“Natural” ingredient manufacturers utilize rules set forth by organizations like FEMA and IOFI. Flavor chemists use microbes or purified enzymes to facilitate the reactions that produce flavor-impacting molecules by studying the way these molecules are made in nature. Methods now used to form “natural molecules” from plant products include fermentation, enzymology, and “soft chemistry” followed by subsequent purification or isolation such as by steam distillation, extraction, chromatography or crystallization. The drive for “Clean Labels” was born out of consumers desire to read labels and find materials they recognize from daily life. Consumers do not necessarily equate clean label to natural. A primary challenge is that the terms “Natural” and “Clean Label” are regulated and interpreted differently around the world, leading to non-uniformity on a global basis. This presentation focused on the methodology of flavor development, allowing viewers to make the best label determination for their respective products based on knowledge of natural flavor formation.
Deepthi (DK) Weerasinghe, PhD, Principal, dP3Consulting speaking on “Does Natural Flavor Imply Clean Label?” at the 2019 Clean Label Conference.
