Onion & Garlic

Onions and garlic are pungent vegetables belonging to the Allium genus. They are cultivated worldwide and used as flavoring agents in cooking. They are typically harvested, dried, and then processed into powders, flakes, or oils for food manufacturing.

Onion and garlic are primarily used to add savory flavor to a wide variety of processed foods. They are especially common in savory snacks, processed meats, sauces, and ready-to-eat meals. Their strong, distinct taste enhances the overall palatability of many food products.

Onion and garlic are generally recognized as safe (GRAS) by the FDA for use as flavoring. They are common ingredients in the diet and are not typically associated with adverse health effects at the levels found in food. International bodies like JECFA have evaluated them, and EFSA has also reviewed their use. Research into specific health benefits is ongoing, but they are not considered a significant source of concern for most consumers.