What are “Natural Flavors”?
According to the Food and Drug Administration (FDA), natural flavor is defined as “essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis,” derived from natural sources such as fruits, vegetables, spices, meat poultry, seafood, vegetables, herbs, dairy products and even fermented products like kimchi, kombucha, and pickles.
However, what’s not widely known is that the extraction process can involve synthetic chemicals despite their natural origins. These said “natural flavors” undergo extensive processing, raising questions about how closely they resemble their original source. While derived from natural ingredients, the final product can differ from the starting material, making the term somewhat misleading.
Why and How Commonly Are They Used?
Natural flavors are staples in the food industry, masking the blandness or imperfections in highly processed foods. From fizzy sodas to breakfast cereals, their presence is almost ubiquitous. They are so prevalent that they’re now the fourth most common ingredient in packaged foods. Many food manufacturers rely on them to create a consistent taste that consumers love.
These flavors are not just limited to everyday food items. They find their way into dietary supplements, cosmetics, and cleaning products. Their adaptability makes them versatile tools across various industries. So, if you’re thinking you’ve never encountered natural flavors, think again—they’re everywhere.
In a world where consumers demand flavorful experiences, natural flavors are the heroes. They make foods more appealing and enjoyable, all while preventing spoilage and maintaining shelf life.
But Are They Truly Natural?
While natural flavors are derived from plant or animal sources, extracting and refining them can sometimes involve chemical reactions and solvents, raising questions about how “natural” they truly are. Despite originating from nature, the final product may not always closely resemble the original ingredient.
The Environmental Working Group, a nonprofit research organization, states that these mixtures may include over 100 different chemicals and their original flavor sources, such as preservatives, solvents, and other substances, thinning the line between natural and artificial (synthetic) flavors.
Furthermore, you must be aware that even though food manufacturers must list these flavors in the ingredients, they are not obligated to disclose whether these additives come from natural or synthetic sources. As long as the primary source is from a plant or animal, it is labeled as a natural flavor.
Natural and Artificial Flavors: Which is Better?
Consumers often face the dilemma of choosing between natural and artificial flavors. While the instinct might be to gravitate toward natural options, it’s essential to understand the nuances of both.
Natural flavors may sound healthier, but it’s essential to note that they aren’t necessarily more nutritious. The extraction and concentration process can sometimes result in a product that’s not much different from its artificial counterpart regarding nutrition.
Artificial flavors, however, are created using chemical compounds that are not found in nature. However, this doesn’t necessarily make them a bad option. Since they’re synthesized in highly regulated labs, artificial flavors are typically more consistent in quality and can be free from allergens normally found in natural sources.
Is it Safe to Consume Natural Flavors?
The safety of natural flavors is a topic of ongoing debate. The FDA considers natural flavors to be generally recognized as safe (GRAS). However, this tag doesn’t consider potential allergies or sensitivities individuals might have to specific components within these flavors.
Some people may experience allergic reactions to natural flavors, mainly if they are sensitive to the source material, such as certain fruits, nuts, or seafood. For example, someone allergic to shellfish could have a sudden reaction to a food product containing natural flavors derived from seafood.
Individuals with known allergies must read nutrition labels carefully and consult a professional when in doubt. Additionally, extensive personal research and monitoring of the body’s response to different foods become necessary.
The bottom line is that natural flavors are ubiquitous in today’s food industry, bridging consumer desires for natural ingredients and the need for flavorful, appealing products. While they originate from natural sources, the processes involved in creating them can be complex and sometimes involve synthetic components.
That’s why knowing what goes into your favorite snacks is key for those concerned about the potential health implications of natural flavors. By understanding natural flavors and their use, consumers can make choices that best suit their dietary preferences and health requirements.
