Natural Vanilla Flavour

About

What it is and where it shows up.

Natural vanilla flavour is a complex aromatic preparation derived from the cured seed pods of Vanilla planifolia (and related orchid species), with vanillin (4-hydroxy-3-methoxybenzaldehyde, CAS 121-33-5) as its primary active flavour compound alongside hundreds of minor aromatic constituents. It is widely used to impart a characteristic sweet, creamy flavour to baked goods, dairy products, beverages, confectionery, and desserts.

Safety summary

The regulatory and scientific consensus.

Natural vanilla flavour has an extensive history of safe human consumption and is affirmed as Generally Recognized As Safe (GRAS) by the FDA, approved under EU flavouring regulations, and evaluated as safe at conventional food-use levels by JECFA (FAO/WHO); no numerical Acceptable Daily Intake has been established because no safety concerns were identified at normal dietary exposures. Rare cases of contact allergy or occupational sensitisation to vanilla or its primary component vanillin have been documented, but systemic toxicity, carcinogenicity, or genotoxicity have not been established. No sensitive population warnings have been issued by major regulatory agencies at typical food-use concentrations.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Approved as a natural flavouring preparation under Regulation (EC) No 1334/2008 on flavourings. Included in the Union list of authorised food flavourings (Annex I) first published in October 2012 via Commission Regulation (EU) No 872/2012. No dedicated E number is assigned to the whole natural preparation; individual chemically-defined vanilla flavouring substances carry FLAVIS registry numbers. General safe-use requirements and maximum levels for naturally occurring undesirable substances apply per Annex III of Regulation 1334/2008.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted as a natural flavouring agent under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, Regulation 3.3.1. Use in food products is in accordance with GMP. Flavours for products covered under FSSAI regulations may be used in accordance with the provisions of Regulation 3.3.1.source
FDA (Food and Drug Administration) (United States)	Approved	Vanilla extract and related products regulated under 21 CFR Part 169 (standards of identity). Natural flavouring substances derived from vanilla are also GRAS under 21 CFR 182.20. Permitted for use at GMP levels in food. Ethyl vanillin (a vanilla-related compound) additionally listed as GRAS/FS under 21 CFR 182.60 and 182.90.source

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with a documented allergy or contact sensitivity to vanilla or its primary constituent vanillin should exercise caution, as rare allergic reactions (including contact dermatitis) have been reported, particularly in occupationally exposed persons such as food workers handling concentrated vanilla preparations.

Research citations

The sources behind this verdict.

1FDA. Code of Federal Regulations Title 21, Part 169 – Vanilla Extract and Related Products. accessdata.fda.gov
2FDA. Code of Federal Regulations Title 21, Part 182.20 – Essential Oils, Oleoresins, and Natural Extractives. accessdata.fda.gov
3EFSA. Safety of 27 flavouring compounds providing a milky-vanilla flavour and belonging to different chemical groups for use as feed additives in all animal species (FEFANA asbl), 2023. efsa.europa.eu
4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Compendium of Food Additives Regulations, 2022. fssai.gov.in
5EFSA. EU Regulation (EC) No 1334/2008 – Union List of Authorised Food Flavourings (Annex I), 2012. food.ec.europa.eu

Independently researched5 citations