Is tara flour safe? What You Need to Know After the Health Scare

October 24, 2025 •

5 min read

In May 2024, the U.S. Food and Drug Administration (FDA) banned the use of tara flour in food, confirming it is an unsafe food additive following a 2022 outbreak that caused hundreds of illnesses. The ingredient, derived from the seeds of the tara tree, was linked to severe gastrointestinal distress and liver injury in consumers.

Quick Summary

This article details why tara flour is an unsafe and banned food additive, tracing its link to a 2022 outbreak involving hundreds of illnesses. It distinguishes the harmful tara flour from tara gum, an approved thickening agent, and explains the regulatory actions taken against its use.

Key Points

Unsafe Additive: Tara flour is an unsafe and illegal food additive, officially banned by the FDA following a 2022 health crisis.
Linked to Illness: It was the culprit in a foodborne illness outbreak that sickened hundreds, causing liver toxicity and severe gastrointestinal issues.
Contains Baikiain: The danger lies in the presence of baikiain, a non-protein amino acid that proved hepatotoxic in studies.
Distinct from Tara Gum: It is crucial to differentiate tara flour from tara gum, a safe and approved food thickener also derived from the tara tree.
Regulatory Failure: The incident exposed a loophole in FDA regulations that allows some ingredients to enter the market without mandatory safety pre-approval.
Avoid All Products: Consumers should avoid any food containing tara flour and carefully read ingredient labels, as its presence is now illegal.

The Unsafe History of Tara Flour

Tara flour is a protein-rich substance made from the seeds of the Caesalpinia spinosa tree, which is native to Peru and other regions of South America. Before 2022, it was used by some manufacturers as a plant-derived protein source, but its journey into the food supply chain came to a dangerous halt after a widespread foodborne illness outbreak. In mid-2022, the meal-delivery company Daily Harvest used tara flour in its French Lentil + Leek Crumbles, resulting in hundreds of people being sickened across the U.S..

The outbreak led to significant adverse health events, including severe gastrointestinal issues and liver toxicity, with some hospitalizations and even gallbladder removal reported. After a thorough investigation, the FDA and independent labs identified tara flour as the likely culprit. Chemical analysis revealed the presence of baikiain, a non-protein amino acid within the flour, which was shown to cause liver injury in animal models. By May 2024, the FDA officially completed its safety review, determining that tara flour is an unsafe and illegal food additive, and began screening imports to prevent its entry into the food supply.

The Critical Distinction: Tara Flour vs. Tara Gum

One of the most important aspects for consumers to understand is the difference between tara flour and tara gum, as they come from the same plant but have different uses and safety profiles. While tara flour is now considered unsafe for consumption, tara gum is a common and FDA-approved food additive.

Tara gum is a galactomannan, a soluble fiber extracted from the endosperm of the tara seed. It is primarily used as a food thickener and stabilizer in various products like ice cream, dressings, and baked goods. European and international food safety authorities, including the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have evaluated tara gum and found no safety concerns under normal use. Side effects associated with high consumption are typically mild gastrointestinal issues, similar to other soluble fibers.

Tara flour, on the other hand, is made from the seed germ, the protein-rich part of the seed. It was this part that contained the toxic non-protein amino acid baikiain that caused the severe health reactions. Therefore, consumers should be careful not to confuse the two ingredients, and currently, any food product containing tara flour should be considered unsafe.

Health Risks and Regulatory Action

The health risks associated with tara flour are significant and well-documented following the 2022 outbreak. The symptoms often began with intense gastrointestinal distress, including abdominal pain, nausea, and vomiting. This was frequently followed by signs of liver injury, such as fatigue, dark urine, and jaundice, which could be severe enough to require hospitalization and other medical procedures. Liver enzyme levels were found to be elevated, indicating acute hepatocellular injury.

The GRAS Loophole and the FDA's Response

The entry of tara flour into the U.S. food supply before its safety was established highlights a long-standing issue with the FDA's regulatory process. A loophole in the 1958 Food Additive Amendment allows manufacturers to determine that an ingredient is "Generally Recognized as Safe" (GRAS) without formal FDA pre-approval. Companies are meant to perform their own safety assessments, but there is no requirement to submit the data to the FDA, and some companies have introduced unvetted ingredients.

