Natural flavorings are a popular ingredient in many food products, and the U.S. Food and Drug Administration (FDA) regulates their use through the Code of Federal Regulations (CFR) Title 21, Part 101.22.
Updated June 2026
Natural flavorings are used in thousands of food and beverage products, from sparkling waters and protein shakes to dairy products, baked goods, sauces, snacks, and confectionery. They help brands create consistent taste, replace flavor lost during processing, improve product appeal, and support natural or clean-label positioning.
But "natural flavor" is also one of the most misunderstood phrases on an ingredient statement and one of the most regulated. For food and beverage manufacturers, the flavor has to do more than taste good. It has to fit the application, the label goals, retailer requirements, processing conditions, and applicable FDA regulations.
This guide explains how the FDA defines natural flavorings under 21 CFR 101.22, how the agency regulates their use and labeling, what safety and documentation requirements apply, and what manufacturers should ask before choosing a flavor partner.
This article focuses on the FDA rules. For a full overview of what they are and the types available, see our guide to natural flavors.
Quick Answer: How Does the FDA Define Natural Flavor?
Under 21 CFR 101.22(a)(3), the FDA defines a natural flavor as a flavoring derived from a spice, fruit, vegetable, herb, edible yeast, bark, root, leaf, dairy product, meat, seafood, poultry, egg, or fermentation source — obtained through processes such as distillation, extraction, roasting, heating, or enzymolysis — whose significant function in food is flavoring rather than nutrition.
In plain terms: a natural flavor exists to create or enhance taste and aroma, not to add nutritional value, and its flavoring constituents must come from natural source materials.
FDA Definition of Natural Flavor
The U.S. Food and Drug Administration defines "natural flavor" and "natural flavoring" in 21 CFR 101.22(a)(3), the federal regulation covering the labeling of spices, flavorings, colorings, and chemical preservatives in food. The FDA's Food Labeling Guide also directs manufacturers to 21 CFR 101.22 for products containing natural or artificial flavors.
The definition covers flavoring ingredients such as essential oils, oleoresins, essences, extractives, protein hydrolysates, distillates, and products of roasting, heating, or enzymolysis that contain flavoring constituents derived from natural sources, including:
- Spices
- Fruits or fruit juices
- Vegetables or vegetable juices
- Edible yeast, herbs, bark, buds, roots, leaves, or similar plant material
- Meat, seafood, poultry, and eggs
- Dairy products
- Fermentation products
The key regulatory test is function: the significant purpose of the ingredient must be flavoring, not nutrition.
Are Natural Flavorings Regulated by the FDA?
Yes. Natural flavorings used in food and beverage products are regulated under FDA flavor labeling rules, including 21 CFR 101.22. For manufacturers, the main regulatory considerations include:
- The source of the flavoring materials
- Whether the flavor is natural, artificial, or natural and artificial
- Whether the ingredient functions as flavoring rather than nutrition
- Whether the flavor contains allergens
- Whether the flavor supports the desired label declaration
- Whether documentation is available to support customer, retailer, or certification requirements
Because the label declaration depends on the finished product, manufacturers should work with flavor suppliers that can provide the technical and regulatory documentation a given formula requires.
Les saveurs naturelles sont-elles réglementées par la FDA?
Oui. Les saveurs naturelles utilisées dans les aliments et les boissons sont réglementées en vertu des règles de la FDA sur l’étiquetage des saveurs, notamment le 21 CFR 101.22.
Pour les fabricants, les principales considérations réglementaires comprennent :
- La provenance des matières aromatisantes
- La classification de la saveur comme naturelle, artificielle ou naturelle et artificielle
- La fonction de l’ingrédient comme saveur plutôt que comme source de nutrition
- La présence éventuelle d’allergènes
- La capacité de la saveur à soutenir la déclaration d’étiquette souhaitée
- La disponibilité des documents requis par le client, le détaillant ou l’organisme de certification
Puisque la déclaration d’étiquette dépend du produit fini, les fabricants devraient travailler avec des fournisseurs capables de fournir les documents techniques et réglementaires exigés par leur formulation.
Are Natural Flavorings Considered Safe?
Flavor ingredients used in food must be safe for their intended use. Many are generally recognized as safe (GRAS) when used appropriately, but manufacturers remain responsible for ensuring that ingredients in finished products are suitable, properly documented, and compliant with applicable requirements.
This is why supplier documentation matters. Depending on the product and customer requirements, documentation may include:
- Ingredient statement
- Allergen statement
- Kosher certificate
- Halal certificate
- Non-GMO statement
- Vegan or vegetarian statement
- Organic certificate or organic compliance documentation
- Certificate of analysis
- Safety data sheet
- Country of origin
- Prop 65 statement (when applicable)
- TTB documentation (when applicable)
- EU compliance support (when applicable)
Natural Flavor Label Declarations
How a flavor is declared on a label depends on its source and composition. Natural flavors are commonly declared using terms such as natural flavor, natural WONF (with other natural flavors), FTNF (from the named fruit), natural type, and natural and artificial flavor. Each carries different implications for sourcing, performance, cost, and the claims a finished product can make.
