What Brix and pH do your tomato sauces target?

Passata: 8–10° Brix, pH 4.0–4.4. Chopped tomatoes: 6–7° Brix. Pizza sauce: 10–12° Brix with added olive oil, oregano and basil. Double-concentrate tomato paste: 28–30° Brix, pH around 4.3. All values are verified per batch and included in the CoA.

Are your tomato sauces produced from Greek round or plum tomatoes?

Passata and chopped tomatoes are produced from round processing tomatoes (mainly Kastel-type) grown in central and northern Greece. Pasta and pizza sauces use a blend that includes plum-type tomatoes for body and colour. Origin per SKU is confirmed on the spec.

Which formats are available for tomato products?

Passata: 350 g, 500 g and 700 g glass bottles, and 3 kg PET for foodservice. Chopped tomatoes: 400 g tin, 2.5 kg tin, A10 catering tin (2.55 kg). Tomato paste: 70 g and 140 g sachets, 400 g glass, A10 tin, and 220 kg aseptic drums for industry. Pizza and pasta sauces: 300 g glass and 3 kg PET.

Do you offer tomato products without added sugar, salt or acidity regulators?

Yes. A 'clean-label' tomato line uses only tomato with natural pH, no citric acid, no added sugar and salt below 0.3% for the health-conscious segment. Classic HoReCa lines contain modest salt (0.6–0.8%) and citric acid to standardise pH for consistent kitchen use.

What differentiates orange, honey and wholegrain Greek mustards?

Orange mustard adds real orange juice and zest for a rounded fruity finish, popular in sandwich retail. Honey mustard uses Greek honey for a sweeter, softer profile that pairs with poultry and pretzels. Wholegrain retains cracked seeds for texture and a stronger heat, targeting deli and charcuterie programmes.

In which packaging do mustards and condiments ship?

Retail glass jars 200 g and 350 g, PET squeeze bottles 250 g and 500 g. Foodservice 3 kg pails and 20 g portion sachets in trays of 100 for hotel breakfast and grill service.

Do you supply industrial tomato paste in aseptic drums for downstream processors?

Yes. 220 kg aseptic bag-in-drum and 1,000 kg aseptic totes at 28/30° or 36/38° Brix are produced during and after the tomato season (August to October in Greece) and shipped year-round from ambient storage.

What are the standard shelf lives for tomato sauces and mustards?

Tomato products in glass or tin: 24 months at ambient. Mustards in glass or PET: 18 months. Sachet portions: 12 months. Every unit carries a best-before and, for foodservice, a lot code that traces back to the specific production shift.

14 July 2026 · 9 min read

Sourcing Sauces & Condiments: a buyer's guide from theGreex

Tomato, mustard and Mediterranean sauces for retail and HoReCa. A practical, category-deep guide to sourcing sauces & condiments from Greek producers: origin, production, certifications, packaging, applications and buyer tips.

A row of Greek sauces including tomato base, ladolemono dressing and herb pesto in glass jars on a linen surface.

Overview

The Greek sauces and condiments category covers three distinct commercial territories: traditional Greek recipes (ladolemono, skordalia, avgolemono bases), Mediterranean staples (tomato sauces, pesto-style greens), and modern condiments (mustards, chilli sauces, dressings).

For a buyer, the interesting play is the traditional-recipe tier: authenticity is hard to fake, and it commands a real shelf premium.

History

Greek sauce traditions are built around lemon, olive oil, garlic and herbs. Modern industrial production in Greece dates largely from the second half of the 20th century, but the recipes themselves are older.

Origin

Tomato-based sauces cluster around agricultural mainland Greece. Traditional lemon and olive-oil sauces are produced across the country. Herb-based greens (pesto-style, wild-green) concentrate in Crete and the Peloponnese where the herb quality is strongest.

Production

Cold-blended dressings for the light-thermal lines, hot-fill for tomato bases, retort-pasteurised for shelf-stable jars. Clean-label recipes without artificial thickeners are increasingly standard for European retail.

Varieties and signature products

Tomato Sauces: Passata (strained tomato), Chopped Tomatoes, Pizza Sauce, Pasta Sauce (Napolitana, Arrabbiata). Tomato Paste: Double-Concentrate 28/30 Brix. Mustards & Condiments: Orange Mustard, Honey Mustard, Wholegrain Mustard.

Certifications

Depending on the sub-range we work with producers holding IFS, BRCGS, ISO 22000 and FSSC 22000 food-safety certifications, alongside PDO, PGI, Organic (BIO) and Halal / Kosher where relevant to your sauces & condiments programme. Certificates and specification sheets are shared before order confirmation, not after.

