Plant extracts

Plant extracts are derived from various parts of plants, such as leaves, flowers, roots, or seeds. They are obtained through processes like solvent extraction, distillation, or pressing, which isolate specific compounds responsible for flavour, colour, or other properties. These extracts capture the essence of the plant material they originate from.

Manufacturers use plant extracts primarily to impart or enhance flavour and aroma in food products. They can also contribute to natural colour. Common applications include baked goods like gingerbreads, dairy products such as yogurts, and confectionery.

Plant extracts are generally considered safe when used as food ingredients. Many are not classified as food additives and are used for their flavouring properties. Regulatory bodies like the European Food Safety Authority (EFSA) evaluate flavourings, and while specific evaluations for every single plant extract may vary, they are permitted for use in the UK if they comply with relevant food law. Evidence on health effects at typical consumption levels is generally limited, as they are used in small quantities for sensory properties rather than as sources of significant nutrients or bioactive compounds.