The term “natural flavorings” on food labels often evokes images of fresh fruits, vegetables, and spices. However, the reality of natural flavorings are often far more complex and may not align with consumer expectations. To investigate this we reviewed scientific literature on artificial sweeteners and natural flavorings.
What Exactly Are Natural Flavors?
Natural flavors are derived from substances found in plants and animals, such as fruits, spices, or even meat. These substances are processed to create concentrated flavor compounds that are then added to food and beverages. However, the term “natural” can be misleading. One example is castoreum, a flavoring derived from beaver castor sacs. While considered safe, the use of castoreum highlights how the source of natural flavors might not always meet consumer expectations. Although the original source of a natural flavor must be natural, the final product may undergo significant processing and may contain numerous chemicals, including solvents, preservatives, and flavor enhancers. These chemicals, often referred to as “incidental additives,” can make up a significant portion of the natural flavor mixture.
The Manufacturing Process of Natural Flavors
Creating natural flavors involves a complex process of extraction, concentration, and modification. Here’s a simplified overview:
- Extraction: The desired flavor compounds are extracted from the natural source using various methods. These methods can include physical processes like pressing or grinding, as well as techniques like distillation and solvent extraction.
- Concentration: Once extracted, the flavors are concentrated to intensify their potency. This often involves removing water or other solvents to create a more potent flavoring agent.
- Modification: In some cases, the concentrated flavors may be further modified to enhance their stability, shelf life, or flavor profile. This might involve techniques like heating, enzymatic reactions, or the addition of other natural or synthetic chemicals.
Potential Benefits and Drawbacks of Natural Flavors
Natural flavors offer several potential benefits:
- Enhanced Taste: They can significantly improve the taste and aroma of food and beverages, making them more appealing to consumers.
- Versatility: Natural flavors can be used in a wide range of products, from savory snacks to sweet treats.
- Consumer Perception: The term “natural” often carries a positive connotation, leading consumers to perceive products with natural flavors as healthier or more wholesome. This perception contributes to the growing market for natural flavors, which is currently valued at US$6400 Million with a projected 6.6% compound annual growth rate (CAGR) from 2022 to 2032.
From a manufacturer’s perspective, genuinely natural flavors offer several advantages:
- Reduced usage rates: Concentrated natural flavoring ingredients offer increased value for money and, often, a more intense, higher-quality flavor.
- Refined shipping costs: Smaller volumes mean lower shipping expenses and improved margins.
- Easier storage: Lower volumes mean less storage space is required, further reducing spending.
However, there are also potential drawbacks to consider:
- Processing and Additives: As mentioned earlier, natural flavors can undergo significant processing and may contain numerous chemical additives. This raises concerns about their “naturalness” and potential health effects.
- Allergenicity: Natural flavors may contain allergens, such as soy, wheat, or nuts, which can pose risks for individuals with allergies.
- Lack of Transparency: The specific ingredients within a “natural flavor” are often not disclosed on food labels, making it difficult for consumers to understand what they’re consuming.
Health and Safety Considerations
The safety of natural flavors is a complex issue. While most natural flavors are generally recognized as safe (GRAS) by the FDA, there are concerns about the lack of transparency and potential long-term health effects.
One concern is the use of the FEMA GRAS designation, which allows manufacturers to self-declare their natural flavors as safe without FDA approval. This system lacks transparency and raises questions about the adequacy of safety assessments. Additionally, FEMA has faced criticism for not disclosing safety data on natural flavors, further raising concerns about transparency and potential conflicts of interest.
Another concern is the potential for allergic reactions and the presence of potentially harmful chemicals in some natural flavors. For example, some natural flavors may contain MSG, which can cause digestive issues in sensitive individuals.
Transparency and Labeling
A significant issue with natural flavors is the lack of transparency in labeling. While manufacturers are required to list “natural flavors” on the ingredient list, they are not obligated to disclose the specific components of these flavors. This lack of transparency can be problematic for consumers with allergies or dietary restrictions, as they may unknowingly consume ingredients they are trying to avoid.
Natural vs. Artificial Flavors
The main difference between natural and artificial flavors lies in their source. Natural flavors are derived from plant or animal sources, while artificial flavors are synthesized in a laboratory. However, the distinction between the two is not always clear-cut. Both natural and artificial flavors contain chemicals, and the final flavor compounds may be identical in both cases.
Interestingly, artificial flavors may sometimes be safer due to stricter regulations and controlled production conditions. Unlike natural flavors, which can be self-declared as safe by manufacturers, artificial flavors undergo rigorous testing and approval processes by regulatory bodies like the FDA. This ensures that they meet strict safety standards before being used in food products.
Furthermore, it’s important to recognize that artificial sweeteners, often used in conjunction with artificial flavors, have been linked to potential health issues. Studies have shown a possible association between artificial sweeteners and cardiovascular diseases and diabetes. This highlights the complexity of evaluating the health impacts of both natural and artificial flavorings and sweeteners.
Making Informed Choices
Given the complexities surrounding natural flavoring, it can be challenging for consumers to make informed choices. Here are some tips:
- Read Labels Carefully: Pay attention to the ingredient list and look for the term “natural flavors.”
- Choose Whole Foods: Whenever possible, opt for whole, unprocessed foods that are naturally flavorful.
- Be Mindful of Allergies: If you have food allergies, be cautious about consuming products with natural flavors, as they may contain allergens.
- Do Your Research: If you have concerns about a specific natural flavor, research its ingredients and potential health effects.
Conclusion
While natural flavors can enhance the taste of food and beverages, it’s important to understand that they are not always as “natural” as they seem. Despite their name, natural flavors often undergo extensive processing and may contain a surprising number of chemical additives. They may also include unexpected ingredients like castoreum and can pose challenges for individuals with allergies due to the lack of transparency in labeling.
Furthermore, the distinction between natural and artificial flavors is not always straightforward. Both types involve chemicals, and the final flavor compounds may be identical. In some cases, artificial flavors may even be subject to stricter safety regulations.
Ultimately, consumers should approach the term “natural flavoring” with a healthy dose of skepticism and prioritize whole, unprocessed foods whenever possible. By reading labels carefully, being mindful of allergies, and conducting research when necessary, consumers can make informed choices about the foods they consume and prioritize their health and well-being.
