Foods containing natural flavors come from sources like fruits, herbs and vegetables and are not subject to as stringent regulations as food additives; thus they often pose less potential danger.
Artificial flavors, on the other hand, are synthesized in laboratories and mimic plant chemicals more cost effectively to meet specific flavor profiles.
1. Flavors are derived from natural sources
Natural and artificial flavors are complex mixtures of chemicals that determine taste and aroma. Food chemists specializing in flavor creation – known as flavorists – often create these from plants, animals and eggs as ingredients or additives approved by the Food and Drug Administration as being natural sources. The FDA requires any flavor labeled “natural” must contain ingredients or additives approved as being from such natural sources.
However, a flavor’s chemical makeup does not indicate its healthfulness; for instance, vanilla’s signature compound of cinnamonaldehyde may come either from natural sources or synthetic ones.
Flavorists possess an extraordinary talent in extracting natural flavors from an abundance of ingredients. This includes extracting amyl acetate from bananas to give a banana-like taste; citral from lemongrass, lemon, orange and pimento to add citrus flavor; and benzaldehyde made up from almonds and cinnamon oil for an almond flavored product.
2. Flavors are derived from synthetic sources
Natural or artificial flavors are comprised of chemical mixtures that determine their flavor and aroma. Examples include esters that lend fruity or floral notes; alcohol that gives off medicinal or bitter tastes; phenolics with piney or smokey tones; and terpenoids which add citrusy or nutty notes that come together to create different varieties of flavors.
Artificial flavors may also be necessary when natural sources cannot satisfy customer demands and satisfy quality expectations. When this occurs, artificial flavors provide a way for satisfying both demands and meeting quality standards simultaneously.
Note that both natural and artificial flavors share the same molecular structure. Barring any allergy issues, they are both safe for use; just as with all food additives, however, safety evaluations must take place prior to being allowed onto the market.
3. Flavors are derived from food additives
Consumers may recognize many flavor compounds by their familiar names, which mimic the tastes of natural food sources such as strawberries. But these flavors don’t originate in that same location – for instance, food labels often don’t disclose this fact! So when food labels list “Natural Strawberry Type Flavor”, but its source might have come from somewhere else altogether, such as synthetic chemicals with strawberry-tasting chemicals coming from somewhere else altogether.
Natural flavors are one of the four most frequently seen food ingredients on food labels, but that doesn’t automatically translate to being healthy or wholesome. They often contain complex mixtures of additives and preservatives that don’t always meet consumer expectations; for instance, natural vanilla extract could include amyl acetate derived from bananas; citral (from lemongrass, orange peels, pimento peppers and rosemary); and linden ether derived from linden flowers – just to name a few ingredients!
So-called nutritional values of products contain no value whatsoever; rather they’re used as tools to entice us to eat more of the processed foods associated with obesity, heart disease and diabetes.
4. Flavors are derived from preservatives
Flavorists use both natural and artificial chemicals to create unique flavors for processed food products. Once combined, these extracts appear on ingredient lists; their label might state “natural flavors,” or simply state “artificially flavored”; in Simple Mills’ case it would simply state this fact.
Food scientists work tirelessly to stabilize natural chemical compounds that might otherwise decompose quickly. By turning volatile and often dangerous substances into shelf-stable powders or small bottles of extracts, they create shelf stable products with desirable flavor profiles. Depending on their client needs they may even combine different chemicals together to achieve the desired flavor profile.
The FDA defines natural and artificial flavors as chemical flavouring substances derived from plant or animal raw materials or synthesized via chemical processes, respectively. They must resemble nature as closely as possible while not including colorants, preservatives or sweeteners; natural flavors are often costly to acquire due to fluctuating prices while artificial ones help manufacturers manage costs by covering seasonal demand fluctuations more easily.
