In the United States, mass-produced tomato juice began to be marketed in the mid 1920s, and became a popular breakfast drink a few years thereafter.

The tomatoes are required to be ripe (using a color standard on the finished product), mostly blemish-free, and mostly deseeded.

The other requirements are largely similar, except that additives allowed are a sweetening agent, citric acid and salt.

Chilled tomato juice was formerly popular as an appetizer at restaurants in the United States.

A small study by Yan and Dando hints that this is due to an increased perception of umami flavor while in the loud and pressurized environment of the cabin.