What does it mean when a can says natural flavors?

November 22, 2025 •

4 min read

According to the FDA, natural flavors are derived from plant or animal sources, yet they often contain dozens of chemical additives not disclosed on the label. This surprising fact reveals the complexity behind the simple phrase, raising important questions about transparency for consumers.

Quick Summary

Natural flavors are concentrated extracts from natural origins like plants or animals, intended solely for flavoring, not nutrition. The final product is a blend of flavor compounds, often created in a lab with non-flavor additives, and is not necessarily healthier or less processed than artificial flavors.

Key Points

FDA Definition: Natural flavors are derived from a natural source (plant or animal) for flavoring, not nutrition, but undergo significant processing.
Sourcing and Creation: Flavor compounds are extracted from natural sources using methods like distillation or fermentation and are often blended with additives in a lab.
Hidden Ingredients: A single "natural flavor" can contain dozens of undisclosed additives, like solvents and preservatives, which make up a large portion of the mixture.
Health vs. Marketing: The term "natural" is often a marketing tool and does not mean the product is healthier or less processed; the flavor has no nutritional value.
Allergy Risks: Because specific flavor components aren't listed, people with non-major food allergies must contact manufacturers to avoid potential reactions.
Organic Certification: Certified organic products have stricter rules for natural flavors, prohibiting synthetic additives during processing.
Informed Consumerism: The best approach is to focus on whole, minimally processed foods and to critically evaluate products labeled with "natural flavors".

Demystifying the 'Natural Flavors' Label

Seeing "natural flavors" on a canned product can conjure images of freshly squeezed fruit or spices, but the reality is far more complex. The term refers to a substance derived from a natural source—plant or animal—that serves the sole purpose of flavoring. This definition is surprisingly broad, allowing for extensive processing and the addition of many other compounds that never make it onto the ingredient list. Unpacking this vague label is key to becoming a more informed consumer.

The FDA's Definition and Sourcing

The U.S. Food and Drug Administration (FDA) provides a specific regulatory definition for natural flavors under 21 CFR 101.22. This regulation states that a natural flavor can be derived from sources such as a spice, fruit, vegetable, edible yeast, herb, bark, root, meat, seafood, eggs, or dairy products. The flavor compound must be extracted through processes like distillation, heating, or fermentation. However, this is where the transparency ends. The FDA does not require companies to list the individual components that make up the final flavor blend, nor the solvents, emulsifiers, or preservatives used to create it. This is often considered a trade secret by flavor manufacturers, which protects their proprietary formulas but leaves consumers in the dark.

The Creation Process and Hidden Ingredients

The journey from a natural source to a concentrated natural flavor is a highly technical process led by flavor chemists, known as flavorists. For example, to create a natural strawberry flavor for a canned drink, flavorists might start by extracting molecules from actual strawberries. However, to create an intense, consistent, and shelf-stable flavor, they might combine those extracts with other flavor compounds from various natural sources, like vanilla or jasmine. These flavor blends can contain dozens or even hundreds of components, some of which are synthetic chemicals, even if the flavor is labeled "natural". The Environmental Working Group (EWG) reports that these additives, which can include solvents, emulsifiers, and preservatives, may constitute up to 90% of the natural flavor mixture by volume.

Examples of Natural Flavor Sourcing

Banana Flavor: The compound amyl acetate, which gives bananas their characteristic flavor, can be extracted and used.
Butter Flavor: Acetoin, a byproduct of sugar fermentation in dairy production, is used to create a natural butter flavor.
Vanilla Flavor: While pure vanilla extract comes from vanilla beans, some vanillin can be extracted from other natural sources like wood pulp or banana peels.
Castoreum: Derived from the anal glands of beavers, this substance has been used to create vanilla or raspberry-like flavorings, though its use is rare and expensive today.

Natural vs. Artificial vs. Organic: A Comparison

Understanding the differences between flavor types is crucial for making informed choices.


