paste

Paste in food technology refers to a thick, smooth, semi-solid mixture obtained by grinding, blending, or processing raw ingredients into a uniform, spreadable consistency. Food pastes serve as both finished products and semi-finished ingredients used in further manufacturing. Examples include cocoa mass, nut pastes (almond, hazelnut, pistachio), tahini, tomato paste, curry paste, and marzipan.

The texture of a paste depends on the particle size achieved during grinding, the fat or moisture content of the raw material, and any added ingredients like sugar, oil, or emulsifiers. In confectionery, nut and seed pastes are essential for praline fillings, spreads, and flavor bases. In savory cooking, pastes like miso, harissa, and ginger-garlic paste provide concentrated flavor in a convenient, ready-to-use form. Proper storage in sealed containers protects pastes from oxidation and moisture absorption.

Find out more about paste in food production — including types, applications, and processing methods — in the articles below.