Less Than 2% Natural Flavors

Natural flavors are complex mixtures of aromatic chemicals derived from natural sources like fruits, vegetables, herbs, spices, or animal products. These flavorings are created through physical processes (like pressing or distillation) or enzymatic/microbial processes. The final product is intended to mimic or enhance existing flavors in food.

Manufacturers use natural flavors to add or boost taste and aroma in a wide variety of foods. They are common in processed items like frozen meals, dressings, and beverages, where they help create a more appealing and consistent flavor profile. The term 'natural flavor' can encompass a broad range of ingredients.

In the U.S., 'natural flavors' are 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 flavorings, though specific evaluations for the broad category of 'natural flavors' may vary. At typical consumption levels, they are not associated with adverse health effects for most people. The complexity of these mixtures means individual components could theoretically cause reactions in sensitive individuals, but this is rare.