Natural extract

Natural extracts are derived from plant or animal materials, such as fruits, vegetables, herbs, spices, or flowers. They are obtained through various processes like distillation, pressing, or solvent extraction to capture specific flavours, colours, or active compounds. These extracts are used to impart or enhance sensory qualities in food products.

Manufacturers use natural extracts to add or boost flavour and aroma in a wide range of foods, including confectionery, baked goods, beverages, and sauces. They can also contribute to the natural colour of products. Their versatility makes them a popular choice for achieving authentic taste profiles.

Natural extracts are generally considered safe when used as flavourings. They are not typically assigned E-numbers as they are not classified as food additives under UK law when used solely for flavouring purposes. Regulatory bodies like the European Food Safety Authority (EFSA) evaluate flavouring substances, but specific evaluations for every natural extract are not always publicly detailed. Evidence regarding health impacts at typical consumption levels is limited, but they are not associated with significant health concerns.