A process for producing a concentrated natural tomato-acid extract comprising the steps of a. providing a tomato serum; b. separating the serum into two or more portions: at least one first portion and at least one second portion whereby the at least one first portion is lower in lycopene than the at least one second portion; c. concentrating the at least one first portion low in lycopene, preferably to a Brix value of at least 10 degrees Brix; d. fractionating the at least one first portion low in lycopene into at least one first primary fraction and at least one second primary fraction whereby the w/w ratio of citric acid to tomato sugars (C/S) of the at least one first primary fraction is higher than the at least one second primary fraction, and the at least one first primary fraction has a w/w ratio of citric acid to tomato sugars (C/S) of at least 1: 0, preferably at least 1: 5, more preferably at least 1: 3, most preferably at least 1:1 and preferably at most 1:0, preferably at most 1000:1, more preferably at most 100: 1, whereby tomato sugars is the combined amount of glucose and fructose; e. optionally, concentrating a primary fraction to be used as the feed for a second fractionation step; f. optionally, subjecting a primary fraction to a second fractionation step to prepare at least one first secondary fraction and at least one second secondary fraction whereby the w/w ratio of citric acid to tomato sugars of the at least one first secondary fraction is higher than the at least one second secondary fraction; g. concentrating the at least one first primary fraction and/or first secondary fraction to provide a concentrated natural tomato-acid extract, said concentrated natural tomato-acid extract having at least 5 wt%, preferably at least 10 wt% more preferably at least 20 wt% and preferably at most 90 wt%, preferably at most 85 wt%, more preferably at most 80 wt% of citric acid by weight of the concentrated natural tomato-acid extract based on dry matter. a. providing a tomato serum; b. separating the serum into two or more portions: at least one first portion and at least one second portion whereby the at least one first portion is lower in lycopene than the at least one second portion; c. concentrating the at least one first portion low in lycopene, preferably to a Brix value of at least 10 degrees Brix; d. fractionating the at least one first portion low in lycopene into at least one first primary fraction and at least one second primary fraction whereby the w/w ratio of citric acid to tomato sugars (C/S) of the at least one first primary fraction is higher than the at least one second primary fraction, and the at least one first primary fraction has a w/w ratio of citric acid to tomato sugars (C/S) of at least 1: 0, preferably at least 1: 5, more preferably at least 1: 3, most preferably at least 1:1 and preferably at most 1:0, preferably at most 1000:1, more preferably at most 100: 1, whereby tomato sugars is the combined amount of glucose and fructose; e. optionally, concentrating a primary fraction to be used as the feed for a second fractionation step; f. optionally, subjecting a primary fraction to a second fractionation step to prepare at least one first secondary fraction and at least one second secondary fraction whereby the w/w ratio of citric acid to tomato sugars of the at least one first secondary fraction is higher than the at least one second secondary fraction; g. concentrating the at least one first primary fraction and/or first secondary fraction to provide a concentrated natural tomato-acid extract, said concentrated natural tomato-acid extract having at least 5 wt%, preferably at least 10 wt% more preferably at least 20 wt% and preferably at most 90 wt%, preferably at most 85 wt%, more preferably at most 80 wt% of citric acid by weight of the concentrated natural tomato-acid extract based on dry matter.