Natural Flavouring Substances

About

What it is and where it shows up.

Natural flavouring substances are a broad class of flavour preparations and single substances, obtained exclusively by physical, microbiological, or enzymatic processes from plant or animal raw materials (in their natural or processed state), used to impart, restore, or modify the taste and/or odour of food. They include essential oils, extracts, distillates, and enzymatic products derived from sources such as herbs, spices, fruits, vegetables, meat, seafood, and dairy.

Safety summary

The regulatory and scientific consensus.

As a class, natural flavouring substances are broadly regarded as safe when used at technologically justified levels in accordance with Good Manufacturing Practice (GMP); however, certain naturally occurring constituents in some flavouring sources—such as coumarin, thujone, and safrole—carry toxicological concern and are subject to maximum-level restrictions in finished foods. EFSA's Panel on Food Additives and Flavourings (FAF) has assessed approximately 2,000 flavouring substances through Flavouring Group Evaluations (FGEs), with a subset requiring additional data before safety can be fully confirmed. No universal Acceptable Daily Intake (ADI) applies to the class; ADIs are established on a substance-by-substance basis by JECFA (WHO/FAO) where toxicological data warrant it.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Regulated under Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties; Union list of authorised flavourings and source materials established by Commission Implementing Regulation (EU) No 872/2012. Regulation 1334/2008 prohibits the addition of certain naturally occurring undesirable substances (e.g., coumarin, thujone, safrole) above maximum levels in finished foods. EFSA's FAF Panel conducts ongoing individual and group-based safety evaluations (FGEs) under Commission Regulation (EC) No 1565/2000. Labelling rules for the term 'natural' are set out in Chapter IV of Regulation 1334/2008. Common authorisation procedure established by Regulation (EC) No 1331/2008.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted under FSS (Food Products Standards and Food Additives) Regulations, 2011, Appendix A (Section H: Flavours), at GMP levels across multiple food categories including table margarines, fat spreads, fish and fish products, and others. FSSAI Regulation 1.2.1 defines 'natural flavouring substances' as obtained exclusively by physical processes from vegetable, sometimes animal raw materials. Under FSS (Labelling and Display) Regulations, 2020, only the class name 'flavours' needs to be declared for natural flavouring substances on product labels—individual substance names are not required. Artificial flavouring substances, by contrast, require declaration of the common name.source
FDA (Food and Drug Administration) (United States)	Approved	Natural flavouring substances are permitted under 21 CFR 172.510 (Natural flavoring substances and natural substances used in conjunction with flavors) and defined under 21 CFR 101.22(a)(3) for labelling purposes. Many are listed as GRAS under 21 CFR Parts 182 and 184. The Flavor and Extract Manufacturers Association (FEMA) maintains an independent expert panel that evaluates GRAS status of individual flavouring substances. JECFA evaluations are also referenced by FDA. The CFR does not contain a complete list of permissible flavorings; trade organisations such as FEMA supplement FDA review.

Who should approach with care

Whose guidance would steer them away.

Infants — EU Regulation 1334/2008 and FSSAI FSS (Foods for Infant Nutrition) Regulations 2020 restrict the use of flavourings in infant formula and foods for infants below certain ages, as some natural flavouring substances (e.g., herbal extracts, essential oils) may be inappropriate for developing infant physiology.

Pregnancy — Certain naturally occurring bioactive compounds found in some flavouring substances—such as coumarin (from cassia/cinnamon extracts) and high-dose essential oils—may pose risks during pregnancy; regulatory bodies restrict maximum levels of such constituents in foods, warranting moderation.

Nut Allergy — Natural flavouring preparations derived from tree nuts or groundnuts can trigger IgE-mediated allergic reactions in sensitised individuals; the class label 'natural flavour/flavouring' does not always disclose the allergenic source material explicitly.

Shellfish Allergy — Some natural flavouring preparations are derived from crustacean or shellfish sources and may contain residual allergenic proteins capable of provoking reactions in shellfish-allergic individuals.

Research citations

The sources behind this verdict.

1EFSA. Flavourings – EFSA Topic Page. efsa.europa.eu
2other. EU Rules on Flavourings – European Commission Food Safety. food.ec.europa.eu
3FDA. Natural Flavoring Substances and Natural Substances Used in Conjunction with Flavors – 21 CFR 172.510. accessdata.fda.gov
4FSSAI. Food Safety and Standards (Labelling and Display) Regulations, 2020, 2020. fssai.gov.in
5FSSAI. Food Safety and Standards Regulations, 2009 – Part 1.2: Definitions, 2009. fssai.gov.in

Independently researched5 citations