Natural Flavors
10-point deduction
A 10-point CI ranking deduction for using natural flavors, even if the manufacturer uses "organic" natural flavors.
Natural flavors is a catch-all definition may consist of one or multiple undisclosed substances, including hundreds of chemicals, solvents, MSG derivatives, emulsifiers, artificial preservatives, and/or processing agents - many of which are synthetic.
Manufacturers are not required to explicitly disclose the full composition, making it hard for consumers to know what they’re ingesting. Since the FDA hasn’t officially defined this term, it can be used to describe almost any type of food. Food manufacturers are only required to list flavors on ingredients lists, not to reveal the original sources or chemical mixtures of these flavors. Manufacturers are not required to list the source of “Natural flavors” as long as all the ingredients are GRAS, or Generally Regarded as Safe. This allows companies to maintain proprietary recipes. As long as the original flavoring source comes from plant or animal material, it can be classified as a natural flavor. Because the term “natural” has no official definition, flavors sourced from genetically modified crops can also be labeled as natural.
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Natural flavors may contain hidden allergens like dairy, soy, or gluten and are commonly found in highly processed foods, which tend to be high in sugar, salt, and unhealthy fats. Natural flavors can pose health risks due to lack of transparency, potential allergens, and the presence of synthetic additives despite their “natural” label. Products labeled “made with natural flavors” may appear healthier but often contain more sugar and calories than alternatives without them. ​
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Manufacturers can make a self-determination that an ingredient meets GRAS criteria without waiting for formal FDA approval. While voluntary, notifying the FDA "provides" an extra layer of transparency and credibility.
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When you take a natural flavor off the shelf to incorporate it into your product, that flavor is contained in some kind of solvent, with certain additives for functionality. The solvent and additives are not required to be in any way “natural.”
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Hidden Additives or Contaminants: Exposure to synthetic solvents (e.g., propylene glycol), heavy metals, or pesticide residues from source materials. Processing may involve non-natural carriers or contaminants; a 2018 study found trace solvents in some flavor extracts.
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Potential Carcinogenic or Toxic Compounds: Risk from naturally occurring substances (e.g., safrole in sassafras, coumarin in tonka beans) if not removed during processing. Historical bans (e.g., sassafras oil) due to liver toxicity; modern regulations minimize this, but oversight varies.
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Digestive Sensitivity: Mild issues like bloating, nausea, or diarrhea from certain compounds (e.g., volatile oils, esters). Some natural flavor components (e.g., vanillin from vanilla) may irritate sensitive guts.
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What are a Few “Natural Flavors”?
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Shellac – used on Skittles and other candies to make them shiny, comes from the sticky secretion of the Kerria lacca beetle in East Asia.
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L-Cysteine, an amino acid and flavor enhancer in pizza and crackers, is extracted from human hair or duck feathers.
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Castoreum, aka “natural raspberry flavor” comes from the anal glands of beavers, secreted to mark their territory.
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Carrageenan is a starch extracted from various types of algae such as Eucheuma, Kappaphycus, or Irish Moss. However raw, unprocessed Irish Moss is very different and is also called carrageenan.
It is Clean Ingredients' belief that too many food manufacturers use the term "natural flavors" on food labels to avoid disclosing the true nature and identity of the hidden ingredients.
We believe this is a deceptive practice and call upon food manufacturers to be more transparent by accurately identifying on food labels the natural flavor ingredients instead of hiding behind vague, nebulous, and misleading terminology.​​​
​Healthy Alternatives:
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1. Herbs and Spices
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Examples: Basil, oregano, thyme, rosemary, cinnamon, turmeric, ginger, black pepper, smoked paprika.
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Benefits:
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Provide robust, authentic flavors without synthetic processing.
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Organic certifications are widely available.
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Rich in antioxidants and bioactive compounds, potentially adding health benefits.
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Easily recognizable by consumers, enhancing clean-label appeal.
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Applications: Used in savory snacks, sauces, soups, baked goods, and beverages.
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Considerations:
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May require careful sourcing to ensure organic purity and consistent flavor profiles.
