"Natural Flavors": The Food Labeling Loophole That Could Be Hiding Hundreds of Chemicals in Your Food

When you pick up a box of granola bars, a bottle of sparkling water, or even a tub of ice cream, you’ll often see “natural flavors” listed in the ingredients. It sounds wholesome—maybe even healthier than “artificial flavors.” But what does this mysterious term really mean? The answer: far more than most consumers realize.

What Are “Natural Flavors,” Legally?

Under U.S. regulations, “natural flavors” are defined by the FDA as any flavoring substance whose primary function is to add flavor (not nutrition) and is derived from natural sources. These sources can include spices, fruits, vegetables, edible yeast, herbs, bark, roots, leaves, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof1 4 8. The actual regulation (21 CFR 101.22) spells it out: natural flavors can be essential oils, extracts, distillates, protein hydrolysates, or any product of roasting, heating, or enzymolysis, as long as the flavoring components come from these natural sources1 8.

The Loophole: What “Natural Flavors” Can Really Include

Here’s where it gets complicated—and concerning. The term “natural flavors” can legally encompass complex mixtures containing up to hundreds of individual chemicals, many of which are used as solvents, preservatives, or emulsifiers to stabilize or deliver the flavor7. While the flavoring component must come from a natural source, the rest of the mixture may include additives that are not required to be disclosed on the label if they do not affect flavor directly7.

Manufacturers are not required to list the specific ingredients that make up “natural flavors.” This means that behind that simple phrase, there could be a cocktail of substances—some natural, some synthetic, and some whose safety is debated—added to your food7.

Why Do Manufacturers Use “Natural Flavors”?

Cost and Consistency: Creating a flavor in a lab is often cheaper and more consistent than relying on real fruit, herbs, or spices, which can vary in taste and quality due to growing conditions.
Shelf Life: Natural flavors can be engineered to be more shelf-stable than their fresh counterparts.
Label Appeal: “Natural flavors” sounds more appealing to consumers than “artificial flavors,” even though the difference may be less significant than you think3 4.

What “Natural Flavors” Doesn’t Mean

Not Necessarily Healthier: Just because something is “natural” doesn’t mean it’s better for you. The term is about the origin of the flavoring chemicals, not their health effects3 4.
Not Free of Processing: Natural flavors can be highly processed, involving chemical reactions, heating, and even fermentation with genetically modified organisms3.
Not Transparent: You have no way of knowing exactly what chemicals are in your food unless the manufacturer voluntarily discloses them.

How to Read Labels Critically

Be Skeptical of “Natural”: Remember, “natural flavors” is a broad, loosely regulated term that can hide a multitude of ingredients.
Contact Manufacturers: If you have allergies or dietary restrictions, reach out to companies for more information about what’s in their “natural flavors.”
Choose Whole Foods: When possible, opt for products flavored with real fruits, spices, or herbs, which must be listed by name on the label.

The Bottom Line

The “natural flavors” loophole allows food manufacturers to add complex mixtures of chemicals to your food under a single, vague label. While these additives are generally recognized as safe by the FDA, the lack of transparency means you could be consuming far more than you bargained for. Reading labels with a critical eye—and understanding what’s really behind the words—empowers you to make more informed choices about what you eat1 4 7 8.

“Natural Flavors”: The Food Labeling Loophole That Could Be Hiding Hundreds of Chemicals in Your Food