Natural Flavourings

Natural Flavourings for Baking in Australia

Natural flavourings are made using flavour compounds derived from real fruit, plant, or botanical sources — as opposed to artificially produced chemical equivalents. For bakers who prefer to work with cleaner ingredients, or who need to meet dietary requirements like kosher or vegetarian, natural food flavourings offer the same flavour intensity and versatility as conventional flavourings without the artificial additives. Our range includes both water-based and oil-based natural options, covering a wide variety of flavours suited to almost any baking application. Browse our full food flavouring range for all flavouring types.

Natural Flavourings by Brand

LorAnn Natural Flavourings

LorAnn produces an extensive range of natural flavourings in multiple formats. Their natural citrus oils — including lemon, orange, lime, and tangerine — are cold pressed from real citrus peel and are oil-based, making them suitable for chocolate, hard candy, and oil-tolerant applications. Their water-based natural concentrates (blueberry, coffee, key lime, chai tea, fruit punch, and more) are suited to buttercream, macarons, cake batters, and icings. LorAnn also produces a natural baking emulsions range in popular flavours including butter, lemon, orange, coffee, and peppermint — these are specifically formulated to hold their flavour through baking temperatures. Available in 1 dram (3.7ml) and 1oz (8 dram) sizes. See the full LorAnn Oils range for all LorAnn products.

Roberts Natural Flavourings

Roberts is an Australian brand offering a wide range of natural flavourings in 30ml bottles. Their range includes a variety of unique flavour profiles not commonly found from other brands — including chai, baked cheesecake, chocolate honeycomb, custard cream, cream cheese, lavender, lemonade, marshmallow, and more. Roberts natural flavourings are water-based and suitable for cakes, buttercream, icings, macarons, and other water-tolerant applications. They are kosher and vegetarian suitable, and are not recommended for use in chocolate or hard candy.

Water-Based vs Oil-Based Natural Flavourings

Understanding the difference between water-based and oil-based natural flavourings is important for choosing the right product for your recipe:

• Water-based natural flavourings — mix easily into buttercream, macarons, cake batters, icings, cream fillings, and any water-tolerant base. Will not cause chocolate or candy to seize. Most Roberts flavourings and LorAnn water-based concentrates fall into this category. See our full water-based flavourings range.
• Oil-based natural flavourings — required for chocolate, compound coating, and hard candy work, where any water content would cause seizing or crystallisation. LorAnn's natural citrus oils (lemon oil, orange oil, lime oil, tangerine oil, peppermint oil) are oil-based and heat stable. See our full oil-based flavourings range.
• Baking emulsions — a water-based format specifically engineered to withstand oven temperatures without the flavour baking out. The best choice for adding flavour directly to cake batters, muffins, and biscuits. See our baking emulsions range.

If you are unsure which format to use, our broader flavourings and essences page covers all formats with a guide to choosing the right type for your recipe.

How to Use Natural Food Flavourings in Baking

Natural flavourings are highly concentrated, so a small amount goes a long way. As a general guide:

• Buttercream and icings — start with half a teaspoon per standard batch and adjust to taste. Water-based concentrates blend in easily; add to the butter or fat stage for even distribution.
• Cake batters — add 1 teaspoon of baking emulsion or water-based concentrate per standard 12-cup recipe. For oil-based flavourings, use sparingly — start with 2 to 3 drops and taste before adding more.
• Macarons — add a small amount of water-based concentrate directly to the buttercream filling. Avoid adding liquid flavourings to the macaron shell batter, as excess moisture affects the meringue structure.
• Chocolate and candy — use oil-based natural flavourings only (LorAnn citrus oils or peppermint oil). Add 2 to 3 drops per 250g of melted chocolate and stir through thoroughly before moulding.
• Cream fillings and mousses — water-based concentrates work well; add to taste before folding in whipped cream or setting agents.

FAQs About Natural Flavourings

What is the difference between natural and artificial flavourings?

Natural flavourings are derived from real food sources — fruit, plant matter, spices, or botanical extracts — using physical, microbiological, or enzymatic processes. Artificial flavourings are chemically synthesised compounds that replicate a flavour without using the original source ingredient. Both can produce identical-tasting results in baked goods, but natural flavourings are preferred by bakers working with cleaner ingredient standards or catering to dietary preferences. All products in this collection are made from natural flavouring sources.

Are natural flavourings kosher and vegetarian?

The Roberts natural flavourings in this range are kosher and vegetarian suitable. LorAnn's natural flavourings are produced to professional food manufacturing standards — check the individual product label or LorAnn's product documentation for specific dietary certifications, as these vary by flavour. If you are catering to specific dietary requirements, see our halal flavourings and gluten free ranges for filtered options.

Can natural flavourings be used in chocolate?

Only oil-based natural flavourings are suitable for chocolate work. LorAnn's natural citrus oils — lemon, orange, lime, tangerine — and their natural peppermint oil are oil-based and can be added directly to melted chocolate without causing it to seize. Water-based natural flavourings (including Roberts and LorAnn water-based concentrates) are not suitable for chocolate or hard candy, as the water content will cause the chocolate to seize or the candy to crystallise. See our oil-based flavourings range for all oil-based options.

How long do natural flavourings last?

Most natural food flavourings have a shelf life of two to three years when stored correctly. Keep them in a cool, dark location away from direct sunlight and heat — a pantry or cupboard is ideal. Avoid storing near the oven or in areas subject to temperature fluctuations. Always check the use-by date on individual products and ensure lids are sealed tightly after use to prevent evaporation and oxidation.

Are natural flavourings stronger than artificial ones?

Concentration levels vary by product rather than by natural vs artificial status. LorAnn's natural concentrates are super strength and are significantly more potent than standard supermarket extracts, whether natural or artificial. Roberts natural flavourings in 30ml bottles are typically used at a teaspoon or less per batch. Always start with a conservative amount and adjust to taste — it is much easier to add more flavour than to correct an over-flavoured batch.