These label types are a development decision as much as a regulatory one. For full definitions, examples, and guidance on choosing among them, see our complete guide to natural flavors.
Natural Flavors vs Artificial Flavors
Both natural and artificial flavors are used to create desirable taste and aroma; the difference is primarily the source of the flavoring materials. Natural flavors are derived from natural source materials, while artificial flavors are made from synthetic or non-natural sources. "Natural" does not automatically mean healthier or safer, and "artificial" does not automatically mean unsafe — both must be suitable for use in food.
For a side-by-side breakdown of how the two compare on source, cost, labeling, and taste, see natural vs. artificial flavors.
Organic Certified vs Organic Compliant Natural Flavors
Organic requirements add another layer. Organic certified flavors are produced under USDA National Organic Program requirements and verified by an accredited certifying body — used when a finished product carries a USDA Organic claim or a customer or retailer requires certified documentation. Organic compliant flavors may be suitable for certain organic applications but are not themselves certified, offering more cost and supply-chain flexibility when a certified flavor isn't required.
Because the right choice depends on the finished product's certification and label goals, confirm requirements early. For details, see our guide to organic flavors.
Why Natural Flavorings Matter in Food and Beverage Development
Flavor is one of the biggest drivers of repeat purchase. A product may meet every nutritional, cost, and label goal, but if the taste is weak, inconsistent, bitter, artificial, or unbalanced, consumers are unlikely to come back.
Food and beverage manufacturers use natural flavors to:
- Improve flavor impact
- Support clean-label positioning
- Create a more recognizable ingredient statement
- Replace flavor lost during heating, pasteurization, baking, drying, or storage
- Balance bitterness, acidity, sweetness, or aftertaste
- Deliver consistent taste from batch to batch
- Support claims such as organic compliant, non-GMO, kosher, halal, vegan, or allergen-free when applicable
Natural flavors are especially important where taste challenges are common: functional beverages, protein products, plant-based foods, dairy alternatives, reduced-sugar products, supplements, bakery fillings, sauces, and confectionery.
What We're Seeing in the Market
Food and beverage brands are under pressure to deliver products that feel simple, recognizable, and label-friendly without sacrificing taste. Natural flavor requests are increasing across several product types:
- Functional beverages needing fruit, citrus, botanical, or wellness-inspired profiles
- Protein beverages needing masking for bitterness, chalkiness, or lingering aftertaste
- Dairy and dairy alternatives needing vanilla, chocolate, fruit, brown, or creamy flavor systems
- Bakery and confectionery products needing heat-stable flavors
- Organic and natural-positioned products requiring tighter documentation
- Retailer-driven formulations that must meet specific label, certification, or compliance requirements
Product developers are also asking sharper questions. They don't just want a "natural strawberry flavor" — they want to know whether they need natural strawberry, natural strawberry WONF, natural strawberry type, organic compliant strawberry, or a natural and artificial strawberry flavor, because each option affects performance, cost, supply-chain flexibility, label declaration, and positioning.
Flavorist Perspective
From a development standpoint, the best natural flavor is not always the one with the simplest name. A natural strawberry flavor may look appealing on paper but underdeliver in a high-protein beverage, an acidic sparkling drink, a baked filling, or a frozen dairy application. pH, fat content, sweetener system, protein source, processing conditions, and shelf-life expectations all change how a flavor performs.
Depending on the application, a flavorist may recommend a WONF flavor for impact and consistency, a natural type flavor to manage cost or sourcing, a powder flavor for dry mixes, a liquid flavor for beverage or dairy systems, a masking system for protein or botanical off-notes, or a flavor enhancer to lift sweetness, creaminess, cocoa, vanilla, or fruit character. This is why application testing matters — a flavor should be evaluated in the finished product, not only on a tasting strip or in water.
Scénario d’un développeur de produits
Un fabricant de boissons développe une boisson protéinée positionnée comme naturelle.
L’équipe recherche un profil de fraise propre, mais la base présente :
- De l’amertume provenant des protéines
- Une sensation en bouche légèrement crayeuse
- Un arrière-goût persistant provenant du système édulcorant
La demande initiale porte sur une saveur naturelle de fraise.
Après examen de l’application, une meilleure solution consiste à utiliser une saveur naturelle de fraise WONF, combinée à un système de masquage et à un exhausteur de sucrosité.
Cette approche permet :
- D’augmenter l’impact de la fraise
- De réduire les notes indésirables des protéines
- D’équilibrer la perception de la sucrosité
- D’améliorer la buvabilité
- De soutenir un positionnement naturel
- De maintenir un profil uniforme pendant la durée de conservation
La bonne décision n’était pas fondée uniquement sur la déclaration d’étiquette. Elle dépendait surtout de la performance de la saveur dans la boisson réelle.
