Herbal Extracts

Herbal extracts are concentrated preparations derived from plants, typically using solvents like water, ethanol, or oil to isolate specific compounds. These extracts capture the flavour, aroma, or beneficial properties of the original herbs. They are commonly produced through methods such as maceration, percolation, or supercritical fluid extraction.

Manufacturers use herbal extracts to impart distinct flavours and aromas to food and drink products. They can also contribute to the perceived health benefits or functional properties of a product. Herbal extracts are frequently found in beverages, confectionery, baked goods, and savoury dishes.

Herbal extracts are generally considered flavourings or ingredients rather than food additives, and are not typically assigned E-numbers. Their safety is assessed based on the specific plant material and the extraction process. While many herbal ingredients have a long history of traditional use, scientific evidence for specific health benefits at typical dietary intake levels can vary. Regulatory bodies like the European Food Safety Authority (EFSA) evaluate the safety of specific compounds if they are used as flavourings or in novel foods. Some herbal extracts may interact with medications, and individuals with specific health conditions or allergies should exercise caution.