Natural Flavors With Extractives Of Paprika

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. Extractives of paprika are derived from paprika (Capsicum annuum L.) and are used to impart color and flavor.

Manufacturers use natural flavors and extractives of paprika to enhance or impart specific taste and aroma profiles in food products. Paprika extractives also contribute a desirable reddish-orange color. They are commonly found in savory items like snacks, processed meats, sauces, and cheese products.

Natural flavors are generally recognized as safe (GRAS) by the FDA for their intended use. Paprika extractives are approved by the FDA as a color additive. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many natural flavorings. Evidence does not suggest adverse health effects from typical consumption of foods containing these ingredients.