What Foods Contain Fumarate? Natural Sources and Additive Applications

December 9, 2025 •

4 min read

A key intermediate in the body's energy production cycle, fumarate is found in trace amounts in a small number of natural food sources, but is far more prevalent as a food additive (E297) used to enhance flavor and preserve many processed products.

Quick Summary

Fumarate is present naturally in trace amounts in certain fungi, lichen, fruits, and vegetables. It is far more common as a food additive (E297) used for its tartness, preservative qualities, and leavening properties in a wide range of beverages, baked goods, and dairy products.

Key Points

Natural Traces: Limited amounts of fumarate are naturally found in some mushrooms (like bolete), lichen, fruits (papayas, plums), and vegetables (carrots, potatoes).
Prevalent Additive: Fumaric acid, or E297, is widely used as a food additive for its potent tart flavor, low solubility, and preservative qualities.
Common in Processed Foods: It is a common ingredient in baked goods (tortillas, dry mixes), beverages (drink powders, fruit juices), candies, and certain dairy products.
Moisture Resistance: A key advantage of fumaric acid over citric acid is its non-hygroscopic nature, which prevents dry mixes from clumping and extends their shelf life.
Biological Role: Fumarate is an important intermediate in the Krebs cycle, a metabolic process essential for generating cellular energy in the human body.
Flavor Profile: Compared to other acidulants, fumaric acid provides a stronger, more persistent sourness, making it effective even at lower concentrations.

Fumarate is an organic compound that serves a vital function in cellular metabolism, particularly in the Krebs cycle, which is central to energy production. While our bodies produce fumarate naturally, it is also present in certain foods. The terms 'fumarate' and 'fumaric acid' are often used interchangeably in a food context, with fumaric acid (E297) being the version used as a food additive due to its effectiveness as an acidulant and preservative. Understanding where it is found can shed light on both natural dietary components and industrial food processes.

Natural Sources of Fumarate

While fumarate is not a major nutrient people actively seek, it is found in trace amounts in a variety of natural products. For example, some fungi and plants naturally produce it as part of their metabolic processes.

Fungi and Lichen

Certain species of fungi and lichen are among the most notable natural sources of fumarate.

Bolete Mushrooms: This category of fungi is a known natural source.
Lichen and Iceland Moss: These slow-growing organisms also contain natural fumaric acid.
Yeast: Some yeasts, including those in yogurt fermentation, produce fumaric acid, and other bacteria use it as a metabolite.

Fruits and Vegetables

Fumarate is present in a limited range of fruits and vegetables, though typically in very small concentrations.

Fruits: Papayas, pears, and plums contain limited amounts. Some sources also cite apples and grapes as containing trace amounts.
Vegetables: Onions, chives, celery, cauliflower, cabbage, carrots, and potatoes have also been noted to contain fumaric acid.

The Widespread Use of Fumarate as a Food Additive (E297)

Fumaric acid's most common presence in the modern diet is as a food additive, known by its E number E297 in Europe. Its low water solubility and strong tartness make it ideal for several applications, particularly in dry food mixes where it prevents caking and extends shelf life.

Baked Goods and Dry Mixes

Tortillas: Added as a preservative to inhibit mold growth and extend shelf life.
Baking Powder and Cake Mixes: Acts as a leavening acid and anti-caking agent, especially in dry mixes.
Rye and Sourdough Breads: Enhances the tangy flavor.

Beverages and Confectionery

Dry Drink Mixes: Because of its non-hygroscopic nature, it maintains free-flowing powder and stable flavor.
Sour Candies and Chewing Gum: Provides a sharp, long-lasting sour taste.
Wines and Fruit Juices: Used to regulate acidity, stabilize color and flavor, and extend shelf life.

Dairy Products and Desserts

Cheese Products: Used in processed cheeses and cheese substitutes to regulate pH and enhance flavor.
Dairy Drinks: Found in flavored milk, cocoa, and yogurt, where it acts as an acidulant.
Gelatin Desserts and Pie Fillings: An economical acidulant that aids in gelling.

Processed Meats and Seafood

Cured and Processed Meats: Fumaric acid can be used in bacon, sausages, and other processed meats to help stabilize and preserve the product.
Frozen and Smoked Seafood: May contain added fumaric acid for preservation.

Fumaric Acid vs. Other Common Acidulants

Fumaric acid is often used as a substitute for other acidulants like citric and malic acid due to its specific properties. The table below compares the key characteristics of these three food acids.


Feature	Fumaric Acid	Citric Acid	Malic Acid
Sourness	Strong, lingering, persistent tartness	Sharp, quick-onset, and clean sour taste	Smooth, mellow, and fruity sourness
Solubility in Water	Low solubility in cold water	Very high solubility	Very high solubility
Hygroscopicity	Non-hygroscopic (resists moisture absorption)	Very hygroscopic (absorbs moisture readily)	Moderately hygroscopic
Best for	Dry mixes, powders, chewing gum, products needing long-lasting tartness	Beverages, candies, jams, jellies, where quick dissolution is needed	Beverages and candies, especially for apple flavor profiles
Cost-Effectiveness	Highly cost-effective due to its strength	Standard cost	Higher cost than citric acid

Fumarate in Human Metabolism

Beyond its role in food, fumarate is a naturally occurring dicarboxylic acid that plays an essential part in our cellular processes. It is an intermediate in the Krebs cycle, where it is formed from succinate and then converted into malate to continue the cycle. In this process, it helps to generate energy (ATP) from the breakdown of carbohydrates, fats, and proteins. Human skin also produces fumaric acid when exposed to sunlight. Research has also focused on fumarate and its role in disease states, including its link to certain cancers and autoimmune conditions, though this is separate from its dietary intake from food.

Conclusion

While a few natural foods, including bolete mushrooms, lichen, and certain fruits and vegetables, contain trace amounts of fumarate, the vast majority of our dietary intake comes from its use as a food additive, E297. It is a versatile and cost-effective acidulant, appreciated for its strong, lingering tartness and non-hygroscopic properties that are especially beneficial for preserving dry food mixes. The next time you enjoy a sour candy, a slice of sourdough, or a powdered drink, there's a good chance you are consuming intentionally added fumarate.

For more detailed technical information on fumaric acid and its properties, you can review its profile on the Creative Proteomics website.

Frequently Asked Questions

Yes, fumaric acid has been approved as a food additive by regulatory bodies like the U.S. FDA and the European Food Safety Authority (EFSA), which have deemed it safe for consumption within specified limits.

Fumaric acid is the chemical compound, while fumarate refers to its salt form, which can exist in the body or in food. In a food context, fumaric acid is the additive used, but it functions as fumarate in cellular processes.

Its non-hygroscopic nature prevents it from absorbing moisture from the air. This ensures that dry mixes like cake mixes, powders, and instant beverages remain free-flowing and do not clump or harden during storage.

Yes, the fumaric acid used as a food additive (E297) is typically produced through the fermentation of carbohydrates by microorganisms and does not use animal-derived ingredients.

In the human body, fumarate is a key intermediate in the Krebs cycle (TCA cycle), a metabolic pathway that helps convert carbohydrates, fats, and proteins into energy.

No, natural sources like certain mushrooms, fruits, and vegetables only contain trace or limited amounts of fumarate. The most significant dietary source is its use as a food additive in processed products.

Many beverages, especially dry powder mixes for soft drinks, fruit juices, and instant teas, use fumaric acid as an acidulant and pH stabilizer to enhance flavor and prevent spoilage.