Tag: Concentrated foods

According to food science experts, concentrated foods have had a significant portion of their natural water content removed to increase shelf life, reduce volume, and intensify flavor. This article explains what are concentrated foods and the various processes that create them, from fruit juice to milk to sauces.

The process of food concentration, which removes excess water, has been used for centuries as a method of preservation and transportation. Today, a wide variety of commercially available products exemplify the many types of concentrated foods, each created through specific processes that influence its flavor, texture, and nutritional profile.

A single cup of canned tomato sauce contains over 700 milligrams of potassium, a concentration that is not considered low and is a key concern for those managing their intake. This concentration is due to the process of cooking down many fresh tomatoes into a single product, intensifying the mineral content. The question of whether tomato sauce is low in potassium is especially vital for individuals with kidney disease or other conditions requiring a controlled-potassium diet.