Food products containing natural flavors are becoming more and more prevalent, leading many people to assume that natural ingredients are healthier, leading them to believe products with “natural flavors” are preferable over those containing artificial ones.
However, these popular ingredients may contain both natural and synthetic chemicals; furthermore, food manufacturers don’t need to disclose where a natural flavor combination comes from.
What are they?
Natural flavors are made from ingredients found in nature and used by food manufacturers to enhance food and beverages’ flavor without adding calories or nutrients to them.
Flavorists (the people who create flavors) use various ingredients and natural products to achieve the desired flavor profile, such as orange, lemon and lime extracts to craft Tangerine Orange-themed flavors.
The FDA regulates natural flavors, and most people should find them to be safe to eat. If you suffer from severe allergies or have specific dietary requirements, however, natural flavors should be avoided altogether.
As natural flavors are regulated by the Food and Drug Administration (FDA), they must be produced using processes that are both “all-natural” and nontoxic. Furthermore, they must be evaluated by the Flavor Extract Manufacturers Association to ensure safety standards are met. Unfortunately, however, FDA does not mandate food companies to list individual ingredients found within natural flavors, so you will need to get in contact with them directly in order to learn what is in a particular product.
Are they safe to eat?
Natural flavors can be found in various food and beverages, from coffee and beer to baked goods and sauces. While most people can consume foods containing these additives without adverse health implications, those with food allergies or sensitivities should avoid them. As “natural flavor” does not have an official definition, manufacturers are allowed to include any variety of ingredients while still claiming they contain natural flavors in their products.
Natural flavors may not be harmful and do not contribute any nutrition, but anyone looking to reduce the amount of chemicals they ingest in their diet should try to avoid consuming natural flavors. Instead, opt for whole, minimally processed foods that taste more naturally like an actual peach picked at peak ripeness rather than one created using synthetic flavoring agents. You could also call or write companies advertising the use of these flavors and request that they refrain from including them in their products.
Are they legal?
Product labels that advertise “natural flavors” don’t guarantee they contain only organic ingredients. Instead, these “natural” flavorings still need to comply with government food safety regulations and may contain chemical additives like methyl cyclopentenolone, diacetyl and benzaldehyde — components more often found in industrial manufacturing facilities than sparkling waters.
Wright notes that her company’s IFF flavorists adhere to strict guidelines when crafting natural flavors using only raw materials from plants and animals which have been identified as such. But definitions of what qualifies as natural vary between global entities; EU regulations for instance mandate compliance with respect to raw material sources, manufacturing methods and identifying them as such.
The FDA does not mandate that manufacturers disclose all the chemicals used to formulate natural flavoring, but they must disclose whether a food contains common allergens like milk, egg, fish, shellfish, peanuts, tree nuts wheat and soybeans. For more obscure allergies or intolerances it’s best to contact the manufacturer directly in order to find out exactly what ingredients make up their beverage of choice.
Are they confusing?
Natural flavors are widely used by manufacturers to help produce products with consistent tastes throughout the year, or to restore flavor lost through food processing. Unfortunately, however, the term “natural” may be misleading; it doesn’t indicate something is good or healthy – rather just that some ingredients were extracted from natural sources like fruits, herbs or vegetables with chemical processing adding solvents and emulsifiers as necessary.
Artificial flavoring is created in a laboratory from chemicals designed to mimic the flavors and aromas found naturally in foods like fruits, spices, flowers and animals. Food manufacturers may use ingredients like methyl anthranilate for grape flavor or isoamyl acetate for banana taste – consumers need to understand exactly what they’re consuming to make healthy decisions that benefit themselves and their wellbeing.