In the case of tara flour, no evidence existed that the FDA had ever reviewed its safety before the outbreak. The subsequent events prompted the FDA to conduct its own review, which led to the official declaration in 2024 that tara flour is not GRAS and is an unsafe food adulterant. This action prevents manufacturers from using the ingredient and considers any product containing it to be adulterated. This reactive approach, rather than a proactive one, underscores the need for regulatory reform to prevent similar incidents in the future.

How to Avoid Tara Flour in Your Diet

Given the serious health risks, it is essential for consumers to be vigilant and avoid any product containing tara flour. Here is how you can protect yourself:

Read Ingredient Lists: Always check the ingredient panel on packaged foods, especially plant-based protein powders, protein bars, and prepared meals.
Ask Food Providers: When using meal delivery services or dining out, inquire whether any ingredients contain tara flour.
Stay Informed: Keep up-to-date with product recalls and food safety alerts from official sources like the FDA. The 2022 Daily Harvest recall serves as a critical example.
Know the Difference: Reiterate the distinction between tara flour (unsafe) and tara gum (safe) to avoid unnecessary alarm over the thickener found in many common foods.

Comparison: Tara Flour vs. Tara Gum


Feature	Tara Flour (unsafe)	Tara Gum (safe)
Source	Seed germ of the Caesalpinia spinosa tree.	Endosperm of the Caesalpinia spinosa seed.
Primary Use	Previously used as a protein source.	Used as a thickener and stabilizer.
Key Chemical	Contains baikiain, a non-protein amino acid.	Primarily composed of galactomannan.
Safety Status (FDA)	Unsafe food additive; illegal to use.	Considered safe for consumption within limits.
Health Concerns	Associated with liver toxicity and gastrointestinal distress.	Generally safe, can cause bloating in large amounts.

Conclusion

In conclusion, the question, "Is tara flour safe?" has been definitively answered by regulatory action and scientific evidence. The U.S. FDA has declared tara flour an illegal food additive after linking it to a major health outbreak in 2022. The root cause was identified as a toxic non-protein amino acid called baikiain, found within the seed germ used to make the flour. Consumers must actively avoid any products containing this ingredient, and while its use is now banned, a careful review of ingredient lists is prudent. It is important not to confuse the dangerous tara flour with the safe and commonly used food additive, tara gum. Being informed about this critical food safety issue helps ensure personal health and safety while consuming processed and packaged foods.

For more detailed information on the FDA's investigation and assessment, visit the official FDA website.

Disclaimer: This article provides general information and is not a substitute for professional medical advice. Always consult with a healthcare professional for health concerns.

Frequently Asked Questions

No, the U.S. Food and Drug Administration (FDA) declared tara flour an unsafe food additive in May 2024, making it illegal for use in any food sold in the United States.

Consumption of tara flour was linked to a 2022 outbreak that caused hundreds of illnesses, including severe gastrointestinal distress and liver injury (hepatotoxicity), with some patients requiring hospitalization.

Tara flour is made from the toxic seed germ of the tara tree, while tara gum is a harmless thickening agent made from the endosperm of the same seed. Tara gum is safe and approved, whereas tara flour is not.

You should check the ingredient list on all food products, especially plant-based alternatives, protein supplements, and prepared meals. If it is an ingredient, it is an illegal food adulterant.

Baikiain is a non-protein amino acid found in tara flour that was identified as the likely cause of the liver injury seen during the 2022 outbreak. Laboratory studies showed it can cause liver toxicity.

No, the FDA had not formally reviewed or approved tara flour for safety before it entered the market. Its initial use was enabled by a loophole in food additive regulations.

If you suspect you have consumed a product with tara flour and experience symptoms such as abdominal pain, nausea, or signs of liver problems, you should seek medical attention immediately.

While its use is now illegal and imports are screened, there is a risk that some non-compliant products could still exist. Always check ingredient labels and consult official recall lists from the FDA.