Substances extracted or derived solely from plant or animal matter, produced through fermentation, distillation, or similar processes, and conforming to organic standards, are utilized to impart taste profiles to foods and beverages. An instance includes using citrus peel extracts from organically grown lemons to provide a zesty note in a beverage formulation. These components must adhere to specific regulatory requirements concerning sourcing and processing methods.
The use of such ingredients is driven by consumer demand for products perceived as healthier and more environmentally conscious. Historically, flavorings were primarily sourced directly from nature; contemporary applications aim to replicate traditional methods while ensuring compliance with modern food safety and organic certification protocols. The appeal lies in the perceived connection to wholesome, unprocessed origins.
