Natural flavors are extracted from animals and plants for the purpose of creating flavor enhancers to be used in processed foods. The term natural flavor refers to the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which have 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.
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