Purée
"Puree" is an umbrella term with no single composition; safety and nutrition depend entirely on the underlying food (e.g., apple puree vs. pumpkin puree vs.
What it is
Generic culinary term for any food (fruit, vegetable, legume, meat) reduced to a smooth, semi-liquid pulp by mashing, blending, or sieving.
Texture base, thickener, fruit/vegetable carrier, infant food consistency, sweetness/flavor without added sugar.
What regulators actually say
"Tomato puree, also called tomato pulp, is the food prepared by concentrating one of the following: tomato juice; or the liquid obtained from mature tomatoes..."
"Fruit puree means the fermentable but unfermented product obtained by sieving the edible part of whole or peeled fruit without removing the juice."
Regulatory status
United States — FDA
Not a single regulated substance; specific purees fall under 21 CFR food standards (e.g., tomato puree under 21 CFR 155.191).
European Union — EFSA
No single EU listing; standards apply to specific purees (e.g., fruit purees under Council Directive 2001/112/EC).
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