According to the FDA
a natural flavor is classified as:
“...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.”
In other words, natural flavors are derived from a natural plant or animal source. Whereas, “artificial flavors” are derived from petroleum products.
“Derived from” means the flavor was obtained from a natural source, but it does not mean it is STILL natural.
Are Natural Flavors (or scent/fragrance) Toxic?
They can be, but there’s no way to tell.
The FDA doesn’t require food labels to disclose what’s in their “natural flavors,” unless the ingredients include a common allergen.
When you see “flavor” listed as an ingredient, it is actually a recipe that may be compromised of upwards of 100 ingredients. For example, “natural apple flavor” needs to be preserved and stabilized with chemical agents added to help it mix into the product such as propylene glycol, BHT, BHA, and polysorbate 80 (1).
When you see the word “flavor” on a food label you have no clue what chemicals, carrier solvents, or preservatives have been added to the food (2).
What to Look for
Your best best is to look for products with no natural flavors listed, and only ingredients that you know and trust.
Some companies will list all of the ingredients within a “natural flavor” on their label - but not many. If you see this, and are comfortable with the ingredients listed, great!
However, if all that is listed is “natural flavors” with no breakdown of what that includes, consider an alternative option.
Sources:
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