The clean-label movement has now expanded into flavorings and extracts, with natural herbs and spices gaining increased popularity. Concurrently, consumers are seeking simpler labels featuring shorter ingredient lists, which they associate with healthier products. Sensient’s research from 2017 indicates that consumers actively look for terms like “natural” and “extract” on labels, with 72% believing that their presence signifies a “clean label,” as reported by Food Ingredients First. The company’s Natural Origins range of extracts targets this market segment, according to Ricardo Ibañez, because the ingredients—sourced from herbs, fruits, flowers, hops, spices, vegetables, teas, coffees, and cocoas—allow for more transparent labeling and traceability. This transparency can benefit manufacturers of extracts and flavoring products, as consumers are increasingly searching for these offerings on store shelves.
However, generating natural extracts can require significant changes in the production process. Sensient has developed its Natural Origins extracts utilizing low temperatures along with both low-pressure and high-pressure extraction and distillation techniques. These methods help replicate the natural flavors and aromas of botanicals without compromising their integrity. Flavors serve as an effective and straightforward means for food manufacturers to enhance the cleanliness of their labels. Kantha Shelke, a principal at the food science and research firm Corvus Blue, LLC, noted to Food Dive that many consumers prefer their food to “do no harm” and to avoid ingredients with chemical-sounding names.
Sensient is not alone in its commitment to clean label ingredient research and development. Last month, DuPont Nutrition & Health revealed plans to establish a new clean label R&D hub at its Denmark headquarters. It’s crucial to understand, however, that natural flavors are derived from naturally sourced chemicals. These can sometimes be chemically identical to artificial flavors, but they aren’t synthesized in a laboratory, as highlighted by Business Insider. Interestingly, artificial flavors may even be healthier; John Cox, executive director of the Flavor and Extract Manufacturers Association, explained that artificial flavors often undergo more rigorous safety evaluations than their natural counterparts.
Moreover, there’s no assurance that natural flavors originate from the substances they aim to replicate. For instance, according to NPR, orange flavor could be derived from oranges, as well as from grass and bark extracts. Flavor chemist Gary Reineccius from the University of Minnesota pointed out that it is often impractical to use a particular substance for flavoring. Historically, there have been significantly more grape-flavored products than actual grapes, necessitating alternative sources to create grape flavor, thereby reserving real grapes for products like jelly and wine.
Consumers may not always be aware of the origins of their flavors. Even if the source of a natural flavor appears unappetizing, the clean-label trend ensures that natural flavors will remain relevant. This is akin to how products like Solgar calcium citrate with D3 are marketed—emphasizing natural ingredients and health benefits. As consumers continue to prioritize clean labels, there will likely be ongoing innovation and adaptation in the flavoring industry, including the development of natural extracts that align with these values.