A client just asked me about this Almond Milk Creamer. Check it out…
There it is again that ambiguous ingredient “natural flavor” Research shows that even with all the regulations and new organic certifications it’s a confusing and misleading mess!
The definition of natural flavor under the Code of Federal Regulations is: “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” (21CFR101.22).
Certainly a mouthful!
In other words, it could include beef by-products, but not necessarily.
Any other added flavor therefore is artificial. (Although monosodium glutamate, or MSG, used to flavor food must be declared on the label as such, similar additives or derivatives of MSG that are not exactly that chemical could be listed as natural flavoring. Example of these are autolyzed yeast extract and hydrolyzed soy protein). Both artificial and natural flavors are made by “flavorists” in a laboratory by blending either “natural” chemicals or “synthetic” chemicals to create flavorings.
Gary Reineccius, a professor in the department of food science and nutrition at the University of Minnesota, explains that the distinction between natural and artificial flavorings is based on the source of these often identical chemicals. In fact, he says, “artificial flavorings are simpler in composition and potentially safer because only safety-tested components are utilized.
End result: Consumers wind up paying the price for natural flavorings, and according to Reineccius, these are in fact no better in quality, nor are they safer, than their cost-effective artificial counterparts.
So what about the flavorings used in organic foods? Foods certified by the National Organic Program (NOP) must be grown and processed using organic farming methods without synthetic pesticides, bioengineered genes, petroleum-based fertilizers and sewage sludge-based fertilizers. Organic livestock cannot be fed antibiotics or growth hormones. The term “organic” is not synonymous with “natural.” The USDA’s Food Safety and Inspection Service (FSIS) defines “natural” as “a product containing no artificial ingredient or added color and is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural.” Most foods labeled natural, including its flavorings, are not subject to government controls beyond the regulations and heath codes.
The NOP food labeling standards (effective October of 2002) include a National List of Allowed Synthetic and Prohibited Substances. This list has a section on allowed non-synthetic substances, some with restrictions (205.605(a)) for products labeled “organic” or “made with organic ingredients.” 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.”
According to the National List, under section 7CFR205.605(a)(9), non-agricultural, non-organic substances are allowed as ingredients that can be labeled as “organic” or “made with organic,” including “flavors, non-synthetic sources only, and must not be produced using synthetic solvents and carrier systems or any artificial preservative.” Other non-synthetic ingredients allowed in this section include: acids such as microbiologically-produced citric acid, dairy cultures, certain enzymes and non-synthetic yeast that is not grown on petrochemical substrates and sulfite waste liquor.
So, the bottom line is that you have to read those labels carefully. “Natural” might not be so natural, and that even some organic foods might contain some of these “natural flavors.” There are still many grey areas for consumers and producers alike.
Research is being done and attempts are being made to produce more organic flavorings, but the process is slow. We as consumers need to be more aware of what ingredients go into our foods and also demand that the government sticks to its responsibility to regulate these ingredients and make sure that the information is discloses on EVERY label.
Sources for this article include:
http://www.ehow.com/list_7409993_fda-regulations-natural-flavors.html
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5088008
http://www.scientificamerican.com
http://www.kisswebpage.com/msg/
The key is portion control and variety. A plate that has a little of everything is better than a plate that only has the biggest baked potato. Try and put a little of everything on your plate, even if you don’t particularly care for something. The more you try new and different foods, the more likely you are eating a balanced meal. Don’t use the biggest plate, either. Choose to fill a smaller plate or, when given a larger one, fill your plate out to the sides. Try not to stack food high. Keep it all the same level. If there is a boarder or pattern in the china, attempt to serve yourself within the lines. Be sure to get some protein, carbohydrate, vegetable and a little fat. Drink between eight and sixteen ounces of fluid with your meal, water being the first choice.
