What are Natural Flavors?

Check the ingredient list of almost any prepared food, beverage, supplement, or anything else made for human consumption, and you will likely see the words “natural flavor” or “artificial flavor”. If you read labels, you know they are everywhere.

There are a lot of questions about what natural flavors actually are, along with a fair amount of confusion. Natural flavoring can be very simple or surprisingly complex. Some are straightforward extracts and essential oils. Others may involve a long list of components that create a specific aroma or taste.

Because natural flavors vary so much and are not always clearly defined on labels, it is understandable that people want more transparency. Not all natural flavors are made the same way, and not all of them are produced from the ingredient they are meant to taste like.

Let’s walk through what natural flavors really are, how they are regulated, and what matters most for consumers.

What Does “Natural Flavors” Mean According to the FDA?

The FDA defines natural flavors as substances derived from:

• Spices

• Fruits or fruit juices

• Vegetables or vegetable juices

• Edible yeast

• Herbs, bark, buds, roots, leaves, or similar plant material

• Meat, seafood, poultry, eggs, dairy products

• Fermentation products

In addition to the base flavor material, natural flavors may also include other functional ingredients such as emulsifiers or solvents.

Organic Flavoring vs. Natural Flavoring vs. Artificial Flavoring

Natural flavoring:
Derived from the materials listed above. The flavor may come from a different natural source than the food it resembles. For example, a banana-tasting natural flavor may be created from plant materials that simply have a similar flavor profile.

Artificial flavoring:
Created from man-made sources. Even though the source is synthetic, the resulting flavor compound may be chemically identical to the natural version.

Organic flavoring:
Must meet strict criteria with no synthetic carriers, solvents, or preservatives. They require 95–100% organically grown base materials.

Are Flavorings Safe?

Flavorings are created by highly trained professionals called flavorists. They undergo specialized education and a lengthy apprenticeship before certification.

Only compounds recognized as safe can be used in flavor formulas. These are reviewed by scientific experts including chemists, toxicologists, pharmacologists, and medical professionals through the Flavor Extract Manufacturers Association (FEMA). Compounds on FEMA’s GRAS list (Generally Recognized as Safe) are considered acceptable for use.

Flavorings typically make up less than 1% of a product and, in many cases, much less.

Why Do Companies Use Natural Flavoring?

There are several reasons natural flavors are used. For example:

• To ensure a consistent taste that may be difficult to maintain with fresh ingredients.

• To create palatable flavors for foods or supplements that naturally taste strong or unpleasant.

In our liquid supplements, we use fruit and botanical extracts (organic whenever possible) to help improve palatability. For example, our organic cherry flavor is a water-based extract from organic Montmorency cherries. It allows for great taste without needing preservatives that would be required if we used fresh fruit puree.

How Fruit Flavors Are Made

Natural fruit flavors are often created by identifying aroma compounds in fruits and extracting or replicating them from natural botanical sources. This method produces a stable, concentrated flavor without requiring large quantities of fresh fruit.

Do Strawberry and Vanilla Flavorings Come From Beaver Glands?

This rumor has circulated online for years, but it is largely inaccurate today.

Castoreum, a substance found near the castor sacs of beavers, was used centuries ago for perfumes and, occasionally, food flavoring. Its use dropped dramatically by the 1980s due to formulation changes and increased consumer preferences. It is now extremely rare and not commonly found in modern flavorings.

Are Natural Flavors the Same as MSG?

Natural flavors may contain glutamate compounds that occur naturally in some foods. However:

• If MSG (monosodium glutamate) is used in any form, it must be clearly listed on the label.

• A natural flavor cannot secretly contain MSG without disclosure.

Can Natural Flavors Contain Allergens?

If a natural flavor contains protein from major allergens (like nuts, dairy, soy, or wheat), the allergen must be declared on the label according to federal regulations, including the updated requirements that classify sesame as a major allergen.

Are Natural Flavors “Bad”?

Natural flavors vary widely, but there is no inherent reason to assume they are harmful. The more relevant concern is how flavorings may influence food choices. Some highly flavored processed foods may encourage overeating, which is more of a dietary pattern issue than a flavoring-specific one.

For most people, focusing on a balanced diet rich in whole foods while enjoying flavored products in moderation is what matters.

Bottom Line

Natural flavors themselves do not typically provide nutritional value, but they are not generally considered a health concern when used as intended. They make up a tiny percentage of most foods and beverages. If you ever want clarity about a specific product, you can contact the manufacturer to ask about the flavor source.

A helpful approach is to prioritize whole, minimally processed foods for the majority of your diet and use supplements to support any nutritional gaps.

Resources

(1) “Section 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives.”FDA Code of Regulations Title 21 https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22

(2) “What is the difference between artificial and natural flavors?” Reineccius, G. Scientific American. July 29, 2002. https://www.scientificamerican.com/article/what-is-the-difference-be-2002-07-29/

(3) https://www.ams.usda.gov/sites/default/files/media/HS%20Flavors%20Petition_final%20rec.pdf

(4) The Society of Flavor Chemists. https://flavorchemists.com/

(5) “The Tastemakers” La Gorce, T. New Jersey Monthly. January 17, 2011. https://njmonthly.com/articles/eat-drink/the-tastemakers/

(6) “Flavor Safety: Myth vs. Fact” Mat. Flavor Facts. Flavor Extract Manufacturers Association (FEMA) June 25, 2015. https://www.femaflavor.org/flavor-safety-myth-vs-fact

(7) "How U.S. FDA's GRAS Notification Program Works" https://www.fda.gov/food/generally-recognized-safe-gras/how-us-fdas-gras-notification-program-works

(8) Under the conditions of intended use – New developments in the FEMA GRAS program and the safety assessment of flavor ingredients

John B. Hallagen, Richard L. Hall https://www.sciencedirect.com/science/article/abs/pii/S0278691508006443

(9) https://www.bonappetit.com/story/truth-about-natural-artificial-flavors

(10) https://www.vice.com/en/article/a3m885/a-history-of-flavoring-food-with-beaver-butt-juice

(11)  https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196

(12) https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg

(13) https://www.foodsafety.gov/blog/food-allergy-safety-treatment-education-and-research-act-2021

The statements in this article have not been evaluated by the Food and Drug Administration. The products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please check with a doctor before starting any new supplement and to ensure the advice in this article is right for you.