Natural and artificial flavors are ingredients commonly used in the food industry to enhance the taste and aroma of products. While natural flavors are derived from plant or animal sources, artificial flavors are synthesized in the laboratory.

Characteristics 

• Taste Enhancement. Both are used to enrich or recreate specific tastes and aromas in food products, contributing to making foods and beverages more appealing.
• Versatility. They can be employed in a wide range of products, including snacks, beverages, baked goods, candies, and prepared dishes.
• Cost. Artificial flavors tend to be cheaper and more stable than natural flavors, making them particularly useful in mass-produced products.
• Consistency. Artificial flavors offer a flavor consistency that can be hard to achieve with natural ingredients, especially when seasonal variations affect the availability and characteristics of natural ingredients.
• Sustainability. Natural flavors are often considered more sustainable and eco-friendly, but they may require more resources for production and extraction.

Nutrition

On the nutritional aspect, natural flavors might come from sources that contain additional nutrients, whereas artificial flavors are typically designed to mimic the taste and aroma of natural ingredients without contributing nutritional value. It's worth noting that the primary purpose of both natural and artificial flavors is to enhance taste rather than to provide nutrition. Yet, the broader context of choosing foods that are minimally processed and closer to their natural state can indeed contribute to a more nutritious diet.

Safety

Regarding safety, artificial flavors are indeed subject to rigorous testing before approval for use in food products. However, the concern about allergens in artificial flavors is understandable, as the specific components of an artificial flavor mixture might not always be fully disclosed due to proprietary reasons. This can make it difficult for individuals with allergies to identify potential allergens.

Flavourings (milk)

The legislation on Flavourings and Flavouring Substances is constantly evolving (1998, 2008, 2012) and extremely complex due to the large number of ingredients and processing procedures.

A premise : the term "Aroma" or "Flavourings" is generic, so it does not mean that the flavouring or flavourings included are obtained by natural means, but is a mixture of substances or preparations, obtained by synthetic, i.e. chemical, transformations.

Explanation :

if the diction is "Aroma" or "Flavourings", it is a chemical component that traces the taste of the ingredient, but may have no ingredient substance.