Need for Innovation

In this chapter some innovative experimental approaches to the development of new tomato products and/or the performance of existing products are discussed. In particular, results of studies on the processing of genetically modified tomatoes are presented. The addition of calcium chloride to diced tomatoes, its optimization using a surface response technique, and its effects on important physicochemical and sensory parameters are also reported. Finally, some proposals for innovative packaging in order to make tomato products more competitive in today's markets are presented.