Mixing 5 per cent red bell pepper juice into regular tomato cocktail offers processors a new flavor possibility as well as significantly increasing both vitamin A and C content of the canned juice.

M. Yamaguchi, Associate Olericulturist, University of California, Davis, B. S. Luh, Assistant Food Technologist, University of California, Davis, S. Leonard, Food Technologist, University of California, Davis, M. Simone, Associate Specialist in Food Science and Technology, University of California, Davis.