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  Garlic extractive?

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  1. The FDA considers flavors "natural" if they are a natural oil, oleoresin, essence or extractive (extracts are normally made using a heating or chemical solvent process). Also included are protein hydrolysates, distillates and products of roasting, heating or enzymolysis, which contains the flavoring constituents derived from spice, fruit, vegetable, plant material, meat, dairy or fermentation products whose significant function in food is flavoring rather than nutritional.

    Sometimes, natural flavors are combined so that flavors naturally derived from additional sources go together to make a particular flavor. A natural strawberry flavor, for example, would have components of natural strawberries.

    It might be labeled “natural flavor with other natural flavors” if it is combined with other flavors that simulate, resemble or reinforce the strawberry flavor.

    Harshad Patel, Ph.D., technical director, savory flavor creation & analytical, Mastertaste, says: “Nearly all flavors can be made natural, but some are more difficult than others. Strawberries for example, may contain 400, 500 or more flavoring ingredients. Even though it exists in the natural fruit, regulations do not permit us to use those same ingredients. We are using only those which have gone through toxicological evaluation and have been approved by the FDA. That limits you to the variation and the profile that you can create to match closest to nature. For a practical purpose, it would be very difficult to compose a formulation using 500 ingredients.”

    The absurdity of - and determination to - replace truly natural whole food in products is clearly evident today.   [edit]
    Web Reference:  none



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