Dry

Dry is a term used on ingredient labels to indicate that a product contains no liquid. It often refers to dehydrated or dried forms of ingredients, such as dried vegetables, herbs, or spices, that have had most of their water content removed. This process is done to extend shelf life and concentrate flavor.

Manufacturers use dry ingredients to add flavor, texture, and visual appeal to a wide range of products without adding moisture. They are commonly found in dry mixes for soups, sauces, marinades, and side dishes, allowing consumers to reconstitute them with water or other liquids.

The FDA considers many dried ingredients to be Generally Recognized As Safe (GRAS) when used as intended. The health implications depend entirely on the specific dry ingredient being used. For example, dried fruits and vegetables are sources of fiber and nutrients. Regulatory bodies like JECFA and EFSA evaluate the safety of food ingredients, but their assessments focus on specific compounds rather than the general term 'dry'.