Understanding the difference between artificial flavors and natural flavors can be pretty confusing. The listing of “flavors” on the packaging is everywhere, especially for any food from a manufacturing plant.
However, that's not where it ends. There are tons of similarities and differences between the two. The difference is that sometimes these flavors are naturally sourced while others use artificial flavoring.
Plus, you should know about what you're putting inside your body. So here's a guide to help understand food flavors better:
What are Natural Flavors?
If you've been ignoring the term “natural flavors” on the food labels, it's high time you know what it means. This fourth most common ingredient in most food labels makes a food dish more desirable and likable.
The Environmental Working Group conducted an experiment in which they observed almost 80,000 food items. In conclusion, they found that only water, salt, and sugar were more abundant than natural food flavors. They have a significant primary function of enhancing the flavor instead of bolstering the dish by being a nutritious additive.
You might not want to bore yourself with the complex definition provided by the Code of Federal Regulations. So, in layman's terms, if the additive's flavor originated from a natural organism, it is categorized as natural flavors.
This definition chalks off the requirement of them coming from an organic source. Hence, unless stated otherwise, the natural flavor in the cereal you eat for breakfast can be from a GMO source.
Various natural flavors are obtained by fermentation, while the catalytic action of enzymes produces many others. The most common sources of natural flavors are spices, eggs, dairy products, and meat.
Many flavors are also extracted from fruits, vegetables, or juices, while others are obtained from edible herbs and yeast. Some require heating or roasting the plant or animal source that they are derived from.
Basic Background on Artificial Flavors
A food manufacturer may want to make their product taste like strawberry without actually using strawberries. And this is where artificial flavors make their way into the food product. In simple words, they are a cheap way of mimicking the taste of natural ingredients.
Just like the food industry, there is immense competition among flavor manufacturers for top-secret recipes. The proprietary chemical formulas of artificial flavors blend various chemicals that, when combined, make your food distinctively and markedly tastier.
Some artificial flavors enhance the taste only, but the majority have both taste and smell components. The volatile chemical compounds enter the nose and stimulate the specific sensory cells.
As a result, the brain produces a sensation of smell that makes it irresistible not to take another whiff. Or, in other words, they enhance the flavor instead of only enhancing taste.
Similarities:
You might be thinking that artificial and natural flavors are miles apart and entirely different things. Surprisingly, both of these have more similarities than differences and are pretty alike. Some of the essential similarities are:
Purpose:
The primary purpose behind using artificial and natural flavors is the same. These make their way into a food product to enhance its taste and flavor.
In some instances, a food product can potentially lose its taste after being pasteurized or processed. Similarly, if a particular food item is allowed to sit on the shelf for a long while, it starts to deteriorate and become tasteless.
In these cases, both natural and artificial flavors serve the purpose of reviving and enhancing the taste of the food item. Additionally, natural and artificial flavors can work wonders on a dish that isn't as fresh as it tastes.
So, whether it's a natural flavor or a synthetic one, both will serve similar purposes when added to a food item.
Taste and Chemical Composition:
There's nothing much that distinguishes the taste of natural and artificial flavors when it comes to taste.
To better understand this, we'll have to dig in a little deeper and scrutinize at a molecular level. Our perception and sense of taste are produced when specific receptors cells on our tongue are triggered.
Our brain will interpret a particular food item as salty while the other as sweet. We'll immediately recognize the orangey taste while sipping orange juice, but we won't get the same taste while eating vanilla ice cream.
Similarly, the wine will have a characteristic flavor that will be distinguishable from cinnamon. It is the specific chemical composition of the food item that imparts this taste.
The chemical composition of the natural orange flavor will have to be different from that of the natural flavor of vanilla. The chemical composition of artificial orange flavor will also have to be the same as that of its natural counterpart. Otherwise, it won't taste like orange and won't be able to serve its purpose.
The characteristic taste of cinnamon is due to the chemical cinnamaldehyde. Cinnamaldehyde will have to be present in both natural and artificial flavors. Otherwise, they won't taste like cinnamon. Hence, artificial and natural flavors have the same taste and elemental chemical composition.
Nutritional Importance:
When people hear the words “natural” and “artificial” in the same sentence, they assume that the natural option is healthier. But that's not the case with flavorings. Since both natural and artificial flavors aim to enhance the taste, they don't have any nutritional value. Hence, none of them have any nutritional importance or possess any health benefits.
