When a food label says, "Natural colors and flavors," what exactly does that mean?
What implications does it give the consumer with the additional word "NEW" or "New and Improved" when added to "natural?" What was it before? Does the FDA provide precise guidelines?
I can't answer all parts of the question but I all I can say is that natural colors and flavors is a generic ingredient. Soy and corn products are very commonly included in natural flavors.
Food allergies to natural ingredients often occur to what most of our bodies would perceive as safe.
I, too, have often wondered what they get away with under the labeling tactic of "natural color and flavor." Natural to what? In my opinion, such things should be required to be spelled out in the ingredients list.
As far as "new" or "new and improved," my general reaction is to run the other way. It usually means less healthy, or "improved" only by virtue of its effect on the manufacturer's bank account....i.e., more expensive for less product.
Sorry I don't have an actual answer, and can only offer an opinion....
I don't know the exact usage and regulations for this food descriptions. I do know that if they label something "New" is can only be on the label for six months and then must be removed. Natural has a lot of different meanings when it comes to food, not always healthy.
by Karen Silverman4 years ago
I know exactly what mine would be, but - I'm not telling yet...
by Evan Hutchinson7 years ago
Exactly as the title says.I'll start:Why did the cheese cross the road?
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