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The balance is a delicate one in an era when brand loyalty has diminished and tastes are ever more fickle. The flavor industry has grown from rather humble origins in the mid-nineteenth century, when processed foods first came to prominence, into a $1.5 billion dollar industry that churns out 10,000 new flavors a year. For purposes of kosher certification, chemicals and natural ingredients the raw components of a flavor are divided into three categories: natural, non-kosher, and “in between.” The natural category includes tea, cocoa powder, honey, lemon oil and other inherently kosher materials, as well as chemicals derived entirely from natural sources, such as heliotropin, a transmutation of petroleum. http://www.oukosher.org/index.php/common/article/getting_the_flavor_of_certifying_flavors_a_primer/