The characteristic flavor of cinnamon is almost entirely due cinnamic aldehyde.
There's a lot of it in various species of Cinnamomum. My guess is that they are using a mix of true cinnamon and its close relatives.
It occurs rarely and in small amounts in other plants, so small that I don't think it would be economical.
The only other shortcut to "natural" flavor that I can think of would be GMO bacteria or something.
It's very likely that the natural flavors include other things unrelated to cinnamon, like vanillin or eugenol (cloves, carnation). Flavoring is an art closely related to perfumery, by the way.
There's a lot of it in various species of Cinnamomum. My guess is that they are using a mix of true cinnamon and its close relatives.
It occurs rarely and in small amounts in other plants, so small that I don't think it would be economical.
The only other shortcut to "natural" flavor that I can think of would be GMO bacteria or something.
It's very likely that the natural flavors include other things unrelated to cinnamon, like vanillin or eugenol (cloves, carnation). Flavoring is an art closely related to perfumery, by the way.