Vegetable Purees And Extracts

Vegetable purees and extracts are made by processing vegetables to create concentrated liquids, pastes, or powders. This process aims to capture the flavor, color, and sometimes nutritional components of the original vegetable. They can be derived from a wide variety of vegetables like tomatoes, peppers, onions, and herbs.

Manufacturers use vegetable purees and extracts to add natural color, flavor, and sometimes texture to food products. They are often found in savory items such as sauces, soups, seasonings, snacks, and baked goods. These ingredients can enhance the visual appeal and taste profile of a product without relying on artificial additives.

Vegetable purees and extracts are generally recognized as safe (GRAS) by the FDA when used in food. They are considered a source of nutrients and plant compounds, and are not associated with adverse health effects at typical consumption levels. International bodies like JECFA and EFSA have evaluated many individual vegetable-derived ingredients, generally finding them safe. Evidence does not suggest significant health concerns from their use as food ingredients.