natural cheese flavour

About

What it is and where it shows up.

Natural cheese flavour is a flavouring preparation derived from real dairy cheese through physical, microbiological, or enzymatic processes—such as controlled enzymatic hydrolysis of milk fat and protein—to concentrate and standardise the characteristic tangy, savoury notes of cheese. It is used in snack foods, sauces, seasonings, processed cheese products, and ready-to-eat meals to deliver consistent cheese taste at lower cost and higher processing stability than incorporating bulk cheese.

Safety summary

The regulatory and scientific consensus.

Natural cheese flavour is sourced from dairy and is generally regarded as safe for the healthy adult population; no specific ADI has been established by JECFA, EFSA, or FDA because it falls under the broader 'natural flavouring preparation' category evaluated on a source-material basis. The primary safety consideration is its dairy origin, which poses a risk to individuals with cow's milk protein allergy (CMPA) or lactose intolerance; most jurisdictions require allergen declaration on label. No carcinogenicity, genotoxicity, or significant toxicological concern has been identified in authoritative assessments for natural cheese-derived flavourings used at GMP levels.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Permitted as a 'flavouring preparation' under Regulation (EC) No 1334/2008 on food flavourings. Natural cheese flavour derived from dairy does not require an individual E number; it is labelled generically as 'flavouring' or 'natural flavouring'. The EU prohibits addition of certain naturally occurring undesirable substances above maximum levels set in Annex III of the same Regulation. Allergen declaration (milk) is mandatory under Regulation (EU) No 1169/2011.source
Food Standards Agency (FSA) / Food Standards Scotland (FSS) (United Kingdom)	Approved	Post-Brexit, the UK retained the EU flavourings framework via the Flavourings in Food (England) Regulations 2009 and equivalent devolved legislation. Natural cheese flavouring preparations are permitted at GMP levels; milk allergen must be declared. Safety assessments after 31 December 2020 are provided by the FSA (England/Wales) and Food Standards Scotland.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted under FSS (Food Products Standards and Food Additives) Regulations, 2011, Appendix A, Category H (Flavours): 'Natural flavours and natural flavouring substances' are allowed at GMP levels across applicable food categories. Labels must carry the class name 'flavour (natural)' per FSSAI labelling rules; artificial flavours must be identified by common name.source

Who should approach with care

Whose guidance would steer them away.

Lactose Intolerance — Natural cheese flavour is dairy-derived and may contain residual lactose; individuals with lactose intolerance may experience gastrointestinal discomfort, though the trace amounts present in highly processed flavour preparations are often well tolerated.

Other — Individuals with cow's milk protein allergy (CMPA) or casein/whey hypersensitivity must avoid natural cheese flavour, as it is derived from dairy and milk allergen declaration is mandatory under EU Regulation 1169/2011 and equivalent national laws.

Infants — Natural cheese flavour is dairy-derived and should not be given to infants under 12 months without medical guidance, particularly those at risk of cow's milk protein allergy or where dairy introduction has not yet been confirmed safe.

Other — Individuals following a vegan or plant-based diet should avoid natural cheese flavour, as it is an animal-derived ingredient obtained from dairy cheese regardless of its highly processed form.

Research citations

The sources behind this verdict.

1FDA. Types of Food Ingredients – Flavors and Spices. fda.gov
2FDA. Generally Recognized as Safe (GRAS) – Overview. fda.gov
3EFSA. Flavourings – EFSA topic page. efsa.europa.eu
4EFSA. Scientific Guidance on Flavourings – Data Requirements for Risk Assessment, 2022. efsa.europa.eu
5FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Appendix A, 2011. fssai.gov.in

Independently researched5 citations