Purée

Purée is a smooth, thick liquid or paste made from fruit or vegetables that have been crushed, ground, or otherwise processed. It is often made by cooking ingredients until soft and then blending them, sometimes with added water or other liquids to achieve the desired consistency. The process aims to break down the cellular structure of the produce, releasing its natural juices and flavour.

Manufacturers use purée to impart natural flavour, colour, and texture to a wide range of food products. It is a common ingredient in baby foods, sauces, soups, smoothies, baked goods, and desserts, providing a concentrated source of fruit or vegetable goodness. Its smooth consistency also makes it useful as a binder or thickener in certain formulations.

Purée is generally considered a food ingredient rather than a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Its health implications are largely dependent on the fruit or vegetable used and any added sugars or salts. Consuming purées can contribute to dietary intake of vitamins, minerals, and fibre, depending on the processing. Regulatory bodies like the NHS recommend including fruit and vegetable portions in the diet, which purées can help with.