Differences:
Although various similarities exist between artificial and natural flavors, they also differ in many ways. Here are some of the significant differences:
Origin:
The most basic and noticeable difference between the two major types of flavors is their origin. Or, more precisely, the basis of the chemicals that produce the sensation of taste. These chemicals are obtained from edible sources in natural flavors, even if these sources are later processed in the lab.
On the contrary, the chemicals in artificial flavors have to be extracted from anything inedible. This condition narrows the origin of artificial flavors down to almost 1300 chemicals that the FDA approves.
But in the flavor industry, authorities other than the FDA also regulate chemicals, such as the Flavor and Extract Manufacturers Association of the United States. This association's list of 2000 chemicals is deemed safe, although the FDA doesn't approve those chemicals.
The best way to understand this difference is by comparing natural vanilla extract and artificial vanilla flavoring. The main chemical that produces the taste of vanilla is called vanillin.
This vanillin is obtained from beans that grow on an orchid natively in Mexico in the natural vanilla extract. But the process of obtaining vanillin from this orchid is very lengthy.
So, some scientists found an alternate and came up with a way of producing vanillin in labs. This is how we ended up with artificial vanilla flavoring. A Japanese researcher also found a method of extracting vanillin from cow poop and was awarded the Nobel Prize.
Hence, this is how your ice cream or juice can taste fruity even if there aren't any fruits in it. The synthetic chemicals that give the characteristic taste are identical to the ones found in the fruits.
So, based on obtaining the chemicals, we can differentiate between artificial and natural flavors.
Complexity:
Another difference between natural flavors and artificial flavors is their complexity and the number of chemicals in use. Although this might not be a thumb rule, natural flavors, in most cases, are more complex than artificial flavors.
Let's take a look at the example of artificial vanilla flavor and natural vanilla extract once again. The natural vanilla extract obtained from the Mexican orchid contains many chemicals other than vanillin.
Their names are too complex to be mentioned, which is why you'll only see “natural flavors” on the food label. Artificial vanilla flavor, on the other hand, does not possess such chemicals. Since the basic requirement of the flavor is to impart the iconic taste of vanilla, it only contains vanillin.
Some manufacturers may use a few other vital molecules and dilute them with alcohol. The rest of the supporting chemicals that aren't necessary do not make it into the final product. Hence, artificial vanilla flavors are considered more straightforward than natural vanilla extract and consist of lesser chemicals.
Similarly, other natural flavors mainly constitute numerous other chemicals that aren't a part of their synthetic counterpart.
Safety:
When it comes to the safety of consumers and their health, natural and artificial flavors are not the same. You might be inclined to think that natural flavors are safer and healthier than synthetic ones, but that's not the case.
As we just discussed, natural flavors are more complex and contain numerous extra chemicals that aren't found in artificial flavors. Any of these additional chemicals might be dangerous or potentially harmful to health.
Moreover, many experts believe that wild trees and herbs produce even deadly toxins. These toxins make their way into the natural flavors as they are extracted from these sources. Consequently, this makes the artificial flavors created in the laboratories safer to use.
Similarly, natural flavors can also have a detrimental effect on the environment. Some natural flavors may require the cutting and clearing of trees and forests, leading to deforestation.
For instance, to get the natural coconut flavor, you'll need a chemical from the bark of a Massoya tree. You'll have to cut down the Massoya tree to dig into the bark. Other flavors may add to the carbon emission due to their transport.
As a result, making synthetic flavors in labs is more eco-friendly. This statement contradicts the general belief that natural items are always better and safer than their artificial counterparts.
Cost and Convenience:
Sometimes, the manufacturer might have to go through a great deal of hassle to get a natural flavor. Even if getting the right chemicals is convenient, extracting the flavor can cost you a lot. Therefore, many manufacturers rely on cheaper and more convenient artificial flavors.
Final Words
Hopefully, now that you're aware of the similarities and differences between flavorings, it's time to make better choices.
The FDA does not require a manufacturer to disclose what “natural” flavors are on food labels.
Please pay attention to what you're eating, especially when it comes to artificial flavors. Not all of them are great for your body, and high consumption can even lead to long-term health issues.
On the flip side, sometimes they are better than their natural counterparts, as discussed above. Thus, do your research and read those food labels!
It may be best to skip any processed foods that contain either natural or artificial flavors since we truly don't know what they are!
She is passionate about helping others understand their body.
The key to figuring out why you feel the way you feel is to take a more significant look at what is going on inside you & even around you, and then ask questions!
She is excited to help & support you on your journey of optimal health and wellness!
