What is flavour?
All flavours are chemical compounds and there are 3 ways to flavour as detailed below:
Natural Flavourings are individual substances with flavouring obtained from raw materials such as fruits, spices etc. Only enzymatic or microbiological processes may be used in production, such as squeezing, distilling or fermenting.
Natural Identical Flavourings conform 100% to the natural flavourings. The difference is that Natural Identical Flavourings are produced by a chemical process to exactly replicate the natural chemical structure. If you looked under a microscope, the molecular structure of both Natural Flavourings and Natural Identical Flavourings would be the same.
Artificial Flavourings have no natural equivalent. They are cheap to produce and do not conform to any of the above standards.