gotsnowgotslush
skates like Eck
- Joined
- Dec 24, 2007
- Posts
- 25,720
All natural?
The exact definition of natural flavorings & flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows:
"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."
The customer asks the company-
"Natural Flavors is the first item listed on the ingredient list.
What is it? What is it made of? How is it made?"
The company responds to a customer-
"The natural flavoring is a natural cinnamon flavor derived from the oil extractive, part or in whole, and from oil extracts of citrus which could include mandarin orange,
orange, tangelo or tangerine. The specific components are proprietary.
If need to be known for a medical reason, your physician may contact us in writing with the specific request.
There is no MSG or gluten in the blend or flavors used."
(The customer is not told that the cinnamon- like flavor is used to make the product taste sweet.)
Gary Reineccius, a professor in the department of food science and nutrition at the University of Minnesota says-
“The distinction in flavorings--natural versus artificial--comes from the source of these identical chemicals and may be likened to saying that
an apple sold in a gas station is artificial and one sold from a fruit stand is natural.”
He also says, “Artificial flavorings are simpler in composition and potentially safer because only safety-tested components are utilized.
Another difference between natural and artificial flavorings is cost. The search for "natural" sources of chemicals often requires that a
manufacturer go to great lengths to obtain a given chemical…. Furthermore, the process is costly. This pure natural chemical is identical
to the version made in an organic chemist’s laboratory, yet it is much more expensive than the synthetic alternative. Consumers pay a lot
for natural flavorings. But these are in fact no better in quality, nor are they safer, than their cost-effective artificial counterparts.”
Four categories of organic labels were approved by the USDA, based on the percentage of organic content: 100% Organic, Organic,
Made with Organic Ingredients, and Less than 70% Organic.
Natural flavors, then, can be considered NOP compliant as “organic” when used under the 95% rule
(flavorings constitute 5% or less of total ingredients and meet that meet the appropriate requirements)
if their organic counterparts are not available. “Made with organic ingredients” can be used on any product with
at least 70% organically produced ingredients.”
The exact definition of natural flavorings & flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows:
"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."
The customer asks the company-
"Natural Flavors is the first item listed on the ingredient list.
What is it? What is it made of? How is it made?"
The company responds to a customer-
"The natural flavoring is a natural cinnamon flavor derived from the oil extractive, part or in whole, and from oil extracts of citrus which could include mandarin orange,
orange, tangelo or tangerine. The specific components are proprietary.
If need to be known for a medical reason, your physician may contact us in writing with the specific request.
There is no MSG or gluten in the blend or flavors used."
(The customer is not told that the cinnamon- like flavor is used to make the product taste sweet.)
Gary Reineccius, a professor in the department of food science and nutrition at the University of Minnesota says-
“The distinction in flavorings--natural versus artificial--comes from the source of these identical chemicals and may be likened to saying that
an apple sold in a gas station is artificial and one sold from a fruit stand is natural.”
He also says, “Artificial flavorings are simpler in composition and potentially safer because only safety-tested components are utilized.
Another difference between natural and artificial flavorings is cost. The search for "natural" sources of chemicals often requires that a
manufacturer go to great lengths to obtain a given chemical…. Furthermore, the process is costly. This pure natural chemical is identical
to the version made in an organic chemist’s laboratory, yet it is much more expensive than the synthetic alternative. Consumers pay a lot
for natural flavorings. But these are in fact no better in quality, nor are they safer, than their cost-effective artificial counterparts.”
Four categories of organic labels were approved by the USDA, based on the percentage of organic content: 100% Organic, Organic,
Made with Organic Ingredients, and Less than 70% Organic.
Natural flavors, then, can be considered NOP compliant as “organic” when used under the 95% rule
(flavorings constitute 5% or less of total ingredients and meet that meet the appropriate requirements)
if their organic counterparts are not available. “Made with organic ingredients” can be used on any product with
at least 70% organically produced ingredients.”
" face, all the time v.v")
