Natural food

Natural foods and all natural foods are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is often assumed to imply foods that are minimally processed and whose ingredients are all natural products (in the chemist's sense of that term), thus conveying an appeal to nature. But the lack of standards in most jurisdictions means that the term assures nothing. In some countries, the term “natural” is defined and enforced. In others, such as the United States, it is not enforced.

“Natural foods” are often assumed to be foods that are minimally processed, or do not contain any food additives, or do not contain particular additives such as hormones, antibiotics, sweeteners, food colors, or flavorings that were not originally in the food. In fact, many people (63%) when surveyed showed a preference for products labeled "natural" compared to the unmarked counterparts, based on the common belief (86% of polled consumers) that the term "natural" indicated that the food does not contain any artificial ingredients. The terms are variously used and misused on labels and in advertisements.

The international Food and Agriculture Organization’s Codex Alimentarius does not recognize the term “natural” but does have a standard for organic foods.

Fundamentally, almost all foodstuffs are derived from the natural products of plants and animals

In the United Kingdom, the Food Standards Agency has published criteria for the use of several terms in food labeling. The guidance, in general, restricts the use of natural to foods that have “ingredients produced by nature, not the work of man or interfered with by man.” Natural flavorings are explicitly defined by separate laws.

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