Raspberry Puree | whatsinit

About

What it is and where it shows up.

Raspberry puree is a minimally processed whole-food ingredient made from crushed or sieved ripe red raspberries (Rubus idaeus L.), used to impart natural flavour, colour, and nutritional value in foods and beverages. It is rich in anthocyanins, ellagitannins, dietary fibre, and essential micronutrients, and is widely employed in sauces, desserts, dairy products, and drinks.

Safety summary

The regulatory and scientific consensus.

Raspberry puree is a natural whole-fruit ingredient with an established long history of safe consumption; no ADI has been set by any major regulatory body and it is not subject to food-additive restrictions. The polyphenol-rich profile is associated with antioxidant and potential cardiometabolic benefits, with no known toxicological risks at typical dietary intakes for the general adult population. Individuals with a known sensitivity to salicylates or those prone to kidney oxalate stones should moderate intake, and those with IBS/FODMAP intolerance may experience digestive discomfort due to fibre and fructose content.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Raspberry puree is classified as a fruit product, not a food additive, and is freely permitted in EU food law. It is not listed in the EU food additives register (Regulation EC No 1333/2008); no E-number or ADI applies.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Governed under FSS (Food Products Standards and Food Additives) Regulations 2011, Chapter 2.3 (Fruit & Vegetable Products). Fruit pulp/purée from sound, mature fruit is explicitly permitted; product must undergo heat treatment to prevent spoilage. No specific ADI or maximum use level is prescribed for the purée itself.source
FDA (Food and Drug Administration) (United States)	Approved	Raspberry puree is a minimally processed whole fruit product and is not classified as a food additive; it is considered safe for use in food under FDA's general whole-food framework. No specific CFR regulation or GRAS notice applies to the intact fruit purée itself.source

Who should approach with care

Whose guidance would steer them away.

Kidney Disease — Raspberries contain oxalates, which may contribute to calcium oxalate kidney stone formation in individuals with hyperoxaluria or a history of oxalate kidney stones; moderation is advised.

Ibs — Raspberry puree is high in fibre and fructose and is classified as a moderate-FODMAP food; it may trigger bloating, cramping, or diarrhoea in individuals following a low-FODMAP diet for IBS management.

Ibd — High fibre content of raspberry puree may aggravate gut inflammation or diarrhoea during active flares of Crohn's disease or ulcerative colitis; patients should consult their gastroenterologist.

Infants — Raspberry puree is not recommended for infants under 6 months as complementary foods should be introduced only after that age; the acidic pH and seed/fibre content may be poorly tolerated in very young infants.

Other — Individuals with known salicylate sensitivity may react adversely to raspberry puree, as raspberries are a natural source of salicylates that can trigger symptoms resembling aspirin intolerance.

Research citations

The sources behind this verdict.

1PubMed. Ex vivo fecal fermentation of human ileal fluid collected after raspberry consumption modifies (poly)phenolics and modulates genoprotective effects in colonic epithelial cells, 2021. pubmed.ncbi.nlm.nih.gov
2PubMed. Characterization of the nutrient profile of processed red raspberries for use in nutrition labeling and promoting healthy food choices, 2019. pmc.ncbi.nlm.nih.gov
3PubMed. Red Raspberries and Their Bioactive Polyphenols: Cardiometabolic and Neuronal Health Links, 2016. pmc.ncbi.nlm.nih.gov
4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 – Chapter 2.3: Fruit & Vegetable Products, 2011. fssai.gov.in
5PubMed. Raspberries and Human Health: A Review, 2010. pubmed.ncbi.nlm.nih.gov

Independently researched5 citations