Natural rosemary flavouring
Natural rosemary flavouring is a flavouring ingredient obtained from rosemary (Salvia rosmarinus, syn. Rosmarinus officinalis, family Lamiaceae).
It is produced from the plant’s natural aromatic components through processes such as extraction or distillation, and is used to give foods the characteristic herbal, resinous and balsamic notes of rosemary.
It may contain various naturally occurring aromatic compounds, including 1,8-cineole, camphor, α-pinene and borneol, in proportions that vary according to the raw material and production method.
It is mainly used in meat products, savoury baked goods, sauces, seasonings, snacks, oils and prepared foods.
Some rosemary extracts also have antioxidant properties, but a natural rosemary flavouring should not automatically be considered equivalent to a standardised antioxidant rosemary extract.
The amounts used in foods are generally very small, so its nutritional contribution is negligible.
Calories
The energy value depends on the formulation and any carriers used. At normal use levels, its caloric contribution to the finished product is practically negligible.
Allergens
Rosemary is not among the major food allergens requiring mandatory declaration in the European Union. Rare individual reactions may nevertheless occur.
Assessment
An ingredient used primarily to provide flavour and aroma. At normal use levels, it presents no particular nutritional concerns.
Cons. None specific
