Natural And Artificial Flavors
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What it is
Natural flavors are complex mixtures derived from natural sources like spices, fruits, vegetables, and meat, through processes such as distillation or fermentation. Artificial flavors are created in a laboratory from synthetic chemicals and are designed to mimic or enhance specific tastes. Both types are developed by flavor chemists to provide or enhance the taste of food products.
Why it's used
Manufacturers add natural and artificial flavors to food to create, enhance, or restore specific tastes. They are widely used in a vast array of processed foods, including snacks, beverages, baked goods, dairy products, and candies, to deliver consistent and appealing flavor profiles.
Health notes
In the United States, both natural and artificial flavorings are regulated by the FDA as food additives, and many individual flavor substances are considered Generally Recognized As Safe (GRAS). Individual flavor ingredients are evaluated for safety by regulatory bodies such as the FDA, JECFA, and EFSA, ensuring they are safe for consumption at typical intake levels. While some consumers prefer natural flavors, current scientific evidence does not indicate a significant health difference between natural and artificial flavors at the levels typically consumed in food.
Allergen info
Flavorings can be derived from a wide variety of sources, some of which may include major food allergens such as milk, soy, or wheat. If a flavor contains a major allergen, it must be declared on the food label according to FDA regulations.