Strawberry Ingredients: Cultured Grade A Low Fat Milk

Strawberry is a widely cultivated fruit known for its sweet flavor and red color. It grows on a low-lying herbaceous plant and is enjoyed fresh or used in various food products. Strawberries are typically harvested when ripe and can be processed through freezing, drying, or pureeing.

Manufacturers add strawberry for its distinct flavor and aroma, often used to create fruit-flavored products. It is commonly found in yogurts, ice creams, jams, desserts, and beverages. Strawberry can also be used as a natural coloring agent.

Strawberries are a source of vitamin C and antioxidants. The U.S. Food and Drug Administration (FDA) lists strawberries as Generally Recognized As Safe (GRAS) for use in food. International bodies like the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated strawberry flavorings and extracts, generally considering them safe for consumption within typical dietary levels. No significant health concerns are associated with moderate consumption.