Natural flavoring substances are extracted from plants, herbs, and spices, animals, or microbial fermentation. Even essential oils and oleoresins that are created by solvent extract with the solvent removed, herbs, spices, and sweetness are all-natural flavorings. They can be either used in their natural form or processed form for human consumption. The concept of flavor enhancement originated in Asia, where cooks added seaweed to soup stocks in order to provide a richer flavor to certain foods. The flavor-enhancing component of seaweed was identified as the amino acid l-glutamate, and monosodium glutamate (MSG) became the first flavor enhancer to be used commercially. Natural flavoring containing celery is made from celery extracts and added to foods to enhance, modify the taste and the aroma in natural food products which could have got lost due to food processing.
Avoid processed foods, read the label carefully and buy products with ingredients that you recognize.
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