Agriculture Reference
In-Depth Information
1
Defi ning the term 'natural' in the context
of food products
D. Baines, Baines Food Consultancy Ltd, UK
Abstract:
The challenge facing food ingredient, additive and fl avourings manufacturers
is to supply natural materials that comply with local regulations and accepted defi nitions
of 'natural'. Fundamental disagreements between defi nitions of 'natural' for fl avourings
result in materials being classed as natural in one region of the world but not in another,
creating problems for food labelling and international trade. For other ingredient and
additive groups, food manufacturers and suppliers create the rules to suit in the absence
of regulatory guidance. There is a clear need for a defi nition or sound guidance on the
word 'natural' that can be applied widely across foods and food ingredient groups, is
accepted by the general public, and will not mislead. This chapter reviews the defi nitions
of 'natural' in international regulations and guidance and seeks to determine how they are
applied, what natural actually means, and whether it is feasible to defi ne it in a way that
satisfi es all stakeholders.
Key words:
natural, fl avouring, fl avouring substance, fl avouring preparation, thermal
process fl avouring, precursor fl avouring, food additive.
1.1 Introduction
We all instinctively understand the word 'natural' and at a superfi cial level we are
all comfortable with its meaning. The consumer wants to consume natural food,
and food companies and retailers are striving to satisfy that demand - nothing
could be simpler. But when we start to delve into the deeper meaning of the
word natural and apply this to food we encounter a number of problems and
inconsistencies with the consumer 'understanding' of natural, the use of chemicals
in food and the application of industrial processes to food.
The average consumer may understand that foods are packages of chemicals -
some of low molecular weight and volatility that we can smell them, some water
soluble that we taste, some creating the colour of foods, some vitamins and
