Natural Flavor & Silicon Dioxide Added To Prevent Caking

Natural flavors are complex mixtures of aromatic chemicals derived from natural sources like plants or animals. They are created through physical, enzymatic, or microbiological processes and are used to impart specific tastes and aromas to foods. The exact composition is proprietary and varies by manufacturer.

Manufacturers add natural flavors to enhance or create specific taste profiles in food products. They are commonly found in seasoning mixes, salts, marinades, and tenderizers to provide desirable savory, sweet, or spicy notes. Silicon dioxide is added to prevent caking and ensure the free-flowing quality of powdered products.

Natural flavors are generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like JECFA and EFSA have evaluated many flavoring substances. While generally considered safe in typical food amounts, some individuals may have sensitivities or allergies to specific flavor compounds. Extensive scientific review has not identified significant health concerns associated with the typical consumption of natural flavors.