Natural Flavor And Lactic Acid

Natural flavors are complex mixtures derived from natural sources like fruits, vegetables, spices, herbs, or other edible plant materials. They are created through physical, enzymatic, or microbiological processes to impart specific tastes and aromas to food. Lactic acid is an organic acid naturally produced in the body and found in foods like yogurt and sauerkraut; it can also be produced commercially through fermentation.

Natural flavors are used to enhance or impart specific taste profiles in a wide variety of foods, including snacks, beverages, and baked goods. Lactic acid is often used as an acidity regulator, preservative, or flavor enhancer, particularly in dairy products, confectionery, and processed meats.

Both natural flavors and lactic acid are generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated these substances and found them safe at typical consumption levels. There are no widespread health controversies associated with their use in the amounts typically found in food.