Fuente: WIPO "tomato" The invention relates to a tomato based sauce, preferably a ketchup, comprising allulose and vinegar, wherein the sauce has a pH value of at most 5.0, preferably within the range of from 3.2 to 4.6, more preferably 3.2 to 4.2; wherein the content of allulose in the sauce is at least 0.5 wt.-%, relative to the total weight of the sauce; and wherein the content of fructose in the sauce, if any, is at most 7.0 wt.-%, relative to the total content of monosaccharides and disaccharides. The invention further relates to a process for preparing the tomato based sauce, preferably a ketchup.