So, in the US, there are two categories of flavorings. There is “natural” and “artificial” and the ancient war between them is quite a story.

All this started when people started to learn about what made things taste and smell like other things. All of this made growers of difficult foods very nervous. Why buy these strawberries that are weather sensitive and expensive to harvest when you can just synthesize the chemicals that make things taste like strawberry! So the lobbyists weighed in.

The compromise was that foods flavored with actual organic compounds were called “natural” while those that just used the chemicals would be called “artificial.” This led to some interesting issues. Some natural flavors are actually dangerous to use. Apple seeds have heavy metals in them. It’s tough to make sure when processing apples that you don’t crush the seeds, or you might end up with arsenic (I think?) in your output, and at industrial scale you’d be concentrating it. So you have some flavors that are very expensive and hard to get safely, that it’s easier to get with a safe chemical synthesis.

In short, there’s not and functional difference between natural and artificial flavors. They’re largely identical except in how they’ve been acquired to add to your food. And as a bonus, “natural” was chosen intentionally as the name to cause a panic when looking at labeling because “good heavens what is artificial flavoring! I can’t feed that to my child! It must be unnatural and dangerous!”