And Natural Flavoring

Natural flavoring is a flavoring substance and preparation derived from natural sources like plants, animals, or microbial fermentation. These flavorings are typically obtained through physical, enzymatic, or microbiological processes and are intended to be consumed as food themselves. They are used to impart specific tastes and aromas to food products.

Manufacturers add natural flavoring to enhance or modify the taste and smell of food. It is commonly found in a wide variety of processed foods, including frozen dinners, sauces, condiments like ketchup and mustard, and even snacks like potato chips. Its purpose is to make foods more appealing to consumers.

In the US, natural flavoring is generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many natural flavoring substances. While generally considered safe at typical consumption levels, the complexity of natural flavor mixtures means specific health effects are not always fully understood. Evidence regarding potential impacts of consuming a wide variety of processed foods with natural flavors is still being researched.