Scientists in Wageningen have contributed to the development of a pasta-friendly tomato that is ideal for making tomato sauce and juice. A genetic adjustment means the tomato manufactures extra expansins. These proteins in the cell walls make the network of chains in the cell walls less tight knit, and therefore easier to chop up. The juice of the new tomato is thicker. The tomato was developed as a result of collaboration between the University of California, the University of Thessaloniki and the Wageningen Food Chemistry Group.