Natural Flavors
A legal loophole allowing up to 100+ unlisted chemical adjuncts.
By FDA definition, a Natural Flavor is a substance extracted, distilled, or otherwise derived from a plant or animal source (fruit, meat, dairy, herbs, etc.).
The Catch: While the starting material must be natural, the final product is often highly processed. Flavorists use enzymes, solvents, and high heat to isolate specific molecules. Furthermore, a "Natural Flavor" can contain upwards of 50 to 100 "incidental additives"—such as solvents, emulsifiers, and preservatives—that do not have to be disclosed on the label.
The shift toward "Natural Flavors" gained momentum in the 1960s and 70s as consumer skepticism toward "artificial" ingredients grew.
Excitotoxicity: Some natural flavors contain high concentrations of glutamate or hydrolyzed proteins, which can act as excitotoxins, overstimulating neurons in sensitive individuals.
The "Bliss Point": Natural flavors are engineered to reach the "Bliss Point"—the perfect ratio of flavor intensity that triggers a massive dopamine release, encouraging addictive eating patterns.
Digestive Disruption: The undisclosed solvents (like propylene glycol) used to carry these flavors can, in high amounts, affect the gut lining and microbiome.