Scientists reviewed 35 natural flavoring ingredients made from plants like pepper, ginger, and pine to make sure they’re safe for people to eat. These flavors are commonly added to foods to make them taste better. The research team looked at what’s inside each flavor, how much people typically eat, and whether any of the ingredients could cause health problems. After careful study, they decided that all 35 of these natural flavors are safe to use in foods when used in normal amounts. This helps food companies know which plant-based flavors they can safely add to products.

The Quick Take

  • What they studied: Whether 35 natural flavoring ingredients made from common plants are safe for people to eat in foods
  • Who participated: This wasn’t a study with human participants. Instead, experts reviewed scientific information about flavoring ingredients from plants like pepper, ginger, juniper, and pine
  • Key finding: All 35 natural plant flavors tested were found to be safe for use in foods at the amounts people normally eat them
  • What it means for you: The spices and plant flavors commonly added to foods you eat are considered safe by food safety experts. However, this only applies to normal food use—not dietary supplements or other products

The Research Details

This was a safety review, not an experiment with people or animals. A panel of expert scientists looked at 35 different natural flavoring ingredients made from plant sources. For each flavor, they identified all the chemical compounds inside it and organized them into groups based on similar properties.

The experts then used a special method called the Threshold of Toxicological Concern (TTC) approach. This is a careful way to estimate whether the amounts of these ingredients that people eat in food could cause any harm. They looked at how much of each ingredient people typically consume, how the body breaks down these ingredients, and whether any could cause damage to cells or genes.

The review included looking at scientific studies about how these ingredients are absorbed by the body, how they’re processed, and any potential toxic effects. The panel focused only on use in regular foods, not in dietary supplements or other products.

This type of expert review is important because it helps protect people’s health. Food companies need to know which flavoring ingredients are safe to use. By carefully examining the science, experts can make sure that the flavors added to foods won’t cause health problems when eaten in normal amounts. This review helps set standards that food companies follow.

This review was conducted by the Flavor and Extract Manufacturers Association’s Expert Panel, which is a recognized authority in food safety. The panel used established scientific methods for evaluating safety. However, this is a review of existing research rather than new experiments, so it depends on the quality of previous studies. The evaluation was conservative, meaning they erred on the side of caution when assessing safety.

What the Results Show

The expert panel evaluated 35 natural flavor complexes from 17 different plant genera, including well-known sources like pepper (Piper), ginger (Zingiber), and various pine and conifer species. All 35 flavoring ingredients were determined to be generally recognized as safe (GRAS) for use in foods.

The flavors were evaluated by breaking down their chemical components into groups with similar properties. For each group, scientists estimated how much people eat and compared it to safe levels established through toxicology research. None of the ingredients exceeded safety thresholds at normal consumption levels.

The panel reviewed information about how the body absorbs and processes these ingredients, as well as any potential risks like genetic damage. Based on available scientific data, they found no safety concerns for the identified constituents when used as food flavoring ingredients.

The review included evaluation of absorption and metabolism data, showing how the body processes these plant-based ingredients. The panel also examined genotoxicity data—information about whether these ingredients could damage genes. No concerning findings were identified in these areas. The evaluation was specifically limited to food use and does not apply to dietary supplements or other product categories.

This is the thirteenth in a series of safety reviews by the FEMA Expert Panel evaluating natural flavor ingredients. Previous reviews in this series have evaluated other plant-based flavors using the same careful, constituent-based approach. This review continues the established pattern of thorough safety evaluation for plant-derived flavoring ingredients.

This review only examined safety for use in foods at normal consumption levels. It does not cover use in dietary supplements, medicines, or other products where amounts might be different. The evaluation depends on the quality and completeness of existing scientific research—if important studies are missing, the conclusion might be incomplete. The review focuses on safety at typical use levels and may not address what happens if someone consumes much larger amounts. Additionally, the review was conducted by industry-affiliated experts, though they used established scientific methods.

The Bottom Line

Based on this expert review, natural flavoring ingredients from pepper, ginger, pine, and related plants are safe to consume in foods at normal levels (High confidence). These flavors can be safely used in food products according to their intended purposes. This applies to typical food consumption, not to dietary supplements or concentrated forms (Moderate confidence for other uses).

Food manufacturers and companies should care about this research because it tells them which natural flavors are safe to use. Consumers who eat foods with these natural flavors can feel confident they’re safe at normal consumption levels. People with specific allergies to plants like pepper or ginger should still avoid products containing those flavors. This review does not apply to people taking dietary supplements containing these ingredients in concentrated forms.

Since these are flavoring ingredients already in foods you eat, there’s no waiting period. The safety applies to current and ongoing consumption at normal food levels. If you’re concerned about a specific ingredient, you would notice any reaction immediately, though serious reactions are not expected based on this safety review.

Want to Apply This Research?

  • Track which natural flavoring ingredients you consume by logging foods containing pepper, ginger, pine, or other plant-based flavors. Note the frequency and amounts to establish your typical consumption pattern and ensure it remains within normal ranges.
  • Use this information to feel confident about foods containing natural plant-based flavors. If you’ve been avoiding foods with these flavors due to safety concerns, you can now include them in your diet. Read food labels to identify which natural flavors are in your foods and track them over time.
  • Maintain a simple log of flavored foods consumed weekly. Track any digestive or allergic reactions (unlikely based on this review) to establish your personal tolerance. Monitor that your consumption remains at typical food levels rather than concentrated supplement levels.

This review evaluates the safety of natural flavoring ingredients in foods at normal consumption levels. It does not apply to dietary supplements, medicines, or concentrated forms of these ingredients. Individual allergies or sensitivities to specific plants (like pepper or ginger) are not addressed by this review. If you have a known allergy to any plant source, avoid products containing that ingredient. This information is for educational purposes and should not replace advice from your doctor or healthcare provider, especially if you have health conditions or take medications. Always consult a healthcare professional before making significant dietary changes or if you experience unusual reactions to foods.