Table 5.
Percentages of US, UK, and AUS respondents rating various flavor sources as acceptable for natural foods and beverages.
| Flavor Sources | US | UK | Australia |
|---|---|---|---|
| Fruit Juice | 68% | 65% | 68% |
| Fruit | 80% | 79% | 81% |
| Insects | 17% | 24% | 23% |
| Chemicals | 9% | 9% | 11% |
| Algae | 29% | 32% | 33% |
| Vegetables | 73% | 76% | 81% |
| Meat | 42% | 42% | 49% |
| Flowers | 45% | 50% | 57% |
| Beans | 49% | 49% | 54% |
| Extracts | 46% | 42% | 43% |
| Vitamins | 26% | 21% | 20% |
| Minerals | 31% | 32% | 33% |
| Animal Skins or Bones | 21% | 25% | 27% |
| Roots | 49% | 48% | 56% |
| Food Dyes | 11% | 13% | 14% |
| Grains | 46% | 39% | 46% |
| Clay | 9% | 11% | 12% |
| Seaweed | 42% | 55% | 59% |
| Beneficial Microorganisms | 10% | 14% | 15% |
| Leaves | 41% | 45% | 54% |
| Bark | 26% | 25% | 28% |