Packaging formats

Retail formats: jars, tins, cups or pouches sized for supermarket and specialty shelves · Foodservice formats: catering pails, larger jars and vacuum packs · Bulk options where applicable, from drums to IBCs · Private-label packaging and artwork coordinated with the producer

Retail

Consumer-ready sauces & condiments in shelf-ready formats: glass jars, PET, tins, cups or vacuum packs depending on the sub-range. Suitable for supermarkets, delis, specialty grocers and gourmet gift channels across Europe, the UK, the GCC and beyond.

Foodservice (HoReCa)

Chef-grade sauces & condiments in catering formats for hotels, restaurants, caterers and central kitchens. Balanced flavour profiles, consistent supply and specification sheets that make menu planning straightforward.

Bulk

Bulk sauces & condiments for repackers, blenders, industrial users and downstream processors. Tank, drum, IBC and food-grade bag-in-box options where available, with certificates of analysis and traceability to the producer.

Private Label

Full private-label programmes for sauces & condiments: recipe fine-tuning, packaging artwork coordination, label compliance for EU, UK, GCC and other target markets, plus MOQs that work for growing brands rather than only for the largest importers.

Export information

We export sauces & condiments from Greece to buyers across the EU, the United Kingdom, the GCC (Saudi Arabia, UAE and neighbours), with active projects in Japan and North America. Shipments run ex works, FCA, FOB or CIF according to your Incoterms preference, consolidated with other Greek products where a full container is not yet on the table.

Buyer tips

Read the oil ingredient, olive oil vs sunflower is a fundamental quality gate. For tomato bases, check Brix and colour consistency across batches. For dressings, ask about oil-water separation over shelf life, not just at pack.

Related products in our range

Signature sauces & condiments lines currently on our offer include Passata (strained tomato), Chopped Tomatoes, Pizza Sauce, Pasta Sauce (Napolitana, Arrabbiata), Double-Concentrate 28/30 Brix, Orange Mustard. Each has its own dedicated sourcing page with production notes, packaging options and FAQs.

Frequently asked

Buyer questions we hear most often

What Brix and pH do your tomato sauces target?: Passata: 8–10° Brix, pH 4.0–4.4. Chopped tomatoes: 6–7° Brix. Pizza sauce: 10–12° Brix with added olive oil, oregano and basil. Double-concentrate tomato paste: 28–30° Brix, pH around 4.3. All values are verified per batch and included in the CoA.
Are your tomato sauces produced from Greek round or plum tomatoes?: Passata and chopped tomatoes are produced from round processing tomatoes (mainly Kastel-type) grown in central and northern Greece. Pasta and pizza sauces use a blend that includes plum-type tomatoes for body and colour. Origin per SKU is confirmed on the spec.
Which formats are available for tomato products?: Passata: 350 g, 500 g and 700 g glass bottles, and 3 kg PET for foodservice. Chopped tomatoes: 400 g tin, 2.5 kg tin, A10 catering tin (2.55 kg). Tomato paste: 70 g and 140 g sachets, 400 g glass, A10 tin, and 220 kg aseptic drums for industry. Pizza and pasta sauces: 300 g glass and 3 kg PET.
Do you offer tomato products without added sugar, salt or acidity regulators?: Yes. A 'clean-label' tomato line uses only tomato with natural pH, no citric acid, no added sugar and salt below 0.3% for the health-conscious segment. Classic HoReCa lines contain modest salt (0.6–0.8%) and citric acid to standardise pH for consistent kitchen use.
What differentiates orange, honey and wholegrain Greek mustards?: Orange mustard adds real orange juice and zest for a rounded fruity finish, popular in sandwich retail. Honey mustard uses Greek honey for a sweeter, softer profile that pairs with poultry and pretzels. Wholegrain retains cracked seeds for texture and a stronger heat, targeting deli and charcuterie programmes.
In which packaging do mustards and condiments ship?: Retail glass jars 200 g and 350 g, PET squeeze bottles 250 g and 500 g. Foodservice 3 kg pails and 20 g portion sachets in trays of 100 for hotel breakfast and grill service.
Do you supply industrial tomato paste in aseptic drums for downstream processors?: Yes. 220 kg aseptic bag-in-drum and 1,000 kg aseptic totes at 28/30° or 36/38° Brix are produced during and after the tomato season (August to October in Greece) and shipped year-round from ambient storage.
What are the standard shelf lives for tomato sauces and mustards?: Tomato products in glass or tin: 24 months at ambient. Mustards in glass or PET: 18 months. Sachet portions: 12 months. Every unit carries a best-before and, for foodservice, a lot code that traces back to the specific production shift.

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