About
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
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
| 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
Research citations
- 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.
