Natural Flavors
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What it is
Natural flavors are substances extracted from natural sources like spices, fruits, vegetables, edible yeast, herbs, bark, buds, roots, leaves, meat, seafood, poultry, eggs, or dairy products. Their main purpose is to add flavor to food, not to provide nutrition. These flavors are produced through processes such as extraction, distillation, or fermentation.
Why it's used
Manufacturers add natural flavors to foods to enhance or create specific tastes. They are widely used across many processed food categories, including snacks, beverages, cereals, and dairy products, to make products more appealing. These flavors are crucial for maintaining consistent taste profiles in various food items.
Health notes
In the US, the Food and Drug Administration (FDA) defines natural flavors and generally recognizes them as safe (GRAS) when used appropriately. Because 'natural flavors' is a broad category, specific health implications depend on the individual substances used. JECFA and EFSA evaluate individual flavoring agents rather than the general category of 'natural flavors.' Some consumers express concern about the proprietary nature of flavor formulations, but all components must meet FDA safety standards.
Allergen info
While 'natural flavors' themselves are not a major allergen, they can be derived from or contain components of the nine major food allergens (milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame). If so, these allergens must be declared on the food label according to FDA regulations.