About
Nature identical garlic flavouring is a synthetically produced flavouring substance chemically identical to the volatile sulphur compounds (primarily allyl sulfides) found naturally in Allium sativum (garlic), used to impart or reinforce garlic taste and aroma in processed foods without using the natural plant material. It is used across savoury snacks, sauces, seasonings, ready meals, and meat products.
Safety summary
At typical food-use levels, nature identical garlic flavouring components (allyl sulfides) present no significant safety concern for the general adult population, consistent with JECFA and EFSA evaluations of chemically-defined flavouring substances assessed under the structured Procedure. No ADI has been formally established, as intake from all food sources is well below thresholds of concern; however, garlic compounds can act as skin sensitisers and may provoke occupational asthma by inhalation. Individuals with garlic allergy or sulfite sensitivity may react to related compounds present in some formulations.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Permitted under FSANZ Food Standards Code Standard 1.3.1 — Food Additives; flavouring substances including nature-identical types are permitted at GMP levels. FSANZ references JECFA evaluations for chemically-defined flavouring substances.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Governed by Regulation (EC) No 1334/2008 on flavourings. Nature-identical flavouring substances are permitted provided they appear on the Union list (Annex I) or are under transitional evaluation under Regulation (EC) No 2232/96. The term 'natural' may NOT be applied to nature-identical substances under EU labelling rules. EFSA's FAF Panel performs safety assessments before authorisation. No specific E-number assigned to this category.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | FSSAI permits the use of flavouring substances in food under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 and the FSSAI Compendium of Flavouring Substances, which aligns with JECFA-evaluated substances. Nature-identical garlic flavouring components are permitted at quantum satis (GMP levels) as flavourings. Labelled generically as 'flavouring' or 'nature-identical flavouring' on product labels.source |
| FDA (Food and Drug Administration) (United States) |
Who should approach with care
Research citations
- 1WHO/JECFA. JECFA Specifications for Flavouring Substances — Garlic Oil (Allium sativum L.). hfpappexternal.fda.gov
- 2FDA. Substances Added to Food (formerly EAFUS) — FDA Inventory. fda.gov
- 3EFSA. Peer review of the pesticide risk assessment of the active substance garlic extract (EFSA Journal 2020), 2020. efsa.europa.eu
- 4PubMed. The safety evaluation of food flavouring substances: the role of metabolic studies (Archives of Toxicology, 2018), 2018. pmc.ncbi.nlm.nih.gov
- 5EFSA. Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties — EU Rules on Flavourings, 2008. food.ec.europa.eu
- 6other. Codex Alimentarius Guidelines for the Use of Flavourings (CAC/GL 66-2008), 2008. fao.org
