Natural ingredients and food safety: myths, realities, and best practices

When it comes to nutrition, dietary supplements, or innovative ingredients, the word “natural” immediately inspires trust. But is a natural ingredient always safe for consumption?

Spoiler alert : not necessarily. And this is precisely what scientists and food safety experts strive to demonstrate—with evidence to back it up.

Natural does not mean harmless

The misconception is persistent: what comes from nature cannot cause harm. Yet nature is full of active, powerful substances… sometimes toxic.

Some well-known examples include:

• Certain plants, such as belladonna or foxglove, can cause severe poisoning.

• Essential oils, which are very popular, may contain molecules with neurotoxic or irritating effects that can present a risk if not used appropriately.

• Beyond the intrinsic composition of natural products, external contamination (heavy metals, hydrocarbons, bacterial toxins, microbes…) can also render natural substances unfit for consumption.

In short: natural ≠ harmless. And this is something that national health authorities and EFSA (European Food Safety Authority) regularly remind us of through their scientific evaluation

What determines the safety of a natural ingredient

The safety assessment of an ingredient derived from natural products does not depend solely on its origin. It is based on several factors, including:

• Chemical composition: extraction, concentration, presence of secondary metabolites…

• Parts used: composition can vary greatly between a plant’s root, leaves, or fruit.

• Dose of exposure: “the dose makes the poison,” as Paracelsus once said.

• Mode of consumption: ingestion, skin application, inhalation…

• Consumer profile: healthy adult? pregnant woman? child?

A plant extract used for centuries in herbal tea can become problematic if concentrated in a dietary supplement or given to a vulnerable population.

An essential safety evaluation

In Europe, food ingredients without a significant history of consumption prior to 15 May 1997 are considered Novel Food. This means they must undergo an authorization request to the European Commission. The aim of this request is to demonstrate the safety of the Novel Food under the intended conditions of use. These often complex dossiers must provide scientific evidence, frequently supported by toxicological data, of their safety.

Even outside the Novel Food framework, all food products, including those already authorized, must be free of risk for consumers. It is the responsibility of manufacturers and/or market operators to ensure this absence of risk, by keeping up to date with regulatory and toxicological developments concerning the ingredients they use.

CEHTRA supports you in securing your natural ingredients

At CEHTRA, we support industries, start-ups, and project leaders through these complex steps of assessing the safety of their products. We offer:

• Analysis of available toxicological data on your product ingredients

• Identification of regulatory status (Novel Food or not)

• Preparation of a solid safety dossier

• Integration of digital tools to anticipate potential issues

Our specialized team helps you secure innovation without slowing down your ambitions. The goal? To launch your ingredient in full compliance, with a clear, transparent, and reassuring message for your clients and partners.

Contact Marie Liamin, Food Products Market Leader, or visit the dedicated page for more information.