"Natural flavors" and "natural flavor"

Established

What it is

A regulated term in both US (FDA) and Canadian (CFIA) labelling for flavouring substances derived from natural (vs. synthetic) sources. In both jurisdictions, the source organism — plant, animal, or fermentation — is NOT required to be disclosed. The flavour compound itself can include proteins, sugars, and other derived components.

Relevant concerns

Soy
Soy-derived flavoring components are common and not disclosed.
Gluten
Wheat-derived flavoring components are possible.
Nightshade
Tomato, pepper, and paprika extracts are commonly used.
High FODMAP
Garlic, onion, and chicory commonly hide under this label.
Dairy
Milk-derived flavor compounds (e.g., diacetyl) are possible.
AIP (Autoimmune Protocol)
Generally excluded on AIP elimination.

This entry is informational. It isn't a substitute for medical advice or a manufacturer's disclosure. When source matters and you can't tell from the label, contact the manufacturer.

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