What Defines 'Natural Flavors'?
To understand why a 'natural flavor' might come from a genetically modified source, it is crucial to first examine the regulatory definition. In the United States, the Food and Drug Administration (FDA) defines a natural flavor as a substance that contains flavoring derived from a plant, animal, or microbiological source. This definition includes extracts from spices, fruits, vegetables, meat, seafood, poultry, eggs, and dairy products. It is a broad definition focused on the origin of the flavor's constituent parts, not on the farming or genetic makeup of the source material.
Unlike an artificial flavor, which is synthesized in a lab from non-natural sources, a natural flavor must have a basis in an actual foodstuff. However, the process of extracting and concentrating these flavor components is often highly complex and involves chemical procedures, which can happen in a lab setting. Manufacturers do not need to disclose the specific ingredients that make up the flavor on the label, and it can consist of dozens of different chemicals, including solvents and preservatives. As long as the base flavor came from a natural source, the finished product can be labeled 'natural flavor,' regardless of how it was produced or if it included genetically engineered crops.
The Critical Difference: Natural vs. Organic
The key to avoiding genetically modified ingredients in flavorings lies not in the word 'natural' but in the term 'organic.' The USDA's National Organic Program has much stricter rules regarding genetic engineering.
Key differences between natural and organic flavors:
- Natural Flavors: The sourcing is from plants, animals, or microbes, but genetic modification is not restricted. Processing can involve synthetic solvents and carriers that are not disclosed on the label.
- Organic Flavors: The flavor must be produced without genetic engineering and cannot contain synthetic solvents or preservatives. For a product labeled 'USDA Certified Organic,' any natural flavors used must also meet these rigorous non-GMO standards.
It is important to note the different organic labels. A product labeled 'USDA Certified Organic' contains at least 95% organic ingredients, and any natural flavors must be compliant with organic regulations. Products labeled 'Made with Organic Ingredients' have more leeway and might include natural flavors that are not certified organic, though they still must be compliant with non-GMO requirements and other organic production standards. For consumers, scrutinizing the certification status is the most reliable way to ensure a product is non-GMO.
How Flavor is Made
Understanding the manufacturing process further explains the difference. A flavorist in a laboratory might take a raw material, such as vanilla, and extract the specific compounds that create its taste. The raw material itself could come from a GMO crop, but the resulting flavor compound would still be considered 'natural.' The same chemical compound could be produced in different ways and labeled differently. For example, the banana flavor chemical, amyl acetate, is a natural flavor if distilled from bananas but is an artificial flavor if created by mixing vinegar and amyl alcohol.
The flavor industry is a multi-billion dollar business driven by the consumer desire for fresh-tasting processed foods. Many natural flavors are complex mixtures of up to 100 different chemical compounds, including 'incidental additives' such as preservatives and solvents that do not have to be declared on the label. This lack of transparency means consumers are often unaware of the full chemical makeup of the flavors they are consuming.
| A Comparison of Natural and Organic Flavors | Feature | Natural Flavors | Certified Organic Natural Flavors |
|---|---|---|---|
| Source Material | Must be from a natural source (plant, animal, microbe). | Must be from a natural source; at least 95% must be organically produced. | |
| Genetic Modification | Not prohibited; can be sourced from GMOs. | Prohibited; cannot be derived from genetically engineered crops or organisms. | |
| Manufacturing Process | Can involve synthetic solvents, preservatives, and other additives. | Cannot use synthetic solvents, carriers, or artificial preservatives. | |
| Label Transparency | Not required to disclose full chemical composition or incidental additives. | Held to higher transparency standards and stricter ingredient lists. | |
| Regulation | Regulated by the FDA, with a broad definition. | Regulated by the USDA's National Organic Program (NOP) with more specific restrictions. |
Why Consumers Need to Be Aware
For consumers, the takeaway is clear: relying solely on the word 'natural' is insufficient for avoiding GMOs. The term is not regulated in the same way as 'organic' and carries different implications in food labeling. For those concerned about GMOs, seeking out products with the USDA Certified Organic seal is the most reliable method. It ensures that the natural flavors, along with other ingredients, were produced without genetic engineering. Consumers can also contact food companies directly to inquire about their sourcing and specific flavor components.
Additionally, minimizing processed food intake and focusing on whole foods is another strategy to reduce consumption of added flavors. The flavor industry’s practice of using complex blends and undisclosed incidental additives has raised calls for greater transparency. Ultimately, consumer awareness and demand for clearer labeling will likely shape future regulations surrounding flavors and genetic engineering in the food industry.
Conclusion
The phrase 'are natural flavors non-GMO?' reveals a significant gap in consumer understanding of food labeling. In the U.S., 'natural flavors' can be derived from genetically modified sources, as the FDA definition does not prohibit it. The term 'natural' simply denotes a biological origin, not a farming or genetic process. To guarantee that natural flavors are non-GMO, consumers must choose products bearing a 'USDA Certified Organic' label, which strictly prohibits the use of genetically engineered organisms in flavor production. This distinction is vital for making truly informed dietary choices and not being misled by ambiguous marketing terms.
