About
Natural honey flavour is a flavouring preparation derived from physical, microbiological, or enzymatic processing of honey or honey-associated botanical sources to replicate the characteristic sweet, floral, and slightly waxy aroma of honey. It is used in beverages, confectionery, baked goods, dairy products, and sauces to impart or enhance a honey note without the cost or variability of bulk honey.
Safety summary
No specific ADI has been established by EFSA, FDA, or JECFA for natural honey flavour as a class; it is considered safe at typical use levels under the general GRAS framework for natural flavourings and the EU authorisation framework for flavouring preparations. No IARC classification exists for this ingredient. The primary population concern is infants under 12 months, due to the potential presence of Clostridium botulinum spores if the flavour is derived from real honey extract; properly manufactured flavouring preparations that are heat-processed are generally considered low risk, but labelling and sourcing transparency remain important.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Governed by Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties. Natural honey flavour must meet the definition of 'natural flavouring preparation' under Article 3 of that Regulation; the term 'natural' can only be used if the flavouring substance is obtained exclusively by physical, enzymatic, or microbiological processes from material of plant, animal, or microbiological origin. No specific E-number is assigned to natural honey flavour as a class. Regulation (EC) No 1334/2008 also sets maximum levels for certain naturally occurring undesirable substances.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Natural flavouring substances are permitted under Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, Regulation 3.3.1(1). For natural flavouring substances, only the class name 'flavours' (not the specific name) is required to be declared on the ingredient list per the FSSAI Labelling and Display Regulations, 2020. FSSAI prohibits the use of the word 'honey' or any device suggesting honey on a product label if the product is not pure honey, which affects the naming and marketing of honey-flavoured products.source |
| FDA (Food and Drug Administration) (United States) | Approved | Natural flavourings including honey-derived flavours are regulated under 21 CFR 101.22 (definition of natural flavour) and 21 CFR 172.510 (natural flavouring substances and natural substances used in conjunction with flavours). No specific maximum use level is mandated; use is governed by GMP and GRAS principles. The Flavor Extract Manufacturers Association (FEMA) expert panel evaluates GRAS status for flavouring substances.source |
Who should approach with care
Research citations
- 1FDA. Food Additive Status List – 21 CFR 172.510 Natural Flavouring Substances. fda.gov
- 2FDA. Proper Labeling of Honey and Honey Products – FDA Guidance for Industry. fda.gov
- 3FSSAI. Food Safety and Standards (Prohibition and Restriction on Sales) Regulations – Honey Identity Protection, 2021. fssai.gov.in
- 4FSSAI. Food Safety and Standards (Labelling and Display) Regulations, 2020, 2020. fssai.gov.in
- 5EFSA. EU Rules on Flavourings – Regulation (EC) No 1334/2008, 2008. food.ec.europa.eu