The term “natural” in food labelling is increasingly used by producers to indicate that their products are “natural”. The use of this term is not well regulated in many countries, leading to confusion among consumers as well as food producers and legislators and to a lack of guidance for food producers. The authors prepared a pragmatic method and usable criteria to evaluate ingredients and foods to label them as ‘natural’. In this paper they describe the background, legislation, scope, methods used for qualification of ingredients and foods, the qualification of GMO Food and ingredients and an example to clarify the method. This pragmatic approach makes it easier for producers, retailers and consumers to share information on the term ‘natural’ in food labelling.