What are FDA Approved Natural Flavors? A Comprehensive Guide

November 16, 2025 •

3 min read

According to the Food and Drug Administration (FDA), "natural flavor" is the fourth most common ingredient on U.S. food labels, trailing only salt, water, and sugar. This high usage prompts questions about their origin, and this guide explores what are FDA approved natural flavors and how they are regulated.

Quick Summary

A guide to FDA approved natural flavors, defining their source and regulatory oversight. It explains how these flavors are derived from plant and animal sources, evaluated for safety, and labeled on food products.

Key Points

Definition: FDA approved natural flavors are derived from natural sources, such as plants, animals, and fermentation products, for flavoring purposes.
Safety Approval: The Flavor and Extract Manufacturers Association (FEMA) and the FDA evaluate the safety of most flavors, which are typically classified as Generally Recognized As Safe (GRAS).
Source Material: Approved sources for natural flavors include a wide range of materials like spices, fruit, vegetables, meat, seafood, eggs, and dairy.
Hidden Ingredients: A single "natural flavor" listed on a label can be a complex mixture containing dozens of incidental additives, like solvents and preservatives, which are not individually listed.
Generic Labeling: Manufacturers use the generic "natural flavor" term to protect proprietary recipes, meaning the specific components are not disclosed on the label.
Health Perception: The perception that natural flavors are healthier than artificial ones is often misleading, as both are complex chemical compounds and their health impact depends more on the product's overall nutritional value.
Allergen Concerns: Due to generic labeling, individuals with allergies or specific dietary needs (e.g., vegan) should exercise caution and contact manufacturers to confirm the source of the flavors.

What Defines FDA Approved Natural Flavors?

The term "natural flavor" or "natural flavoring" is officially defined by the U.S. Food and Drug Administration (FDA) under regulation 21 CFR 101.22. Unlike the general term "natural" which the FDA has not formally defined for food labeling, the definition for flavors is quite specific. An FDA approved natural flavor must be derived from a plant or animal source, where its function is to impart flavor, not nutritional value.

The Diverse Sources of Natural Flavors

Natural flavors can be derived from a wide variety of sources, including:

Plant-based sources: Spices, fruits, fruit juices, vegetables, vegetable juices, herbs, barks, buds, roots, and leaves.
Animal-based sources: Meat, seafood, poultry, eggs, and dairy products.
Microbiological sources: Products of fermentation, such as from yeast.

The extraction process for these flavors can involve distillation, solvent extraction, or heating.

The 'Generally Recognized as Safe' (GRAS) Process

For a natural flavor to be used in food, it must be determined to be safe. The FDA primarily oversees flavor safety through the Generally Recognized as Safe (GRAS) process. The Flavor and Extract Manufacturers Association (FEMA) plays a significant role by convening an independent expert panel to evaluate flavors. If a flavor meets safety criteria, it can be added to the GRAS list, exempting it from pre-market approval by the FDA. If a flavor is not on the GRAS list, a manufacturer must submit a food additive petition to the FDA for review.

Decoding the Labeling of Natural Flavors

Understanding "natural flavors" on an ingredient list can be complex. The phrase is often used as a catch-all for a proprietary blend of compounds. Companies don't need to list every single chemical component, only the generic term. This practice protects trade secrets but can be a concern for consumers with allergies or specific diets.

Natural Flavor Additives: A Closer Look

Natural flavors can contain various chemicals, including solvents, preservatives, and emulsifiers, referred to as "incidental additives". As long as the original flavor compound comes from a natural source, the product can still be labeled as "natural flavor" even with these additions.

Comparison: Natural vs. Artificial Flavors

To better understand how natural and artificial flavors differ, consider the following comparison:


Feature	Natural Flavors	Artificial Flavors
Source	Derived from plant or animal sources.	Synthesized from non-natural chemical sources, such as petroleum.
Origin	Extracted from natural materials like fruits, spices, or meat.	Created in a lab to mimic a natural flavor profile.
Cost	Often more expensive due to variable crop yields and complex extraction.	Generally less expensive, as they are mass-produced in a controlled environment.
Consistency	Can have some variability depending on the natural source and season.	Highly consistent and uniform in taste profile.
Complexity	Can be complex mixtures containing many different compounds.	Engineered for precision, often amplifying specific taste notes.
Labeling	Labeled as "Natural Flavor" or specified (e.g., "Natural Vanilla Flavor").	Labeled as "Artificial Flavor" or specified (e.g., "Artificial Strawberry Flavor").

Are Natural Flavors Healthier? Debunking the Myth

Many consumers believe natural flavors are healthier, but experts note the chemical composition of natural and artificial flavors can be very similar. Both are processed, and safety depends on the source, not just the processing. The overall food context is more important; a soda with natural flavors isn't comparable to whole fruit. Consuming whole, unprocessed foods is the healthiest option. For more information, consult the official FDA page on food labeling.

Conclusion

FDA approved natural flavors are derived from natural sources and deemed safe through the GRAS process. While the term "natural" on a label can imply healthiness, both natural and artificial flavors are complex chemical creations. Careful label reading, awareness of allergens, and considering a product's overall nutritional value are key for informed choices.

Frequently Asked Questions

The FDA defines a natural flavor as a substance extracted, distilled, or similarly derived from a natural source like a plant or animal, whose primary function in food is flavoring and not nutrition.

Not necessarily. A natural flavor must be derived from a natural source, but that source doesn't have to be the food it mimics.

Yes. The final natural flavor product can contain many chemicals, including preservatives, solvents, and emulsifiers, which are considered "incidental additives" and not always listed individually.

Manufacturers are not required to disclose specific components of a proprietary blend. Contacting the food company directly is the best option for specific source information, especially for allergies.

Natural flavors are subject to regulation and must be safe. Most are evaluated by a FEMA expert panel and classified as GRAS, with FDA oversight.

Both natural and artificial flavors are evaluated by the FDA and considered safe for consumption when used as intended. Their chemical compositions can be quite similar.

No. Natural flavors can come from animal sources like meat, dairy, eggs, or seafood. Those on strict vegan or vegetarian diets should be cautious with generic "natural flavor" labels.

This generic labeling is allowed by the FDA to protect a company's proprietary formula or "trade secret," allowing manufacturers to list complex blends under one term.