FAQs
For the flavouring to be described as natural, it must be 100% derived from natural sources. If reference is also given to the source, e.g a ‘natural lemon flavouring’, then 95% of the flavouring must be derived from lemons. The remaining 5% must also be natural, but allows manufacturers to bring out different characteristics of the flavouring to suit different products. Additional rules apply for other types of natural flavourings.
All flavouring substances, natural or man-made have been through an evaluation process and been authorised as safe by the European Food Standards Agency. Rules exist for the preparation of flavouring preparations, thermal process flavourings, flavour precursors and food ingredients with flavouring properties to ensure their safe use.
A flavour enhancer does not add a flavour of its own, but instead brings out the flavour of food. Salt and monosodium glutamate (MSG; E621) are examples of flavour enhancers. They are not the same as flavourings and appear separately on a label.
It is possible for certain flavourings to contain allergens, particularly those derived from foods which are common allergens, such as nuts, wheat, mustard, shellfish etc. Where a flavouring does contain an allergen which is required to be labelled, this will be indicated on the packaging.
Flavourings have been instrumental in enabling food companies to develop food choices which contain less sugar, salt or fat whilst maintaining consumer approval. Consumers in the UK have seen a 15% reduction in sugar, 24% reduction in salt and 13% reduction in calories in the average shop over the past eight years. (Ref https://www.fdf.org.uk/fdf/what-we-do/diet-and-health/reformulation-and-portion-size/)
Without flavourings, the market for alternative proteins such as protein powders, myco-proteins or meat-effect vegetable proteins would likely be unpalatable, as flavourings mask the natural off-notes in some vegetable proteins or create meat-like flavours from non-meat ingredients to replicate the real thing.
Flavourings can contribute to a more sustainable product, albeit to a small degree as they are a tiny fraction of the overall product. Nevertheless, the industry is passionately engaged in sustainable sourcing. Flavourings are concentrated, so can offer benefits such as a lower carbon footprint in their transport, a stable way of preserving flavour out of season or from far-flung cuisines, usually without the need for refrigeration.
Not only does the use of flavourings offer a microbiologically stable solution to adding flavour to a product, but they are increasingly being extracted from food waste streams, thus actively reducing food waste. Flavour houses are also able to extract flavour from parts of fruits or vegetables often discarded, such as using both the peel and pulp from a citrus fruit.
Adjusting for flavour lost during processing is achievable with the use of flavourings as they are added in small, yet concentrated levels. A tasty product can also be more appealing to those who are losing their sense of taste, eg with age or illness.
Flavour is often the defining factor in consumer preference for one brand over another. Flavourings offer a consistent taste and are therefore pivotal in gaining and maintaining consumer loyalty and brand reputation. They also enable brands to expand into seasonal variations or fun spin-offs to capture attention. Flavourings also offer product manufacturers the possibility of producing a better-value option to widen accessibility to food products.
Flavourings are concentrated and used at very low levels – typically <1-2% in a product and do not significantly add, or negate, any nutrient in the food.
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