Fruit Pulp

Fruit pulp is the soft, fleshy part of a fruit, often including small pieces or a thick liquid. It is made by processing whole fruits, which may involve crushing, pureeing, or straining to remove large seeds or tough skins. The pulp retains much of the fruit's natural flavor, color, and nutrients.

Manufacturers use fruit pulp to add natural fruit flavor, color, and texture to a wide range of products. It serves as a primary ingredient in jams, jellies, and fruit spreads, providing body and fruitiness. It is also commonly found in beverages, yogurts, baked goods, and candies to enhance the fruit taste.

Fruit pulp is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a natural source of vitamins, minerals, and fiber. International bodies like JECFA and EFSA have evaluated fruit and fruit products, recognizing their nutritional value. At typical consumption levels, fruit pulp contributes to a healthy diet as part of whole fruits.