Product Developer Scenario
A beverage manufacturer is developing a naturally positioned protein drink. The team wants a clean strawberry profile, but the base has protein bitterness, a slightly chalky mouthfeel, and a lingering aftertaste from the sweetener system.
The initial request is for a natural strawberry flavor. After reviewing the application, the better solution is a natural strawberry WONF paired with a masking system and a sweetness enhancer. That approach improves strawberry impact, reduces protein off-notes, balances sweetness perception, improves drinkability, supports natural positioning, and maintains consistency across shelf life. The right decision wasn't driven by the label declaration alone — it was driven by how the flavor performs in the actual beverage.
Common Mistakes When Choosing Natural Flavorings
Mistake 1: Assuming "Natural" Means Simple
Natural flavors can be complex systems containing multiple natural flavor components, carriers, solvents, or processing aids depending on the format and application.
Mistake 2: Choosing a Flavor Before Defining Label Goals
Confirm first whether the finished product needs to be natural, organic certified, organic compliant, non-GMO, kosher, halal, vegan, allergen-free, TTB compliant, or retailer-compliant.
Mistake 3: Ignoring the Application
A flavor that works in a beverage may not work in a baked product; one that performs in dairy may not work in plant-based protein. Application testing is critical.
Mistake 4: Waiting Too Long to Ask for Documentation
Regulatory and quality documentation can affect launch timelines. Ask early, especially for products going to a major retailer or co-manufacturer.
Mistake 5: Overlooking Processing Conditions
Heat, acid, carbonation, fat, protein, minerals, and shelf life all affect flavor performance. Your supplier should understand how the flavor will be used before recommending one.
What Food and Beverage Manufacturers Should Ask Their Flavor Supplier
Before choosing a natural flavor, ask:
- Is this flavor natural, WONF, FTNF, natural type, or natural and artificial?
- What is the recommended label declaration?
- Is the flavor suitable for my application and processing conditions?
- Is it available as a liquid, powder, emulsion, or oil-based system?
- Can it meet kosher, halal, vegan, non-GMO, or allergen requirements?
- Can it support organic certified or organic compliant products?
- What documentation is available?
- What is the minimum order quantity?
- How quickly can samples be provided?
- Has the flavor been tested in similar applications?
These questions help prevent reformulation delays, label issues, and performance problems later in commercialization.
FAQ: Natural Flavorings and FDA Requirements
The FDA defines natural flavor under 21 CFR 101.22(a)(3) as a flavoring ingredient derived from natural sources — such as spices, fruits, vegetables, herbs, dairy products, meat, seafood, eggs, and fermentation products — whose significant function in food is flavoring rather than nutrition.
Yes. Natural and artificial flavors are regulated under FDA flavor labeling rules, including 21 CFR 101.22. Manufacturers are responsible for ensuring flavors are safe, properly labeled, and suitable for their intended use.
Not necessarily. "Natural" and "artificial" are regulatory and sourcing terms that describe where the flavoring materials come from; they do not by themselves determine whether a product is healthier.
Some natural flavors may contain allergens depending on their source materials or formulation. Review supplier allergen documentation before using a flavor in a finished product.
Some are; others may come from dairy, meat, seafood, eggs, or other animal-derived sources. Always confirm vegan status with supplier documentation.
Some can be organic certified or organic compliant depending on the ingredients, manufacturing process, and documentation. The right option depends on the finished product's certification and label goals. See our organic flavors guide.
Flavor formulas can contain many components used at very small levels, and labeling regulations allow the grouped term "natural flavors" in many cases. Manufacturers still rely on supplier documentation to understand formulation details and compliance status.
These are natural flavor label declarations with different sourcing rules — WONF includes the named source plus other natural flavors, FTNF comes entirely from the named fruit, and natural type recreates a profile without necessarily using the named source. Full definitions and examples are in our natural flavors guide.
Start with the finished product application, label goals, processing conditions, certification needs, retailer requirements, and target flavor profile. Then work with a supplier who can recommend the right flavor type and test it in your application.
Ready to Develop a Natural Flavor System?
Natural flavor selection isn't just a labeling decision — it affects taste, cost, compliance, processing performance, and consumer experience. If you're developing a food or beverage product and need help selecting the right natural flavor, Mosaic Flavors can help.
Regulatory Note
This article is intended as general educational guidance for food and beverage manufacturers. Flavor labeling and claims should be reviewed against the finished product formula, intended market, and applicable FDA requirements, including 21 CFR 101.22.
Source: U.S. Food and Drug Administration / Electronic Code of Federal Regulations, 21 CFR 101.22: Foods; labeling of spices, flavorings, colorings and chemical preservatives.
