Understanding the nuances of flavor labeling is crucial when selecting flavors, as it can directly impact consumer choices. Here's a breakdown of different types of flavors to help you make an informed choice.
Natural Flavors
- Definition: Must contain a natural source of the named material and be an all-natural product.
- Requirement: All flavor materials must be derived from the named ingredient.
- Example: Natural strawberry flavor must have a natural source of strawberry, and all flavor components must come from strawberries.
Natural Flavors WONF (With Other Natural Flavors)
- Definition: Must contain a natural source of the named material but can also include other natural flavor materials.
- Requirement: The additional natural flavors do not necessarily need to be derived from the named material.
- Example: Natural strawberry flavor WONF must include a natural source of strawberry but can also have natural flavor chemicals not specifically derived from strawberries (e.g., natural ethyl butyrate).
Natural Flavors Type
- Definition: Natural flavors that do not contain the named ingredient.
- Example: Natural strawberry-type flavor includes all-natural ingredients but lacks a natural source of strawberry.
Natural & Artificial
- Definition: Must contain a natural source of the named material but can also include artificial flavor materials.
- Example: A product with natural and artificial strawberry flavor may contain a natural source of strawberry but also artificial flavoring components.
Natural & Artificial Type
- Definition: Contains both natural and artificial ingredients but lacks a natural source of the named ingredient.
- Example: A product labeled as natural and artificial strawberry flavor includes both types of flavoring but is not derived from natural strawberries.
Artificial Flavors
- Definition: Predominant flavor is from artificial ingredients.
- Example: An artificial strawberry flavor is primarily composed of artificial components.
Flavor Extract
A concentrated flavoring substance made by extracting aromatic compounds from natural sources such as essential oils, oleoresins, essences, or botanical extractives (including herbs, spices, fruits, bark, seeds, and nuts). This extraction is typically carried out using a solvent system that contains at least 35% alcohol by volume (ABV). Other solvents, such as glycerin, propylene glycol, or water, may also be used in combination with alcohol to achieve the desired flavor profile.