Natural food flavors are made up of organic compounds extracted from fruits, vegetables, herbs and spices, often with medicinal qualities. Consumers generally prefer them over synthetic components that could pose potential health risks.
However, not everyone agrees with natural flavors; registered dietitians frequently observe confusion among their clients regarding these supposedly healthier ingredients.
Sources
Natural flavors can be extracted from fruits, vegetables, herbs, spices, meat or edible yeast that naturally occur in nature. Production techniques range from physical, enzymatic or microbiological processes without synthetic preservatives or additives being added; additionally they must not contain genetically modified ingredients and must utilize only organically grown components for production.
Plant-based sources are among the primary ingredients used for natural flavors, and include organically farmed berries, citrus fruits and apples. Other sources may include organically farmed or wildcrafted vegetables; aromatic herbs and spices; as well as animal products like milk meat fish etc. These flavors often combine natural substances to achieve the desired flavor profile and ensure consistency in finished products. Unlike artificial flavors, food manufacturers are not required to list what exactly constitutes natural flavors on their ingredient labels, which could pose problems for those with food allergies or strict diets; “natural flavor” could mean anything from raw cacao powder or essential oil!
Extraction methods
Natural food flavors derived from plants and herbs offer more genuine sensory experiences than their synthetic counterparts. There are a few methods for producing them: cold pressing can extract oils and juices without heat; steam distillation is used commonly to extract essential oil; while solvent extraction is used on spices and dried fruits.
Natural flavorists adhere to strict regulations when creating food-grade flavors for use in food products. Flavor Extract Manufacturers Association (FEMA), an industry regulator, oversees their activities by assessing safe usage practices of flavorings while tracking state/legislative regulatory changes.
Natural flavors can be combined with other ingredients to achieve the desired taste, such as esters that provide fruity notes; aldehydes for nutty and buttery notes; and terpenes which impart citrus notes. They can also be added to many food products including beverages, baked goods, chewing gums and dessert toppings.
Applications
Flavors derived from plant sources can be easily integrated into food and beverage products in numerous ways, combining to meet consumer taste preferences while meeting regulatory requirements. For instance, tropical fruit flavors like pitaya or lychee can add exotic flair to juices or energy drinks for example.
Natural flavors can add depth and authenticity to food and beverage products. Vanillin from vanilla beans provides an appetising, warming flavor profile while Limonene found in citrus fruit can give products zesty, zesty flavors. Cinnamaldehyde found naturally within cinnamon can add rich and authentic sweetness that makes foods and beverages taste amazing!
Consumer perception is key. How a product is produced and its ingredients can influence perceptions of naturalness; artificial flavors may be perceived as less healthy than products with more natural fruit flavors that undergo minimal processing and have more appropriate names.
Safety
Natural food flavors are derived from edible, natural sources like plants and animals. They go through rigorous testing and quality control measures to ensure they comply with the highest safety standards before being added to foods and beverages. Unlike artificial flavorings, which contain calories that could contribute to an imbalanced nutrition intake, natural flavourings have no calories and provide value neutral nutrition; typically these are considered safe products even if derived from animal or plant materials that may cause allergies.
Artificial flavors made solely from chemicals combined to simulate specific flavors are safer, as natural WONF flavors involve multiple extracts, fractions, oils and oleoresins that contain multiple chemicals – thus making them harder to evaluate than their artificial counterparts. Still, FDA and other regulatory bodies regularly evaluate all flavors to make sure they’re suitable for human consumption.
