According to the FDA, flavors used in food and beverage production may fall into three categories: natural, organic or artificial.
Natural food flavors come from spices, fruits, herbs, bark roots or leaves and can be obtained through roasting, heating or using enzymes such as enzymolysis.
Vanilla extracting its distinct taste from just one compound, natural fruit flavors require multiple components for their unique tastes.
Citrus
Citrus plants produce fruits with pulpy pulp covered by thick skins. Some popular citrus fruit varieties are sweet oranges, sour oranges, lemons and limes, grapefruit, tangerines, yuzu and pomeloes (citrus maxima).
Fruits such as citrus fruits are an excellent source of vitamin C and contain many antioxidant compounds, such as flavonoids, hydroxycinnamic acids and anthocyanins – phenolic compounds with anti-inflammatory, immune-enhancing and blood sugar regulation properties that provide extra health benefits.
Citrus adds natural flavors that complement many desserts, beverages and savory dishes with its refreshing taste and versatile versatility. Citrus pairs perfectly with vanilla to ginger to red fruits – from vanilla bean to ginger to red fruits! Our citrus flavoring adds an energetic and lively accent that goes perfectly with craft beers, lemonades and soft drinks; its citrus scent works wonders in pastries as it blends beautifully with sweet berries and red fruits – it comes from our combination of citrus peel oils with other polar components such as esters aldehydes and oxides for maximum versatility and versatility!
Fruits
People reading product ingredient labels might come across the term “natural flavor,” which can leave them wondering what this term entails and whether they should avoid it. Wright states that natural flavors aren’t harmful but do contain added chemicals; many of which are shared between fruits; for instance amyl acetate can be extracted from bananas to create natural banana flavors and cis-3-hexanol can be found in most fruits as the chemical responsible for not-quite-ripe melons smelling (cis-3-hexanol).
Mc Flavor Solutions 2023 data shows that these compounds allow for the creation of an extensive range of fruit flavors, with strawberry lemonade, peach, and mango among the most sought-after new product launches. Their individual components have already been rigorously tested for safety; creating consistent flavor throughout a product while satisfying consumer demand for natural and clean-label ingredients.
Herbs
Herb and leaf flavors pair beautifully with many fruits to produce fresh taste profiles that offer zest or sweeteners without adding added sugars to food and beverage products. By including herbs in food and beverage applications, herbs can add zest or sweeteners without increasing sugar intake.
Natural flavor compounds like esters and aldehydes produce fruity and sweet tastes, while terpenes add herbaceous and citrus aromas. Additional natural flavouring chemicals, like phenols and pyrazines, produce earthy or smoky notes.
Selecting and growing herbs is simple with window box planters or garden patches, but they’re also readily available at your grocer’s produce section or farmers market. When purchasing fresh herbs, be sure to select those in good condition, with bright green leaves without signs of damage or wilting (Riley 2021). Grocers often carry packaged fresh herbs as part of their produce sections or baking aisles for added convenience.
Spices
Natural flavors are extracted from various ingredients such as nuts, fruits, herbs and spices to create unique, complex food experiences with true-to-nature taste.
Delicious flavor enhancers give foods an array of nutty, savory, sweet and aromatic/floral sensations that complement each other perfectly. Furthermore, these add umami/savoury profiles to foods as well as adding freshness.
Hot/Warm flavors may cause your mouth and nose to water, give that familiar sneezing feeling, or even induce the hiccups! Examples include chilies, cinnamon, ginger and horseradish. Cooling/Refreshing flavors help digestion by clearing away your palate and soothing thirst; examples include basil, parsley and mints.
Although “natural” may sound intimidating, Wright stresses that natural flavors adhere to stringent regulations and safety standards set by government agencies. Furthermore, manufacturers are required to include only FDA-approved ingredients in their food products; manufacturers are not obliged to disclose all the solvents, emulsifiers and preservatives included as these “incidental additives” don’t significantly add anything extra to the final flavor combination.