Feature	Natural Flavors	Artificial Flavors	Organic Flavors
Source	Derived from plant or animal sources	Entirely synthesized in a lab from chemical sources	Derived from USDA-certified organic plants or animals
Processing	Can involve significant lab processing with undisclosed synthetic additives	Created to mimic a flavor profile with synthetic ingredients	Must adhere to strict organic regulations, prohibiting synthetic solvents
Cost	Often more expensive due to complex extraction processes	Generally more cost-effective and consistent	Can be the most expensive due to strict farming and processing standards
Transparency	Lacks ingredient transparency beyond the natural source	Full ingredient list is often proprietary and not disclosed	Provides the most transparency due to organic regulations
Taste Consistency	May vary slightly due to natural source variations	Highly consistent from batch to batch	High consistency due to controlled sourcing and processing

Health and Dietary Considerations

Despite the "natural" label, these flavorings do not provide any nutritional value. A product labeled with natural flavors may still be highly processed and unhealthy, packed with added sugars or sodium. For individuals with allergies, the lack of transparency is a major concern. The FDA only requires labeling for the nine major allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame). If a natural flavor is derived from a less common allergen, such as celery or apple, it would not be listed. This makes it essential for people with sensitivities to contact the manufacturer directly for ingredient information.

An Informed Approach

The presence of natural flavors is not inherently a reason to avoid a product, but it does warrant a closer look at the bigger picture. Consumers who prioritize whole foods and transparent ingredient lists should understand that "natural flavors" may not align with their expectations. Choosing products certified as organic can offer greater reassurance, as those natural flavors are produced with stricter guidelines. For other products, a simple Google search or call to the manufacturer is the only way to get a full picture of what is truly inside the can.

Conclusion

The term "natural flavors" is a broad, FDA-defined category for flavorings derived from plant or animal sources. However, the label does not guarantee a healthier or less-processed product, as these flavorings can contain numerous undisclosed additives. For most people, natural flavors in moderation are safe, but for those with allergies or specific dietary concerns, the lack of transparency can be problematic. Ultimately, a critical examination of the ingredient list and a focus on whole foods remains the most reliable way to understand and control what you consume.

This article is for informational purposes only and does not constitute medical advice. Consult a healthcare professional for dietary or health-related concerns.

Additional Resources

For more information on food labeling and natural flavors, you can consult these resources:

FDA Code of Federal Regulations: Details the regulatory definition of natural flavors. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm
Flavor and Extract Manufacturers Association (FEMA) Flavor Ingredient Library: Provides information on ingredients with GRAS status. https://www.femaflavor.org/flavor-ingredient-library
Environmental Working Group (EWG) Food Scores: Compares and rates foods based on ingredient concerns and processing. https://www.ewg.org/foodscores

Frequently Asked Questions

Not necessarily. While many natural flavors are plant-derived, some can come from animal sources such as meat, seafood, dairy, or eggs. To confirm if a specific product is vegan, it is best to check for a vegan certification or contact the manufacturer directly.

Not necessarily. The key difference lies in the origin of the base material. Both natural and artificial flavors are created in a lab and contain numerous chemical additives. The final product's healthfulness depends more on the nutritional profile of the entire food than on the flavor source.

The specific components of a flavor blend are often considered a trade secret by manufacturers. The FDA does not require companies to disclose the exact formula, including the solvents or preservatives used in processing, as long as the base flavor is from a natural source.

Yes, it is possible. Food companies are only required to list the nine major allergens if present. If you are allergic to a less common ingredient that is used to create a natural flavor, it will not be listed separately on the label. This makes it essential for people with sensitivities to contact the manufacturer directly to confirm.

No, natural flavors do not add nutritional value, calories, or vitamins to a food. Their sole function is to enhance the taste and aroma of the product.

While the FDA defines and oversees natural flavors, much of the safety evaluation for specific flavorings is conducted by the Flavor and Extract Manufacturers Association (FEMA). FEMA grants "Generally Recognized as Safe" (GRAS) status, allowing flavors to be used in foods without further FDA approval.

To avoid undisclosed ingredients, focus on consuming whole foods with transparent labels. Choosing certified organic products offers greater assurance, as their regulations prohibit synthetic solvents and additives in flavor production. You can also opt for unflavored foods and add your own fresh ingredients.