Demystifying the FDA’s Definition of Natural Flavors
When you see “natural flavors” on an ingredient list, the term is governed by a broad, federal definition. According to the U.S. Food and Drug Administration (FDA), a natural flavor must be an essential oil, oleoresin, essence, extractive, protein hydrolysate, distillate, or any product of roasting, heating, or enzymolysis, containing the flavoring constituents derived from a natural source.
These sources can be plant-based, such as spices, fruits, vegetables, and herbs, or animal-based, including meat, seafood, poultry, eggs, and dairy products. However, this definition only requires the flavoring constituent to come from a natural source, not the entire flavor mixture. This is a critical distinction that leads to much of the confusion surrounding the ingredient.
The Hidden Ingredients within Natural Flavors
While the flavoring itself must come from a natural source, the finished product listed on a label is rarely just that single extract. The final natural flavor is often a complex, proprietary blend created by specialized flavorists. These blends can include a host of other ingredients, many of which are not disclosed on the label.
According to some reports, these mixtures can contain more than 100 different chemicals, with solvents, emulsifiers, flavor enhancers, and preservatives making up 80-90% of the natural flavor mixture. Common additives include:
- Propylene Glycol: A petroleum-derived solvent.
- Sodium Benzoate: A common preservative.
- Glycerin: A solvent and stabilizer.
- Emulsifiers: Agents used to prevent separation.
- Certain Colorants: Dyes like Blue 1, Red 40, and Yellow 5, though sometimes hidden, can be used in processed foods with natural flavors.
The FDA does not require manufacturers to list these incidental additives unless they contain one of the eight major allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans). This lack of transparency is a major concern for consumers, especially those with less common allergies or specific dietary restrictions like veganism.
The Journey from Source to Shelf
To understand what is allowed to be in natural flavors, it's helpful to see how they are created and processed. The journey often begins in a flavor house, where chemists, known as flavorists, create specific taste profiles.
Extraction and Processing Methods
Natural flavors are not simply whole ingredients added to food. They are concentrated substances extracted from their natural sources using various methods, including:
- Distillation: Heating a source material (like fruit or spice) to vaporize flavor compounds, then collecting and condensing the vapor.
- Enzymolysis: Using enzymes to break down plant or animal material to release flavor compounds.
- Solvent Extraction: Using solvents (like ethanol or other approved chemicals) to isolate specific flavor molecules.
- Fermentation: Using microorganisms to create flavors, as seen in fermented products.
- Cold-pressing: Applying pressure to fruits, especially citrus peels, to release essential oils.
Comparison: Natural vs. Organic Natural Flavors
For consumers concerned about what is allowed to be in natural flavors, understanding the difference between standard and certified organic options is key. Organic labeling is much stricter regarding what is permitted in flavorings.
| Feature | Natural Flavors | Organic Natural Flavors |
|---|---|---|
| Source | Must come from a natural source (plant or animal). | Must come from ingredients that are organically grown and handled. |
| Processing Solvents | Can be extracted using synthetic solvents, including petroleum-derived propylene glycol. | Cannot be made with synthetic solvents, artificial preservatives, or carriers. |
| Preservatives | Can contain various synthetic preservatives. | Cannot contain artificial preservatives. |
| Genetic Engineering (GMOs) | Can potentially come from GMO crops, as the term "natural" is not legally defined by the FDA. | Must not use genetic engineering (GMOs). |
| Disclosure | Does not require disclosure of non-allergenic incidental additives. | Discloses more about the manufacturing process and ingredients based on organic standards. |
Why Natural Flavors Matter for Nutrition
For most people, the compounds found in natural flavors are considered safe in the small quantities added to processed foods. However, focusing on products that rely heavily on these flavorings can lead to a less nutritious diet. The primary function of these additives is to enhance taste, not to add nutritional value.
- Masking Poor Quality: In processed foods, natural flavors can be used to mask the taste of low-quality ingredients or to restore flavor lost during processing. This can make unhealthy products, often high in added sugars, salt, and saturated fat, seem more appealing.
- Addictive Taste Profiles: Food scientists are highly skilled at engineering flavor profiles to create a pleasant and even addictive experience for consumers. This can lead to overconsumption of highly processed foods, displacing whole, nutrient-dense foods from the diet.
- Dietary Restrictions and Allergies: For those following strict diets, such as veganism, or those with allergies, the lack of transparency is a major issue. A "natural flavor" listed on an ingredient label offers no guarantees about its source, which could be from an unexpected animal or plant product. In such cases, contacting the manufacturer is often the only way to know for sure.
Making Informed Choices
To navigate the complex world of natural flavors, consumers have several strategies. The most effective approach for a nutritious diet is to prioritize whole foods, where the flavors come naturally from the ingredients themselves. For packaged products, here are some tips:
- Choose Organic: Opting for certified organic products offers greater transparency, as the regulations for organic natural flavors are much stricter regarding synthetic chemicals and GMOs.
- Flavor Yourself: Instead of relying on pre-flavored products, choose plain versions and add your own flavorings using whole foods like fresh fruit, vegetables, or spices.
- Read the Label: If a product lists "natural flavors," be mindful that it could contain a host of undisclosed additives. Consider the overall health profile of the product, including its sugar, salt, and fat content.
- Look for Transparency: Some companies are more transparent than others. If you have concerns, especially regarding allergies, contacting the manufacturer directly is a valid step.
Conclusion
The phrase “natural flavors” is a broad term that, while regulated by the FDA, allows for a wide array of ingredients and processing agents to be used without specific disclosure on the label. While derived from a natural source, the final product is often a highly engineered mixture containing numerous other chemicals. For the average consumer, these are considered safe, but the vagueness can mask high levels of processing and can be a concern for those with specific dietary needs or a desire for greater transparency. Ultimately, the best approach for a healthier diet is to rely less on highly flavored processed foods and more on the natural, whole ingredients that provide both flavor and genuine nutrition. For those who choose packaged foods, becoming a more informed label reader, and considering the stricter standards of organic labeling, is the best path forward.
Center for Science in the Public Interest: What's in 'flavor'? No one knows—and that's a problem
