What does Natural Flavor Mean in Beverages?? The term natural flavors is found on many beverage product ingredient lists; but what exactly does this term entail?
Wright notes that while these ingredients originate in nature, they undergo extensive chemical modifications and treatments which make the end result no longer resemble their source plant or fruit.
Sweet
Sweet natural fruit flavors are a delicious treat that are found in many food and beverage products such as sodas, breakfast cereals and sparkling waters. Wright’s team creates these flavors according to strict regulations set forth by FEMA in order to meet clean-label requirements. While artificial flavoring uses synthetic chemicals entirely for its manufacturing process, natural flavors come from plant or animal sources using physical processes like distillation and extraction for extraction.
These substances can be combined with both natural and synthetic chemicals to produce a wide array of flavors, with food manufacturers not required to list individual ingredients but must state on their labels that the flavorings used are natural products. While this doesn’t imply healthier or superior products for you, as it could still contain additives like solvents and emulsifiers; sweet flavors in fruits vary depending on soil, growing conditions, ripeness etc.
Savory
Fruit may be associated with sweet dishes and desserts, but it also makes an excellent addition to savory meals. Citrus fruits add fresh flavors to sauces and dressings while tropical berries bring a vibrant pop of flavor into salads.
Fruit can add acidity and sweetness to savory recipes to complement richer dishes while providing delicious textures – for instance blueberries can be used in everything from pancakes and muffins to gastrique to drizzle over smoked turkey!
Natural flavors differ from artificial ones in that they do not include added colors and dyes, instead being produced from plant or animal sources. Unfortunately, manufacturers do not need to disclose where natural flavoring comes from, meaning some ingredients could pose potential health concerns and allergen issues. Natural flavors are mixed with solvents, emulsifiers and preservatives before being evaluated through FEMA’s GRAS (Generally Recognized as Safe) program before entering final production.
Combinations
Your brain responds when you eat strawberries by sending signals that tell your tastebuds they’ve found something familiar; flavorists can replicate this effect by creating combinations of chemicals which trigger that same sensation on the palate.
Wright discusses how flavorists combine science and art to craft flavors that feel natural, without harming human health. She emphasizes the fact that “natural flavors” do not represent health threats – they’re simply chemical mixtures which have passed rigorous safety testing and earned their place on the FDA’s Generally Recognized as Safe (GRAS) list.
Manufacturers are increasingly turning to these combinations in order to stand out on crowded shelves and meet consumer demand for wellness. A mixture of lemon and ginger is commonly used for products targeting immune support or digestion; blackberry and citrus flavors combine nicely to give beverages a brighter, more refreshing taste.
Ingredients
Products with natural flavoring must clearly identify all their ingredients on their labels. Incidental additives or carrier components, often referred to as “incidental additives,” such as emulsifiers and preservatives, and extracts like citral from lemongrass, cinnamon oil or the anal secretions from beavers may all contribute to giving foods their signature aromas.
Chemical mixtures considered “natural” must adhere to stringent safety standards in order to be labeled as such, with many having been reviewed by the Flavor Extract Manufacturers Association (FEMA). Individual sensitivity may cause reactions from such chemicals.
FEMA evaluates natural flavors for safety purposes to ascertain if they qualify for inclusion on the FDA’s “Generally Recognized as Safe” list; otherwise they must be listed as artificial flavors on ingredient decks. According to Wright, true-to-flavor natural flavors, like strawberry flavorings, must come directly from their named sources in order to be classified as True-to-Flavor Natural Flavor (FTNF), however sometimes manufacturers require more complex tastes or higher concentrations; when this occurs they’ll opt for Natural WONF flavors which mix various natural compounds to achieve their desired taste profile.
