Editing Flavoring (section)

==Dietary restrictions==
Food manufacturers are sometimes reluctant to inform consumers about the source and identity of flavor ingredients and whether they have been produced with the incorporation of substances such as animal byproducts.{{Citation needed|date=October 2012}}  Some flavor ingredients, such as [[gelatin]], are produced from animal products.  Some, such as [[glycerin]], can be derived from either animal or vegetable sources.  And some extracts, such as vanilla, may contain alcohol. Many groups such as [[Jews]], [[Jainism|Jains]], [[Hindus]], and [[Muslims]], as well as [[vegans]] follow dietary restrictions which disallow the use of animal byproducts and/or alcohol in certain contexts.  In many Western countries, some consumers rely on a Jewish [[kosher]] [[pareve]] certification mark to indicate that natural flavorings used in a food product are free of meat and dairy (although they can still contain fish). [[The Vegan Society]]'s Sunflower symbol (which is currently used by over 260 companies worldwide) can also be used to see which products do not use any animal ingredients (including flavorings and colorings).{{Citation needed|date=October 2012}}

Similarly, persons with known [[Food sensitivity|sensitivities]] or [[Food allergy|allergies]] to food products are advised to avoid foods that contain generic "natural flavors" or to first determine the source of the flavoring before consuming the food.<ref>{{cite web|url=http://www.foodsafetynews.com/2015/12/attention-allergy-sufferers-beware-of-natural-flavors|title=Attention, Allergy Sufferers: Beware of Natural Flavors|date=2 December 2015|website=Food Safety News|access-date=3 February 2018|archive-date=3 February 2018|archive-url=https://web.archive.org/web/20180203181604/http://www.foodsafetynews.com/2015/12/attention-allergy-sufferers-beware-of-natural-flavors/|url-status=live}}</ref> Such flavors may be derived from a variety of source products that are themselves common [[allergen]]s, such as [[Dairy allergy|dairy]], [[Soy allergy|soy]],<ref>{{Cite web |url=http://www.allergyadvisor.com/hidden.htm |website=Allergy Advisor |title=Hidden Allergens in Foods |access-date=27 December 2011 |archive-date=27 December 2011 |archive-url=https://web.archive.org/web/20111227173750/http://allergyadvisor.com/hidden.htm}}</ref> [[sesame#Allergy|sesame]],<ref>{{Cite web |url=http://www.kidswithfoodallergies.org/resourcespre.php?id=107 |website=Kids with Food Allergies Foundation |title=Sesame Allergy: A growing food allergy |access-date=27 December 2011 |archive-date=21 April 2012 |archive-url=https://web.archive.org/web/20120421021345/http://www.kidswithfoodallergies.org/resourcespre.php?id=107}}</ref> [[Egg allergy|eggs]], and [[Nut allergy|nuts]].<ref>{{Cite web |url=http://www.cspinet.org/nah/04_01/ |website=Center for Science in the Public Interest |title=Food Allergies |access-date=27 December 2011 |archive-url=https://web.archive.org/web/20110826044631/http://www.cspinet.org/nah/04_01/ |archive-date=26 August 2011 }}</ref>
In the EU, nevertheless, this information is available in the labeling. Regulation (EU) No 1169/2011 on the provision of food information to consumers, states in article 9 that any ingredient or processing aid listed in Annex II (of the aforementioned Regulation) or derived from a substance or product listed in Annex II causing allergies or intolerances used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form must be included in the labeling.<ref>Regulation (EU) no 1169/2011 of the European parliament and of the council of 25 October 2011</ref>