Nature Identical Garlic Flavouring

About

What it is and where it shows up.

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

The regulatory and scientific consensus.

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

What food-safety regulators have decided.

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

Whose guidance would steer them away.

Other — Individuals with documented garlic allergy (IgE-mediated hypersensitivity to Allium sativum proteins/thiosulfinates) may react to nature-identical allyl sulfide compounds, as cross-reactivity has been reported; such individuals should check ingredient labels carefully.

Sulfite Sensitivity — Some nature-identical garlic flavouring formulations may contain sulfite-related carrier substances or degradation products; sulfite-sensitive individuals including those with asthma should exercise caution and consult product specifications.

Ibs — Garlic-derived compounds including allyl sulfides are high-FODMAP and well-documented triggers for IBS symptoms; even nature-identical forms may provoke gastrointestinal discomfort in IBS sufferers at culinary use levels.

Ibd — Pungent sulphur compounds from garlic flavourings may exacerbate gut inflammation or bowel symptoms in individuals with active inflammatory bowel disease; medical guidance is recommended.

Infants — Processed foods containing synthetic flavourings, including nature-identical garlic flavouring, are generally not recommended for infants under 12 months, whose renal and hepatic detoxification capacity is immature.

Research citations

The sources behind this verdict.

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

Independently researched6 citations