About
Natural flavouring substances are aromatic or taste-imparting compounds derived exclusively from plant, animal, or microbial sources via physical, microbiological, or enzymatic processes. Nature-identical flavouring substances are chemically synthesised compounds that are structurally identical to those found in nature, used to impart or modify the aroma and taste of food products.
Safety summary
Both categories are broadly considered safe for the general adult population when used within established good manufacturing practice (GMP) limits, as evaluated by JECFA, EFSA, and the FDA/FEMA GRAS programme. Individual flavouring substances are assessed via a stepwise procedure integrating structure–activity relationships, estimated dietary intake, toxicological threshold of concern (TTC), and genotoxicity data. No single class-level ADI is established; safety is determined substance-by-substance, and some naturally occurring constituents (e.g., safrole, pulegone) carry maximum level restrictions due to toxicological concern.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Permitted under Australia New Zealand Food Standards Code Standard 1.3.1 — Food Additives. Flavouring substances must comply with FSANZ-approved lists; individual substances evaluated against Codex/JECFA criteria.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Governed by Regulation (EC) No 1334/2008 on flavourings. The 'nature-identical' category was abolished as a separate labelling class under EU law; such substances are now classified as 'flavouring substances' (natural or synthetic sub-types). Authorisation and safety evaluation required per Regulation (EC) No 1331/2008. Substances of toxicological concern (e.g., safrole, pulegone) carry specific maximum levels under Annex III.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Permitted under FSS (Food Products Standards and Food Additives) Regulations, 2011, Regulation 3.3.1. Labels must declare class name 'Natural Flavouring Substances' or 'Nature-Identical Flavouring Substances'; individual substance names not required for these two categories unlike artificial flavours. Use allowed at quantum satis in most food categories.source |
| FDA (Food and Drug Administration) (United States) | Approved | Natural flavouring substances regulated under 21 CFR 182.20 (GRAS); nature-identical (synthetic flavouring substances and adjuvants) regulated under 21 CFR 172.515. FEMA GRAS programme evaluates individual substances. Used at quantum satis (highest concentration that does not impair sensory properties). FDA has revoked GRAS status for specific synthetic flavouring chemicals found carcinogenic in animal studies (e.g., benzophenone, ethyl acrylate). |
Who should approach with care
Research citations
- 1FDA. Food Additive Status List — Natural and Synthetic Flavoring Substances (21 CFR 172.515); FEMA GRAS Programme. fda.gov
- 2other. Codex Committee on Food Labelling — CRD2: Categories of Flavouring Substances for Risk Assessment (FAO/WHO Codex). fao.org
- 3PubMed. Natural food flavours: a healthier alternative for bakery industry — a review, 2024. pmc.ncbi.nlm.nih.gov
- 4FSSAI. FAQs on FSS (Labelling & Display) Regulations — Flavour Declaration, 2022. fssai.gov.in
- 5EFSA. Scientific Opinion on Flavouring Group Evaluation 63, Revision 4 (FGE.63Rev4), 2022. efsa.europa.eu
- 6FSSAI. Food Safety and Standards (Labelling and Display) Regulations — Flavouring Agent Declaration Requirements, 2021.