Nature-Identical Raisin Flavour

About

What it is and where it shows up.

Nature-identical raisin flavour is a compounded flavouring preparation composed of one or more synthetically produced chemical substances that are chemically identical to aroma and taste compounds naturally found in raisins (dried grapes), such as esters, aldehydes, furanones, and organic acids. It is used in bakery products, cereals, confectionery, dairy, and beverages to impart or reinforce a raisin-like flavour without requiring the use of actual raisin extract.

Safety summary

The regulatory and scientific consensus.

As a category of nature-identical flavouring substances, raisin flavour is evaluated under the same regulatory frameworks applied to all chemically defined flavourings, which require demonstrated safety at intended use levels. No specific toxicological concerns, IARC classification, or ADI restriction have been established by EFSA, JECFA, or the FDA for nature-identical raisin flavour as a class; individual constituent molecules may carry their own assessments. At typical food-use concentrations, nature-identical flavourings of this type are broadly considered safe for the general adult population, though individuals with grape or sulfite sensitivities should exercise caution given the raisin-derived flavour profile and possible carrier ingredients.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Regulated under Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties. Authorised flavouring substances are listed in Annex I (the Union List). Nature-identical substances as a distinct labelling category were removed under this regulation; constituent substances must each appear on the Union List. EFSA's FAF Panel evaluates safety of individual flavouring substances prior to authorisation. No specific entry for 'raisin flavour' exists; permissibility depends on the safety status of each constituent chemical in the preparation.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Flavouring agents, including nature-identical flavourings, are permitted under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 at GMP levels. FSSAI does not maintain a specific positive list entry for 'nature-identical raisin flavour'; permissibility is governed by the general flavouring provisions and the requirement that constituents must be safe and of food-grade quality. Labelling must declare 'flavouring agent (nature identical)' or equivalent.source
FDA (Food and Drug Administration) (United States)	Approved	Synthetic (nature-identical) flavouring substances used at GMP levels are regulated under 21 CFR 172.515. The Flavor and Extract Manufacturers Association (FEMA) Expert Panel independently assesses GRAS status of flavouring substances; FDA has consistently recognised FEMA GRAS designations. No specific CFR entry exists for 'raisin flavour' as a composite; each constituent substance must individually qualify as GRAS or an approved food additive. Manufacturers are responsible for ensuring safety of the complete formulation.

Who should approach with care

Whose guidance would steer them away.

Sulfite Sensitivity — Commercial raisin flavour preparations may incorporate sulfite-based carriers or be modelled on sulfite-containing raisin chemistry; individuals with documented sulfite sensitivity should verify the specific formulation with the manufacturer.

Other — Individuals with grape or Vitis vinifera allergy should exercise caution, as raisin-flavour constituent molecules may be derived from or mimic grape-origin compounds that could cross-react in highly sensitive individuals.

Infants — EFSA's guidance on flavourings notes specific consideration is required for infants below 16 weeks of age, as flavouring safety data may not cover this population group; raisin flavour in foods intended for very young infants should be used only where specifically assessed.

Research citations

The sources behind this verdict.

1FDA. Food Additive Status List — Synthetic Flavoring Substances (21 CFR 172.515). fda.gov
2PubMed. Natural food flavours: a healthier alternative for bakery industry — a review, 2024. pmc.ncbi.nlm.nih.gov
3PubMed. The safety evaluation of food flavouring substances: the role of metabolic studies, 2018. pmc.ncbi.nlm.nih.gov
4EFSA. 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. food.ec.europa.eu
5WHO. Codex Alimentarius Guidelines for the Use of Flavourings (CAC/GL 66-2008), 2008. fao.org

Independently researched5 citations