Food Labels

What ‘Natural’ Really Means (According to the FDA) And Why its Misleading

Walk down any grocery store aisle and you’ll see it everywhere: “natural,” “all-natural,” “made with natural ingredients.” The word signals health, simplicity, and trust. But legally speaking, “natural” is one of the least regulated—and most misunderstood—terms on food labels.

Many consumers assume “natural” means no chemicals, no processing, and no artificial substances. In reality, the legal definition is far narrower, more nuanced, and often surprisingly permissive.

This article breaks down:

  • What “natural” legally means in the U.S.
  • Who regulates it (and who doesn’t)
  • How additives and processing aids complicate the label
  • Why the definition is intentionally blurry
  • What a food actually needs to qualify as “natural”

The Short Answer: “Natural” Has No Formal FDA Definition

The most important thing to understand is the FDA does not have a legally binding definition of “natural” for food labels. Instead, the FDA relies on a long-standing policy statement, not a regulation.

According to the FDA:

“The FDA considers the term ‘natural’ to mean that nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food”. The issue with a true binding definition for what is “natural” is complex and a rigid definition could exclude many common foods.

Food Additives

Food Additives are slightly more straight forward so I’ll start with these. They are substances added to a food that:

  • Become part of the final product
  • Affect flavor, texture, shelf life, or appearance
  • Must be listed on the label

If a food contains an artificial preservative, artificial flavor, or synthetic color, it generally cannot be labeled “natural.” So, as the wording suggests, if it is added to the product and impacts the final outcome of the product it must be listed on the ingredient line. What gets complicated is when you look into how these food additives were made (I dive into this more below).

Processing Aids: The Invisible Gray Area

One of the most confusing aspects of the “natural” label (and one of my issues with the system) is the role of processing aids.

What Are Processing Aids?

Processing aids are substances used during food production that:

  • Serve a technical function during processing (anti-foams, solvents, enzymes, filtration aids)
  • Are removed before the final product or
  • Remain only in trace amounts with no functional effect

Because of this, they do not have to appear on the ingredient list. So, you can add an anti-foam to a product so there’s no foaming during production (causing a whole mess of issues) and because it is considered a ‘processing aid’ it does not have to be listed on the label.

Can Processing Aids Be Synthetic?

Yes—and this is where the “natural” label gets blurry.

A food can legally be labeled “natural” even if synthetic processing aids were used, as long as:

  • They are not present in meaningful amounts in the final product
  • They do not alter the food’s essential character (no impact to taste, color, texture, etc…)

Other examples:

  • Hexane may be used to extract oils (I discuss this more in my post about seed oils Seed Oils: What the Science Actually Shows)
  • Synthetic enzymes may be used in juice clarification
  • Chemical solvents may be used in flavor extraction

As long as the final food contains no added artificial or synthetic ingredients, the FDA generally does not object to the use of the term “natural.”

Because they aren’t required to be disclosed, two products labeled “natural” may be manufactured in dramatically different ways and this means consumers can’t tell from the label alone how a food was processed and if synthetic materials were used.

Additives vs. Processing Aids: A Legal Distinction Consumers Rarely See

“Natural” vs. “Derived From Natural Sources”

Another major source of confusion is the phrase “derived from natural sources.” From a regulatory perspective:

  • A substance can originate from a plant or animal, be chemically altered, still be considered “naturally-derived”

This does not automatically make it “natural” under FDA policy—but it often falls into a gray enforcement zone.

Examples include:

  • Citric acid produced via microbial fermentation
  • Natural flavors created through chemical reactions
  • Vitamins synthesized to match naturally occurring molecules

While these ingredients may not be “artificial” in the traditional sense, they are highly processed—yet still commonly found in foods labeled “natural.”

What Is a Natural Flavor?

Few ingredients illustrate the ambiguity better than natural flavors. According to FDA regulations (21 CFR §101.22): A natural flavor is derived from:

  • Plant or animal sources including spices, fruits, vegetables, herbs, meat, or dairy

But there’s a catch:

The final flavoring substance may be produced using solvents, enzymes, heat, and chemical reactions. As long as the source is natural, the processing method can be extensive.

That means “Natural strawberry flavor” may have been extracted, concentrated, and chemically manipulated and contain dozens of compounds. The flavor must come from a natural source (it could be a plant or fruit that tastes similar to a strawberry) then can be modified with solvents or other chemicals. These solvents, carriers, or processing aids do not need to be natural. The FDA only looks at the flavor compound to see if it was derived from a natural source.

Why the Definition of “Natural” Is Intentionally Vague

There are several reasons the definition for “natural” isn’t straight forward:

1. Food Technology Changes Rapidly

A rigid definition could quickly become outdated as:

  • New processing methods emerge
  • New ingredients are developed
  • Manufacturing evolves

2. Enforcement Is Complaint-Based

The FDA typically acts only when a consumer files a complaint or when a claim is clearly misleading

If a food generally aligns with the FDA’s policy, enforcement is unlikely.

3. Courts, Not the FDA, Often Decide

Many disputes over “natural” claims are resolved through:

  • Consumer lawsuits
  • Settlements
  • Judicial interpretations

This has resulted in inconsistent outcomes, reinforcing the ambiguity.

USDA vs. FDA: Different Standards for “Natural”

Another layer of confusion is that the USDA and FDA regulate different foods.

USDA (Meat, Poultry, Eggs)

The USDA does define “natural.”

For meat and poultry, “natural” means what you would expect:

  • No artificial ingredients
  • No added colors
  • Minimally processed

“Minimal processing” is defined as a process that does not fundamentally alter the product such as grinding, freezing, smoking, or roasting.

More importantly, the USDA approves a claim before it is in the market and the label must explain why it is being called natural.

FDA (Most Other Foods)

The FDA:

Has no binding definition for what ‘natural’ is considered and does not pre-approve labels. The FDA relies on the food industry to comply with their policies.

This means a “natural” chicken breast and a “natural” granola bar are held to very different standards.

What Does a Food Need to Be Classified as “Natural”?

Putting it all together, under FDA policy, a food labeled “natural” must generally:

  1. Contain no added artificial or synthetic ingredients
    • Including artificial colors
    • Artificial flavors
    • Synthetic preservatives
  2. Not be fundamentally altered
    • The food should resemble its original form
    • Though some processing is allowed
  3. Comply with truthful labeling
    • The claim cannot be misleading in context
    • Ingredient lists must still be accurate

That’s it.

Why “Natural” ≠ Healthy

Because the definition is so narrow, “natural” says nothing about:

  • Nutritional value
  • Sugar content
  • Fat quality
  • Sodium levels
  • Degree of processing

A product can be:

  • Ultra-processed
  • High in sugar
  • Low in nutrients
  • Made with refined ingredients

And still legally call itself “natural.”

How Consumers Can Read Between the Lines

If you want to go beyond the marketing:

  • Read the ingredient list, not the front label
  • Look for short, recognizable ingredients
  • Be cautious with vague terms like:
    • “Natural flavors”
    • “Nature-identical”
    • “Derived from”
  • Understand that processing matters, even if it isn’t disclosed

For many shoppers, certifications like:

  • USDA Organic
  • Non-GMO Project Verified
  • Third-party additive standards

Provide clearer guardrails than the word “natural” alone.

The Bottom Line

“Natural” is not a guarantee—it’s a policy-based marketing term, not a legal seal of purity.

While it does prohibit certain artificial additives, it allows:

  • Significant processing
  • Undisclosed processing aids
  • Highly manipulated ingredients derived from natural sources

Understanding this nuance empowers consumers to make choices based on substance, not slogans.

Sources & References

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