Ingrédient · Parfum
Natural flavouring
Aussi appelé : aromas naturales, natürliches Aroma
A legal label for plant- or animal-derived flavour compounds, not one specific chemical.
"Natural flavouring" is a regulatory category, not a single substance - it covers extracts or isolated compounds from natural sources used to add taste or smell. Individual flavouring substances are safety-reviewed before use, but because the label doesn't say which ones are inside, allergen or sensitivity risks can't be checked from the name alone.
Affiché en anglais — la traduction arrive.
Why it matters
"Natural flavouring" (or "natural flavour") is a legal term for substances obtained from plants, animals or microorganisms - through pressing, distillation, fermentation, or extraction - and used in tiny amounts to give food or drink a taste or smell. It is not a chemical name; it can hide dozens of possible compounds, from citrus oils to vanilla extract to fermentation-derived esters. In the body it works the same way any flavour molecule does: it triggers taste and smell receptors. For most people this is harmless. The main concern is that people with specific allergies (e.g. to citrus, nuts, dairy-derived compounds) can't tell from the label whether a trigger ingredient is present.
