Natural flavors are made up of flavor compounds derived from sources like fruits, herbs and spices that undergo an extraction and blending process before being added to food products.
Chemical flavors are often combined with non-natural substances, like benzaldehyde (derived from almonds), anise essential oil and massoia lactone (found in tree bark). When combined, they provide an expected taste experience.
Safe to Eat
Natural flavors are generally safe to eat; however, consumers may still be wary when seeing them listed as ingredients on a label due to chemical mixtures that don’t exactly resemble food sources or their original source. Furthermore, manufacturers don’t need to disclose all the chemicals that comprise natural flavors.
Wright states that natural flavorings are made up of chemicals derived from various natural sources. They are then carefully evaluated by experts (flavorists) in the industry to ensure they adhere to safety standards, so as to create the desired flavor profile.
Natural flavors may not be suitable for those on a vegan or vegetarian diet, since many natural flavor ingredients come from animal products or plants, making it difficult for these individuals to use them without breaking their diets. Furthermore, many natural flavor ingredients undergo heavy processing (distillation, heating or enzymolysis) that takes them further from their original state than intended.
No Calories
Natural flavors are an increasingly common component in food and beverages. In fact, they’re currently the fourth-most-commonly listed ingredient on ingredients lists (3). Natural flavors consist of plant or animal extracts with no caloric intake whatsoever (4).
It may be easy to assume that natural flavors on a product label indicate it is healthier, since no added sugar or artificial ingredients have been included. But keep in mind that the flavor itself could still contain processed chemicals (5).
Food manufacturers must include natural flavors in the ingredient list; however, they don’t have to disclose their source or chemical combinations (8). If you have any doubts or reservations about what you’re eating, contact the manufacturer in order to learn more about their use of specific chemicals within their natural flavors (9).
No Artificial Ingredients
Natural flavors are an increasingly common food label ingredient, yet what exactly do they represent? According to the Food and Drug Administration (FDA), they may come from sources such as spices, fruit or fruit juice, edible yeasts, herbs bark bud root leaf etc as well as meat seafood poultry eggs or dairy products (1).
However, flavorists who craft these extracts use various chemicals to give a food or beverage its desired taste – for instance combining benzaldehyde with vanillin to produce cherry flavors or mixing acetaldehyde with cis-3-hexanol for orange notes (2).
These chemical mixtures are regulated by the Food and Drug Administration and considered safe for human consumption (3). However, some may come from animal sources which could exacerbate severe allergies (4); thus those with such sensitivities should contact their manufacturers to inquire where these natural flavors come from.
USDA Organic Compliant
Flavor companies hold the formulas for their flavors, making it difficult to ascertain exactly what ingredients make up natural flavors. Many can contain upwards of 100 different components – many considered incidental additives which don’t need to be listed – although allergens do need to be mentioned separately.
Organic regulations mandate that organic farms and businesses obtain certification from an agency approved by the United States Department of Agriculture. Certified inspectors make regular unannounced visits to these facilities to make sure that they meet organic standards.
Labeled Natural FTNF (Fully-Traceable to the Source), flavors classified as Natural WONF (Wild-Organic Natural Flavor) may contain ingredients or extracts sourced directly from fruit sources; while, Natural WONF flavors may include additional natural flavors that help complete or complement the final taste profile, often coming from sources other than fruit sources, such as spices or herbs.
