What Falls Under Natural Flavoring? Understanding the Complex Definitions

November 15, 2025 •

3 min read

According to a 2017 report, "natural flavors" are the fourth most common ingredient listed on US food labels. Despite this widespread presence, the term itself can be misleading, as it encompasses a broad category of substances derived from plant or animal sources. Understanding what falls under natural flavoring requires examining the regulatory definitions and the extraction methods used to create these complex, often mysterious, ingredients.

Quick Summary

An examination of the regulations and sources defining natural flavoring, covering the FDA's broad criteria and the stricter EU standards. It delves into the extraction processes and ingredients used to create flavor compounds from plant, animal, and microbial sources.

Key Points

FDA Definition: In the US, natural flavoring is derived from natural sources like plants and animals, and processed through methods such as distillation or heating.
Sources: Natural flavoring comes from a variety of sources, including spices, fruits, vegetables, yeast, meat, seafood, eggs, and dairy products.
Composition: Despite the name, natural flavorings are complex chemical mixtures created in a lab by flavorists, not just simple extracts.
Processing: The extraction process, which can involve solvents and enzymes, can contain additional non-flavor components that are not required to be listed on the label.
Comparison with Artificial: Natural flavors differ from artificial ones primarily in their origin, though their final chemical composition can be very similar.
EU Regulations: The European Union has stricter rules for natural flavors, requiring traditional food preparation methods and that the flavor compound is identified in nature.
Transparency: The use of "natural flavors" on a label does not require the manufacturer to disclose the specific ingredients or the exact sources, except for major allergens.

The Vague and Complex Definition of Natural Flavoring

While “natural flavoring” suggests wholesome ingredients, it's a complex, chemically intricate term defined by regulations in the US and Europe. These flavors are concentrated compounds from various natural materials, processed and blended for taste rather than nutrition.

The US FDA's Broad Approach

The FDA defines natural flavoring as essential oil, oleoresin, essence, extractive, protein hydrolysate, distillate, or any product of roasting, heating, or enzymolysis derived from specific natural sources like spices, herbs, meat, and dairy. This broad definition allows for processing and chemical transformations if the origin is natural. Flavor chemists can extract compounds from one source to mimic another flavor, meaning a "natural blueberry flavor" might not come from blueberries. "Natural flavors" on labels don't disclose all chemical components, except for major allergens.

Europe's Stricter Standards

The EU's regulations are stricter, requiring natural flavoring substances to be obtained through physical, enzymatic, or microbiological processes, prohibiting synthetic catalysts. The flavor must correspond to a substance naturally present and identified in nature. Thus, an EU-compliant natural flavor meets US standards, but not always the reverse.

Sources and Extraction of Natural Flavorings

Natural flavorings are extracted from a wide range of natural sources. Flavorists use thousands of chemical compounds to create flavors.

Common Sources for Natural Flavors

Plant-based: Spices, herbs, fruits, and vegetables are primary sources, including essential oils and extracts.
Animal-based: Meat, seafood, poultry, eggs, and dairy can also be sources, with protein hydrolysates and distillates included by the FDA.
Fermentation: Products from yeasts and microorganisms contribute to natural flavors in fermented foods.

Methods of Extraction

Various methods isolate volatile flavor compounds from raw materials.

Distillation: Used for essential oils.
Pressing: Mechanical extraction for citrus oils.
Solvent Extraction: Using solvents like water or alcohol.
Enzymolysis: Using enzymes to break down materials.
Fermentation: Microorganisms create flavor compounds.

Natural vs. Artificial Flavors: A Comparison


Feature	Natural Flavors	Artificial Flavors
Origin	Derived from plant, animal, or microbial sources.	Synthesized in a laboratory from non-natural chemical sources.
Composition	Complex mixture of chemical compounds, including incidental additives like solvents and preservatives.	Often made with fewer, more targeted chemical components.
Cost	Typically more expensive due to complex and resource-intensive extraction.	Generally less expensive to produce in a controlled lab setting.
Purity & Consistency	Can vary slightly based on seasonal factors of the source material.	High consistency and purity, as they are precisely manufactured.
Labeling	Labeled as "natural flavor" without full disclosure of every component.	Must be labeled as "artificial flavor".
Safety	Generally recognized as safe (GRAS), with some potential allergy risks from unlisted sub-ingredients.	Also generally recognized as safe, but consumers may perceive them as less healthy.

Conclusion

What falls under natural flavoring is a legal definition, not just an intuitive one. These flavors originate naturally but are processed into concentrated, often complex substances for taste. The "natural flavors" label doesn't disclose all ingredients or sources, except allergens. For those avoiding complex flavorings, choosing whole, unprocessed foods and using fresh spices is recommended. For more details on food additives, refer to the FDA website.

Frequently Asked Questions

Not necessarily. The term refers to the origin of the flavor's components, not its nutritional value or the healthiness of the food. The extraction process involves chemical manipulation, and many flavor compounds, whether natural or artificial, are essentially the same molecules.

No. Natural flavors can be derived from animal sources, such as meat, seafood, eggs, or dairy products. It is important to check with the manufacturer for clarification if following a strict vegan or vegetarian diet.

Manufacturers are not required to disclose the specific components of a natural flavor blend because the formula is considered a trade secret. The label only needs to list "natural flavor" unless a major allergen is present.

Yes. A natural flavor can be derived from a source that doesn't correspond to the flavor it's mimicking. For example, a natural raspberry flavor could be derived from a combination of ingredients, some of which are not raspberries.

The US has broader regulations focused on the origin of the raw material, while the EU has stricter rules governing both the source and the manufacturing process. EU standards generally require more traditional processing methods.

Yes, natural flavors are almost always developed and blended in a lab by flavor chemists (flavorists). The key difference from artificial flavors is that the starting materials are from natural sources.

Vanillin is a classic example. It is a natural compound found in vanilla beans, but it can also be isolated and used as a natural flavoring. Similarly, citral is extracted from lemongrass to provide a citrus flavor.