Vegetables & Fruits

Vegetables and fruits are edible parts of plants, including leaves, stems, roots, flowers, seeds, and fleshy parts that contain seeds. They are harvested from various plants and can be used fresh, frozen, dried, or processed into purees, juices, or powders.

Manufacturers add vegetables and fruits to packaged foods to provide natural flavors, colors, and textures. They also contribute essential vitamins, minerals, and dietary fiber, enhancing the nutritional profile of products. They are commonly found in sauces, seasoning mixes, snacks, and ready meals.

Vegetables and fruits are generally recognized as safe (GRAS) for consumption as food ingredients in the United States. They are fundamental components of a healthy diet, providing a wide array of nutrients and beneficial plant compounds. The Dietary Guidelines for Americans (2025-2030) recommend consuming a variety of vegetables and fruits as part of a balanced eating pattern. As whole food ingredients, they are not typically evaluated by bodies like JECFA or EFSA as food additives.