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Shelf life and potency can vary; proper storage is critical.
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Some spices (e.g., saffron) can be costly, impacting formulation costs.
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2. Fruit and Vegetable Powders
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Examples: Dehydrated lemon, orange, beet, carrot, spinach, or berry powders.
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Benefits:
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Retain natural color, flavor, and nutrients from the source material.
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Certified organic options are readily available.
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Versatile for use in beverages, snacks, desserts, and seasoning blends.
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Consumer-friendly, as they’re perceived as whole-food ingredients.
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Applications: Smoothies, energy bars, baked goods, and natural colorants in confectionery.
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Considerations:
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Dehydration processes must preserve flavor and nutrients to maintain quality.
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Some powders may clump or have variable flavor intensity, requiring formulation adjustments.
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3. Essential Oils and Extracts
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Examples: Organic vanilla extract, peppermint oil, citrus oils (lemon, lime, orange), almond extract.
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Benefits:
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Highly concentrated, providing strong flavor with minimal volume.
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Organic and non-GMO options are available.
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Can mimic the intensity of natural flavors while being less processed.
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Long shelf life when stored properly.
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Applications: Beverages, candies, baked goods, and dairy products.
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Considerations:
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Must be labeled clearly to meet organic standards (e.g., “organic vanilla extract”).
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Overuse can lead to overpowering flavors; precise dosing is needed.
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Some essential oils may require emulsifiers for even distribution in liquid products.
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4. Fruit and Vegetable Juices or Concentrates
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Examples: Organic apple juice concentrate, pomegranate juice, carrot juice, or beet juice.
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Benefits:
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Impart natural sweetness, tartness, or umami without added sugars or artificial flavors.
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Can double as natural colorants (e.g., beet juice for red hues).
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Aligns with consumer demand for recognizable ingredients.
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Organic certifications are widely available.
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Applications: Beverages, sauces, dressings, and fruit-based snacks.
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Considerations:
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High water content in juices may affect product texture or shelf life.
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Concentrates can be expensive, and flavor consistency varies by batch.
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5. Fermented Ingredients
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Examples: Organic miso, tamari, vinegar, or fermented fruit pastes.
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Benefits:
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Add umami, tangy, or savory notes naturally.
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Can enhance flavor complexity without synthetic additives.
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Fermentation may provide probiotic or gut-health benefits, appealing to health-conscious consumers.
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Applications: Savory snacks, sauces, marinades, and plant-based products.
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Considerations:
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Strong flavors may limit versatility.
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Requires careful sourcing to ensure organic and non-GMO compliance.
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6. Infusions and Broths
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Examples: Organic vegetable broth, mushroom infusions, or herb-infused oils.
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Benefits:
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Deliver rich, layered flavors from whole ingredients.
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Can be made in-house or sourced from organic suppliers.
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Consumer-friendly and transparent on labels (e.g., “organic mushroom broth”).
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Applications: Soups, sauces, ready-to-eat meals, and seasoning blends.
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Considerations:
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May require additional processing steps to concentrate flavors.
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Shelf stability can be an issue unless pasteurized or preserved naturally.
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7. Nut and Seed Pastes
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Examples: Organic almond butter, tahini, or sunflower seed paste.
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Benefits:
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Provide creamy, rich flavors with nutritional benefits (e.g., healthy fats, protein).
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Organic and minimally processed options are widely available.
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Appeal to plant-based and health-conscious consumers.
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Applications: Spreads, desserts, energy bars, and savory sauces.
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Considerations:
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High fat content may affect product stability or texture.
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Allergens (e.g., nuts) must be clearly labeled.
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8. Dried or Ground Botanicals
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Examples: Organic hibiscus, chamomile, rose petals, or matcha powder.
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Benefits:
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Add unique floral, earthy, or vibrant flavors.
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Can serve as natural colorants (e.g., matcha for green).
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Align with organic and wellness trends.
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Applications: Teas, beverages, desserts, and specialty snacks.
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Considerations:
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Flavor intensity can vary by harvest; quality control is essential.
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Some botanicals may have niche appeal, limiting broad market use.
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