Botanical Extracts

Botanical extracts are concentrated compounds derived from plants. They are made by soaking plant parts like leaves, flowers, roots, or seeds in a solvent (such as water, alcohol, or oil) to pull out specific flavors, colors, or active compounds. The solvent is then removed, leaving a concentrated extract.

Manufacturers use botanical extracts to add natural flavors, colors, and sometimes functional properties to foods and beverages. They are often found in drinks, baked goods, confectionery, and savory products to provide a specific taste or aroma profile.

Botanical extracts are generally recognized as safe (GRAS) by the FDA when used as flavoring agents. Regulatory bodies like the FDA and EFSA have reviewed many individual plant extracts, but a comprehensive evaluation of all botanical extracts as a single category is not typical. Health effects are usually tied to the specific plant and the compounds present; some may have antioxidant properties, while others could potentially interact with medications. Evidence for specific health benefits or risks is often plant-specific and requires more research.