What is the reasoning for allowing foods with ‘natural flavors’?
On the FDA website they state that it may be derived from animal products:
(3) The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors, include the natural essence or extractives obtained from plants listed in subpart A of part 582 of this chapter, and the substances listed in 172.510 of this chapter.
If there is anything of significance in there they would list it as a specific ingredient. So for example, in popcorn you might see natural butter flavor. If there’s a significant amount of butter, it would say butter. They use natural flavors to cover for some junk that they don’t want to list that is clearly not giving enough flavor to make a difference halachically.
I guess you are not understanding the logic. You might want to look into the concept more or speak to manufacturers. We know it’s true as we have been looking into these things for decades. You’re welcome to trust us, and you’re welcome not to.
Can the Rav please help us understand?
There are many Rabbanim who are attacking people who rely on ingredients due to the mystery of whats inside the “Natural Flavors”.
I’m still unsure of who something that is “milta deAvida leTaama” can be nullified.
Please spend the time looking into it as we have for decades. Understand what type of flavors are allowed to be included in “natural flavors.”
If you put bacon in a product to give a bacon flavor, for example, you cannot get away with hiding it under natural flavors. The same goes for wheat or barley.
The Natural flavor group category is limited to random flavor enhancers that are always less than sixty parts. In any case, even if they’re edible, which usually they’re not, they’re batel beshishim.
I understand that you will not stop asking the same question until either we back down or we somehow convince you.
We have been doing this type research for many decades, more than I care to admit. You are welcome to look into it for yourself. Try finding out what ingredients are grouped under the title “natural flavors.” You will find out what we have been saying for decades.
I will not continue this discussion. This is not a debate website. This is a place where people come to find out what Rav Abadi determines is the Halachah. And there you have it. Natural flavors is not a problem. Best of luck.
I received your email where you pretty much reiterate the same things that I already responded to.
This was my email response.
I wish I can help you, but you are really not listening to what I’m telling you. You have determined that because the FDA uses the term “flavoring,” it is now something that is avidi letaama and that’s it, done.
I’m telling you that it is not actually made to give flavor. Anything that gives any substantial flavor, ie: more than 1/60th, must be properly listed on its own as an ingredient. The actual use of this category is more for flavor related junk that is minute in volume. Flavor enhancers, flavor stabilizers, flavor lengtheners and so on.
I suggest that you look into it. The reality is the reality. I am not interested in convincing you, so please don’t continue responding with the same statements. I don’t know what to tell you. You’re missing some serious information both from the Halacha and from the way products are labeled.