What 'Natural Flavor' Really Means

Consumers are increasingly interested in what's in their food and supplements, and one ingredient that often raises questions is "natural flavor." What does it actually mean? Where does it come from? And how does it differ from artificial flavoring?

Here's a closer look at what natural flavors are, how they're made, and why they're used in Nuzest products.

What is a natural flavor?

Natural flavors are flavoring substances or preparations derived from plant, animal or microbiological sources that are used to enhance the taste of foods and supplements.

Although the word "natural" can mean different things in everyday conversation, in food regulations it has a specific meaning. To be labelled as a natural flavor, the flavoring must originate from natural source materials and be produced using approved physical, enzymatic or microbiological processes.

Natural flavors are used to improve the taste and enjoyment of foods and supplements while complying with food safety and labelling regulations.

How are natural flavors produced?

Natural flavors are extracted or prepared from ingredients found in nature, such as fruits, herbs, spices, vegetables or other plant materials. Production methods commonly include extraction, heating, roasting, fermentation and enzyme-based processes.

For example, vanilla flavor may begin with vanilla beans, with the flavor compounds extracted and concentrated before being incorporated into another food or supplement.

Even when a flavor originates from a whole food ingredient, once it has been processed specifically for use as a flavoring ingredient, it must be declared on the label as a natural flavor, rather than by the original food ingredient alone.

Regulations

The use of natural flavors is governed by food regulations that define both their source and how they may be produced and labelled.

In the European Union and United Kingdom, natural flavorings are regulated under Regulation (EC) No 1334/2008 on flavorings, which sets strict criteria for what may be described as a natural flavor.

In the United States, natural flavor is defined under 21 CFR §101.22, administered by the U.S. Food and Drug Administration (FDA).

These regulations help ensure that products labelled as containing natural flavours meet established standards regarding their origin and manufacture.

What is the quality of the flavors that Nuzest use?

The natural flavors used in Nuzest products are derived from plant sources such as vanilla bean and cocoa. These flavor extracts are concentrated and incorporated into powdered products using a small amount of carrier, typically non-GMO rice or corn starch.

The flavor systems used in Nuzest products are:

• Naturally derived
• Vegan
• Non-GMO
• Free from all major declarable allergens

How much flavor is used?

Natural flavors are used in very small amounts.

In Clean Lean Protein and many other Nuzest products, the combined amount of flavoring and sweetener is less than 2 g per serving. As a result, any carrier starch included as part of the flavor system contributes only a very small amount of carbohydrate.

For example, a serving of Clean Lean Protein Smooth Vanilla contains only a very small amount of carbohydrate and naturally occurring sugars.

Are there any health effects of the natural flavors in Clean Lean Protein?

Natural flavours are added to improve taste rather than provide nutritional or physiological benefits.

Because they are present in very small quantities, they are not expected to make a meaningful contribution to nutrient intake or have measurable effects on health beyond the foods from which they are derived.

Similarly, the small amount of carbohydrate and naturally occurring sugars contributed by the flavour system is unlikely to have a meaningful effect on blood glucose or insulin responses when consumed as part of a normal serving.

Individuals with diabetes or other medical conditions should always follow the advice of their healthcare professional regarding their overall dietary intake.

What about thaumatin? What is it - and is it safe?

Thaumatin is a naturally sweet-tasting protein extracted from the West African katemfe fruit (Thaumatococcus daniellii). Rather than functioning simply as a sweetener, it is often used as both a natural sweetener and flavour modifier, helping improve the taste profile of foods and supplements while only very small amounts are required.

Thaumatin has been extensively evaluated for safety by international food safety authorities, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the European Food Safety Authority (EFSA) and Food Standards Australia New Zealand (FSANZ).

Available research has found no evidence of adverse effects, mutagenicity, teratogenicity or allergic sensitization at levels far exceeding normal dietary intake. As with other dietary proteins, thaumatin is readily digested during normal digestion.

I notice some Nuzest products also use stevia. Is that also safe?

Some Nuzest products also contain steviol glycosides, the naturally sweet compounds extracted from the leaves of Stevia rebaudiana.

Stevia has a long history of traditional use in South America, where it has been consumed for centuries. Today, purified steviol glycosides have been extensively evaluated by regulatory authorities around the world, including EFSA, JECFA, the U.S. FDA and Food Standards Australia New Zealand (FSANZ).

Current evidence indicates that steviol glycosides are safe for use as approved food sweeteners when consumed within the established Acceptable Daily Intake (ADI). Research has also shown they are metabolized efficiently and do not accumulate in the body.

If you'd like to learn more about stevia, read our full article here:

Stevia: Good or Bad? Everything You Need to Know

 

Citations:

1. Higginbotham J, Snodin D, Eaton K, Daniel J. Safety evaluation of thaumatin (Talin protein). Food and Chemical Toxicology. 1983;21(6):815–823. 2. EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP). Scientific Opinion on the Safety and Efficacy of thaumatin for all animal species. EFSA Journal. 2011;9(9):2354. 3. González C, Tapia M, Pérez E, Pallet D, Dornier M. Main properties of steviol glycosides and their potential in the food industry: a review. Fruits. 2014;69(2):127–141. 4. Momtazi-Borojeni AA, Esmaeili SA, Abdollahi E, Sahebkar A. A Review on the Pharmacology and Toxicology of Steviol Glycosides Extracted from Stevia rebaudiana. Current Pharmaceutical Design. 2017;23(11):1616–1622. 5. Geuns JMC. Stevioside. Phytochemistry. 2003;64(5):913–921. 6. Yadav SK, Guleria P. Steviol Glycosides from Stevia: Biosynthesis Pathway Review and Their Application in Foods and Medicine. Critical Reviews in Food Science and Nutrition. 2012;52(11):988–998. 7. Brusick DJ. A critical review of the genetic toxicity of steviol and steviol glycosides. Food and Chemical Toxicology. 2008;46(Suppl 7):S83–S91. 8. European Parliament and Council. Regulation (EC) No 1334/2008 of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods. Official Journal of the European Union. 2008. 9. UK Government. Regulation (EC) No 1334/2008 on flavourings (retained EU legislation). Available at: https://www.legislation.gov.uk/eur/2008/1334 10. U.S. Food and Drug Administration. Code of Federal Regulations. 21 CFR §101.22 – Foods; designation of spices, flavourings, colourings and chemical preservatives. Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101/section-101.22