About
Natural watermelon flavour is a flavouring preparation derived from physical, microbiological, or enzymatic processes applied to watermelon (Citrullus lanatus) fruit or other natural botanical source materials, used to impart or enhance a watermelon taste and aroma profile in foods and beverages. It is commonly found in confectionery, beverages, dairy products, and snack foods.
Safety summary
Natural watermelon flavour derived from recognised botanical source materials is broadly considered safe for the general adult population when used at typical food-grade levels; no ADI has been established by JECFA or EFSA, consistent with its classification as a natural flavouring preparation. No IARC carcinogenicity classification applies, and no significant toxicological concerns have been identified for the general adult population at normal use levels. Individuals with known allergies to Cucurbitaceae (the gourd family, which includes watermelon) should exercise caution, as trace allergens from the source material may persist in the preparation.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Regulated under Australia New Zealand Food Standards Code Standard 1.3.1. Natural flavouring substances and preparations from fruit source materials are permitted for use in foods at GMP levels; no specific ADI or maximum use level is set for natural watermelon flavour.source |
| Health Canada (Canada) | Approved | Regulated under Canada's Food and Drug Regulations, Division 10 (Flavouring Agents). Natural flavouring preparations derived from fruit (including watermelon) source material are permitted. No specific maximum use level is established for natural watermelon flavour.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Governed by Regulation (EC) No 1334/2008 on flavourings. Natural flavouring preparations derived from watermelon fruit source material are permissible under the Union list of source materials (Annex I); no specific maximum use level applies at the preparation level, though maximum levels for certain naturally-occurring substances in compound foods are set in Annex III. The term 'natural' is restricted to preparations meeting Article 16 labelling criteria.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | FSSAI regulates flavouring substances under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Natural flavouring preparations from fruit sources are generally permissible; the FSSAI Compendium of Flavouring Substances lists permitted natural flavour source materials including fruit extracts. No ingredient-specific maximum level is mandated for natural watermelon flavour. |
Who should approach with care
Research citations
- 1FDA. 21 CFR 101.22 – Foods; labeling of spices, flavorings, colorings and chemical preservatives. ecfr.gov
- 2FDA. Generally Recognized as Safe (GRAS) – FDA. fda.gov
- 3EFSA. Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods, 2022. pmc.ncbi.nlm.nih.gov
- 4other. FSSAI Compendium of Flavouring Substances, 2021. fssai.gov.in
- 5EFSA. Regulation (EC) No 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods, 2008. eur-lex.europa.eu