This might be interesting for you to know how is the preparation of ketchup tomato and the different methods of packaging as well.
Tomato ketchup market
The market for tomato ketchup and other types of tomato products such as tomato paste, tomato sauce, and tomato puree is on the rise and many traders have started to work on this kind of product. Tomato ketchup is a popular condiment, and its use is expected to rise in the food and beverage industry over the next few years. The market is being propelled by the expanding processed food sector and the rising demand for fast food in all regions of the world. In addition, the demand for tomato-processed products in developing countries is bolstered by persistent efforts to introduce flavored products with appealing packaging. Additionally, the increasing demand for ready-to-eat food items has been a key driver of market expansion. Tomato ketchup is a condiment with a sour and sweet flavor that is made from tomatoes, sugar, spices, and other seasonings. Sometimes people will just call it ketchup. The market is being propelled by the increasing demand from millennials and generation Z for tomato ketchup to go along with their favorite fast-food items. Organic ketchup sales are on the rise as consumers around the world become more health-conscious and educated about the benefits. The producers provide a wide selection of products with various tastes, including hot and spicy and roasted garlic. Nonetheless, regulations enacted by governments in places like the United States, Germany, the United Kingdom, China, and India should keep ketchup at a consistent standard. In the United States, for instance, the fast food and related commodity manufacturing industry is subject to numerous federal regulations and guidelines from agencies like the Food and Drug Administration (FDA), the Food Product Standards and Food Additives Institute (FSSAI), and the United States Department of Agriculture (USDA). 
Tomato ketchup preparation
There are many methods for the preparation or manufacturing of tomato ketchup. In fact, the production of this kind of product can be done domestically which is healthy, and also commercially in the factories. I want to talk a little bit about homemade tomato ketchup that is made through simple and easy procedures. The original ketchup recipe has been modified in many ways over the years to include new ingredients like chili powder or apple cider vinegar. Once you have a firm grasp on the fundamentals, you can branch out and experiment with different ingredient combinations or even fresh herbs, as I did in this spicy basil ketchup. Cooked tomato ketchup, on the other hand, requires canned tomatoes rather than tomato paste and yields significantly more flavor. Give the slow-cooker method (described below) a shot if you're in possession of a bit more time; you won't be let down. INGREDIENTS Ketchup can be made with only seven basic ingredients that you almost already have on hand. I use a double-concentrate tomato paste from Italy. Besides white vinegar, apple cider vinegar works well as a replacement. water Slightly more or less water can be added to achieve the desired consistency. You can adjust the level of the onion flavor by adding more onion powder. You can adjust the amount of garlic powder to suit your taste. Cinnamon powder is optional. If you don't have any maple syrup on hand, you can use brown sugar or agave nectar instead. After mixing all the ingredients together, taste and adjust the seasoning with salt and pepper. Tomato paste and a bit of water can stand in for the canned tomatoes in the no-cook option, if you're in a hurry. This is the method I always turn to when I need something quickly; it yields a flavor that is mild but still delicious, and it's far superior to anything you can buy in a store. In terms of effort, this ketchup recipe couldn't be easier. To make a smooth consistency, combine all ingredients in a blender and blend for several minutes. Like the slow-cooked version, this one benefits from a dash of nutmeg and chili powder added at the end. 
Tomato ketchup different packaging
For the packaging of tomato ketchup, there are many kinds of methods. The retail price of tomato sauce can be affected by how it is packaged. Ketchup sauce comes in a variety of packages, each with its own price. Producers have considered a few different options for ketchup sauce packaging. Those who buy the product will find the new packaging to be more convenient. True, the retailer and the manufacturer are in this together, and they want your complete satisfaction as a result of their new and improved packaging. To put it another way, we can observe that, when designing the various containers of ketchup sauce and other tomato-based products, consideration is given to a number of objectives beyond simply ensuring customer satisfaction. One such instance is the buying and using of goods by consumers. It stands to reason that ketchup would be sold in a range of containers, each with its own specific height, width, and depth. We can give an explanation for this, such as the fact that everyone has their own preferred ketchup serving size. It's only natural for him to look for products with appealing packaging whenever he goes shopping. There are 900-gram glass jars and various 400-gram and 800-gram metal cans available for use by big families. Among the many available containers, sachets of ketchup are a customer favorite. More hygienic still is the fact that sachet packaging makes it possible to use only one box per meal and never have any leftovers. There have been discussions amongst businesses, including our own, about introducing new, more interesting ketchup-related product packaging. The Heinz company, for one, has considered stand-up bag packaging as an option. The standing envelope's status as a stylish and practical packaging option has attracted the interest of both consumers and retailers. 