Legislation for Natural and Synthetic Flavors Used in Functional Foods and Nutraceuticals

Priyanka Bhatt, Priya Narvekar, Gulimirerouzi Fnu, Dewi Melani Hariyadi, Umi Athiyah, Yashwant V. Pathak

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


Flavor legislation refers to the review of the system regarding flavor used, and which is currently in force worldwide; permitted flavoring agents such as positive, negative and mixed lists; labeling; toxicology, use level, flavoring materials, testing its safety for use, patent protection and so on. The International Life Sciences Institute defines them as “foods that, by virtue of the presence of physiologically active components, provide a health benefit beyond basic nutrition”. Functional foods are called nutraceutical, when they aid in the prevention and/or treatment of disease(s) and/or disorder(s) other than anemia. The primary role for natural flavor in food is to contribute flavoring part rather than nutritional. The term “artificial flavor” refers to any substance, the function of which is to impart flavor that is similar to natural flavor. Flavors are an indispensable piece in the field of nutraceuticals. Chemicals can be either volatile or nonvolatile. Chemicals that cause taste sensations tend to be nonvolatile, and water-soluble.

Original languageEnglish
Title of host publicationFlavor Development for Functional Foods and Nutraceuticals
PublisherCRC Press
Number of pages16
ISBN (Electronic)9780429894206
ISBN (Print)9781138599543
Publication statusPublished - 1 Jan 2019


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