Preparation of Puréed Foods
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How to Cite

Dahl, Wendy J., and Jamila R. Lepore. 2013. “Preparation of Puréed Foods: FSHN1212/FS205, 3/2013”. EDIS 2013 (3). Gainesville, FL.


A puréed food is a food item that has been blended, mixed, or processed into a smooth and uniform texture. Examples of foods with a purée consistency include applesauce, pumpkin pie filling, and hummus. Puréed foods may be necessary for people with chewing and/or swallowing problems. For those requiring a puréed diet, it is important to provide a variety of foods. Almost any food can be puréed. However, some puréed foods may be much more acceptable than others. This 4-page fact sheet was written by Wendy J. Dahl and Jamila R. Lepore and published by the UF Department of Food Science and Human Nutrition, March 2013.
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National Dysphagia Diet Task Force (2002). National Dysphagia Diet: Standardization for Optimal Care. Chicago, IL: American Dietetic Association.

FDA (U.S. Food and Drug Administration). 2011. “Recall – Firm Press Release: Simply Thick, LLC Announces the Voluntary Recall of Products Manufactured by Thermo Pac, LLC at Their Stone Mountain, GA Food Processing Plant.”

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