When harvesting tomatoes, Knorr farmers will let them go thirsty for a week or so first - this increases their sweetness and reduces the amount of water that needs to be taken out. We measure the sweetness of our tomatoes with something called a Brix test – and the higher the number, the sweeter they are.
But it’s always really surprising to see just how much of a vegetable is actually made up of water. For example, we need to process 12 tons of onions for every single ton of dried onion we produce. That’s all water that won’t be diluting the taste when you’re cooking.