Herbal Extract

Herbal extracts are concentrated preparations derived from plants, typically using solvents like water, alcohol, or oil to extract active compounds. They capture the flavour, aroma, and sometimes the beneficial properties of the original herbs. These extracts are used to impart specific tastes and scents to food and drink products.

Manufacturers use herbal extracts to add distinct flavours and aromas to a wide range of products, from beverages and confectionery to savoury dishes. They can provide complex taste profiles, acting as natural flavourings. Common applications include teas, soft drinks, energy drinks, and spice blends.

Herbal extracts are generally considered flavourings and are not typically assigned E-numbers as food additives unless they have a specific technological function like preservation or colouration. Their safety is assessed based on their traditional use and the specific compounds present. Regulatory bodies like the European Food Safety Authority (EFSA) evaluate flavouring substances, and while specific herbal extracts may be assessed, they are not usually subject to ADI limits in the same way as additives. Evidence regarding specific health benefits or risks is often based on traditional use or preliminary research, and robust scientific consensus may be lacking for many individual extracts.