Natural flavourings

Characteristics and use in the food industry

In most cases, the phrase 'natural flavouring' is accompanied by the attribute of the source material from which the flavouring is derived, i.e. for example, natural flavouring ingredients derived from vanilla should be labelled 'natural vanilla flavouring'. The source material shall not be indicated where the source ingredients cannot be distinguished in the resulting flavour.

In practice, 'natural flavour' refers to a combination of flavouring substances obtained from several different natural raw materials. The aim of using these ingredients is not to impart a specific flavour to a particular raw material (e.g. vanilla) but to improve the overall flavour profile for the benefit of the consumer. Very often these are so‑called 'flavour maskers', which have a wide range of applications in food, beverages and food supplements and universally improve the aroma and flavour profile of the resulting product.

Natural flavours are extracted from plant materials by suitable physical, enzymatic or microbiological processes. It is a substance typically of plant origin and its possibilities and rules of use and labelling are governed by Regulation (EC) No 1334/2008 of the European Parliament and of the Council.