Strawberry Puree | whatsinit

About

What it is and where it shows up.

Strawberry puree is a smooth, finely textured product made from lightly processed or strained fresh strawberries (Fragaria × ananassa Duch.), retaining much of the fruit's vitamin C, anthocyanins, ellagitannins, and dietary fibre. It is widely used as a natural flavouring, colouring, and functional ingredient in beverages, dairy desserts, bakery fillings, jams, yogurts, and sauces.

Safety summary

The regulatory and scientific consensus.

Strawberry puree is universally regarded as a safe, natural whole-food ingredient with no established Acceptable Daily Intake (ADI) and no classification as a synthetic food additive. Published clinical reviews confirm health-promoting effects including antioxidant, anti-inflammatory, and cardiometabolic benefits. Key risks are limited to individuals with a documented strawberry allergy (potential urticaria to anaphylaxis) and those with kidney disease or oxalate-related conditions, given the naturally occurring oxalate content in strawberries.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Fruit purees are regulated as natural food products under Regulation (EC) No 178/2002 (General Food Law). No E-number is assigned; no use restriction applies as a food additive. Related processed strawberry products (jams, jellies) fall under Council Directive 2001/113/EC. EFSA has not issued a specific safety opinion as no additive classification exists.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Governed by Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.3 – Fruit & Vegetable Products. Fruit puree is defined as produced by lightly steaming and straining fresh fruit to a smoother, finer texture; permitted uses include fillings for pastries and related applications. Must conform to microbiological requirements in Appendix B and labelling rules under the Food Safety and Standards (Labelling and Display) Regulations, 2020. Version 2 of Chapter 2.3 published 04 November 2024.source
FDA (Food and Drug Administration) (United States)	Approved	Regulated as a natural fruit ingredient under 21 CFR Part 145 (Canned Fruits, §145.120 Canned Strawberries). Not classified as a food additive; no ADI required. GRAS principles apply to fruit-derived whole-food ingredients. Manufacturers must ensure food-grade purity and compliance with applicable standards of identity.source

Who should approach with care

Whose guidance would steer them away.

Kidney Disease — Strawberries contain naturally high levels of oxalic acid; patients with nephrolithiasis or oxaluria are advised to reduce or eliminate high-oxalate foods, including strawberry-derived products (PMC10059084).

Other — Individuals with a documented strawberry (Fragaria) allergy should avoid strawberry puree entirely, as allergenic proteins are retained through processing and may trigger reactions from contact urticaria to anaphylaxis.

Infants — Strawberry is a recognised early-life allergenic food; introduction to infants under 12 months should follow paediatric dietary guidance and be monitored for allergic sensitisation.

Ibs — Strawberries contain fructose and polyols classified as moderate FODMAPs; concentrated puree may exacerbate bloating, cramping, or diarrhoea in IBS patients following a low-FODMAP diet.

Gout — While strawberries are generally low in purines, the natural fructose content in puree (which may be concentrated) can raise uric acid levels, warranting moderation in gout-prone individuals.

Research citations

The sources behind this verdict.

1FDA. 21 CFR §145.120 – Canned Strawberries; 21 CFR Part 145 – Canned Fruits. accessdata.fda.gov
2FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.3: Fruit & Vegetable Products (Version 2, 04.11.2024), 2024. fssai.gov.in
3PubMed. Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review, 2024. pubmed.ncbi.nlm.nih.gov
4PubMed. Bioactive Ingredients with Health-Promoting Properties of Strawberry Fruit (Fragaria x ananassa Duchesne), 2023. pmc.ncbi.nlm.nih.gov
5PubMed. Promising Health Benefits of the Strawberry: A Focus on Clinical Studies, 2016. pubmed.ncbi.nlm.nih.gov
6PubMed. Strawberry processing does not affect the production and urinary excretion of urolithins, ellagic acid metabolites, in humans, 2012.

Independently researched6 citations