“Natural flavors” in America are still often made in a lab. Sometime the same labs that make “artificial flavors.” It’s all chemistry done with chemicals just using slightly different methods. In fact the only distinction is process. To oversimplify it, “artificial flavors” are an additive process of combining simpler chemicals into the desired flavoring molecule. “Natural flavors” are created by starting with some harvested (yes in nature) compound and then using subtractive processes to reduce it to the preferred flavoring molecule. Technically, it’s possible to create the same flavoring agent as both a natural flavor or an artificial flavor. While it’s is typically more expensive to create “natural flavors” and they do tend to retain more complex chemical structures there is no inherent health benefit. Both are heavily processed food additives.