Natural flavors are found in many packaged food and beverage items. They make up the fourth-most commonly listed ingredient on food labels and don’t usually need explanation unless they contain allergens that require label changes. They’re overseen by the Flavor Extract Manufacturers Association (FEMA), who monitor any new regulations that might necessitate label modifications.
Ingredients
Natural flavors are created using ingredients sourced from plants and animals; however, their constituents undergo extensive processing that often leaves them tasting different from what their sources promised in terms of flavor or smell. This may raise questions as to their safety for consumption.
The FDA defines “natural flavors” as any substance extracted, distilled, or derived from any fruit, vegetable, herb, spice, root bark bud stem leaf material (1) and combined with chemicals to create desired flavors (2).
Strawberry soda typically includes both strawberries and citral for its aroma, while benzaldehyde and acetaldehyde can create almond or cherry flavors. Furthermore, citral can also be found in lemongrass, citrus oils, and the secretions from beavers (3).
Although these ingredients are legal, they may not be suitable for individuals with allergies or dietary restrictions. If you are sensitive to dairy or eggs, it would be beneficial to choose whole food alternatives without such ingredients (4).
Safety
Natural flavors are created from ingredients derived from plants and animals, without nutritional value, used to add more flavor to foods such as beverages or breakfast cereals. They’re very popular and can often be found listed alongside artificial ones in food ingredient lists; it may be difficult to tell the difference.
Safety-wise, natural and artificial flavors are comparable. Both contain chemicals that mimic specific flavor notes; however, natural flavors come from real sources while artificial ones are produced using synthetic chemicals produced in laboratory conditions.
Before natural or artificial flavors can be added to food products, they must undergo a risk analysis conducted by the FDA’s FEMA Expert Panel. This analysis considers their potential adverse health effects, toxicity and bioaccumulation. To mitigate such risks, manufacturers use structurally sound walls between production areas and handling areas as well as dedicated ventilation systems in those spaces where flavor handling occurs.
Regulations
Natural flavors are a common component of food products. Derived from natural sources, they add flavor without providing nutritional value. Due to various processing steps involved in their manufacturing, some natural flavors no longer resemble their original state, leading to concerns over safety and health ramifications.
The FDA has implemented specific regulations regarding the use of natural flavors. These must come from spices, fruits or fruit juices, vegetables or vegetable oils, edible yeast strains, edible yeast spores, herbs bark bud root leaf or similar plant materials.
Manufacturers must also consider their target market when choosing natural fruit flavors, for instance baked goods may need higher flavor intensity than other applications and therefore manufacturers can opt for either natural WONF (Wound Up Natural Flavor) instead of traditional FTNF or liquid natural flavor that’s heat resistant.
Cost
Natural flavors tend to be less expensive than artificial ones, which explains their widespread use in consumer products. But remember: just because something is natural doesn’t mean it is healthy or safe – manufacturers aren’t required to list any of the chemicals used in its creation on an ingredients label – including solvents, emulsifiers, preservatives, carriers etc.
The FDA defines “natural flavors” as any substance extracted or derived from natural sources like fruits, vegetables, herbs, spices or barks, roots and leaves. While heat-treated natural flavors often taste similar to their source material – for instance an orange flavor could come from lemon peel oils or juice concentrates but still contain synthetic chemical compounds like benzaldehyde derived from cinnamon oil or anal secretions of beavers) and vanillin extracted from vanilla beans – making its final form less pure than originally intended and lacking nutritional benefits.
