The definition of “natural flavor” under the Code of Federal Regulations is: “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional” (21CFR101.22).
What about the flavorings used in organic foods? Foods certified by the National Organic Program (NOP) must be grown and processed using organic farming methods without synthetic pesticides, bioengineered genes, petroleum-based fertilizers, and sewage sludge-based fertilizers. Organic livestock cannot be fed antibiotics or growth hormones. The term “organic” is not synonymous with “natural.” The USDA’s Food Safety and Inspection Service (FSIS) defines “natural” as “a product containing no artificial ingredient or added color and is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural.” Most foods labeled natural, including their flavorings, are not subject to government controls beyond the regulations and heath codes.
Remember, “natural flavors” are listed on the label because they have been added to the food. This means that it’s not natural for whatever food product you are consuming. Most processed foods have flavors (either natural, artificial, or both) added to them during the production process because all of the “flavor” has been processed.
Flavors are made by “flavorists” in a laboratory by blending natural or synthetic chemicals together to enhance the taste. Blending chemicals derived from a natural source, such as a plant or animal product makes natural flavors.
Combining synthetic (human-made) chemicals, on the other hand, makes artificial flavors.
Therefore, the primary difference between natural and artificial flavorings is in the origin of the chemicals used to produce their tastes.
“Natural” flavors are made in a lab by “flavorists” just like “artificial” ones.
Sure it’s a “natural flavoring”, but does “being natural” mean that you want to eat it?
Many disgusting substances are considered “natural,” yet you may not want to be eating them.
For example, millions of people across the globe are eating “beaver butt” and don’t even realize it.
It’s called “castoreum,” and it’s emitted from the castor sacs within the animal’s anus. For a beaver, this slimy brown substance is used to mark its territory, but for us humans, it’s used as an additive that is often labeled as “natural flavoring” in the foods we eat – vanilla, strawberry, and raspberry probably being the most common.
Why is castoreum used? The most notable characteristic (after being processed) has to be the smell of castoreum. Instead of smelling horrible, like most people would expect from an anally produced secretion, it has a pleasant scent, which supposedly makes it a perfect candidate for food flavoring and other products.
Another example? You might assume that the added “natural flavoring” in a citrus-based food comes from an orange or grapefruit but according to the FDA definition, it could be some food science miracle and actually come from chicken feet.
The bottom line is that you have to read labels. “Natural” might not be so natural, and even some organic foods might contain some of these “natural flavors.” There are still many grey areas for consumers and producers alike.
Are Natural Flavors Harmful to Health and How Do They Affect Weight Loss?
The bottom line questions are: “Are natural flavors harmful to my health, and how do they affect weight loss?”
Health Concerns
The answer is that natural flavors are probably no more harmful than anything else processed in a lab. I haven’t researched the health aspect specifically yet, but my common sense tells me that if I eat food containing something manufactured in a lab, I am consuming highly processed and chemically processed ingredients without knowing their actual source. If you must keep eating processed foods with “natural flavors,” you can always contact the company and ask for the source of these flavors.
Weight Loss Impact
As to how natural flavors affect weight loss, common sense suggests that if my body is not sure what exactly it is and was not designed to process it, it will not burn those calories the same way.
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Author: Dianne Villano
Dianne Villano is an MExPhys, NASM CFT , author of “How To Lose Fat & Reshape Your Body in 21 Days” and “The Ultimate Belly Blast Program”. She is president of Custom Bodies which has been serving the Tampa Bay with cutting edge nutrition & fitness programs for 18 years. Miss Villano is a frequent speaker on health and fitness related topics with articles published in over 20 media outlets.
