Soft, moist masses produced by mashing or pulping fruits and vegetables. These pulps become the body of juices, yogurts, baby foods, sauces, and bakery fillings, contributing natural flavor, color, fiber, and viscosity, and concentrated fruit versions replace fat or sugar in lighter formulations. Processing choices, hot-break versus cold-break, sieving fineness, and deaeration, shape texture and nutrient retention. Because pulps are perishable once prepared, they move quickly into pasteurization, freezing, or aseptic packing to lock in quality. Aseptic processing and packaging give pulps long ambient shelf lives.