{"id":35605,"date":"2023-10-02T16:41:57","date_gmt":"2023-10-02T20:41:57","guid":{"rendered":"https:\/\/mdcthereporter.com\/staging\/8357\/?p=35605"},"modified":"2023-10-03T18:44:53","modified_gmt":"2023-10-03T22:44:53","slug":"naturally-artificial-the-facade-of-natural-flavors","status":"publish","type":"post","link":"https:\/\/mdcthereporter.com\/staging\/8357\/naturally-artificial-the-facade-of-natural-flavors\/","title":{"rendered":"Naturally Artificial\u2014The Fa\u00e7ade of Natural Flavors"},"content":{"rendered":"

Natural flavors are not natural.\u00a0<\/span><\/p>\n

The Food and Drug administration, the federal agency that regulates the safety standards for food, drinks, cosmetics and medication, <\/span>defines<\/span><\/a><\/span> natural flavors as any oil, essence, extract or distillation derived from a plant or animal product.<\/span><\/p>\n

They are used to improve the taste or smell of treats and cuisine and are considered food additives because they impart flavor, rather than nutritional value, to food.<\/span><\/p>\n

Based on this definition, natural flavors seem harmless. But upon closer examination, we find there is more to these additives than their name implies.<\/span><\/p>\n

Natural flavors have a <\/span>multi-billion dollar<\/span><\/a><\/span> industry behind them. Companies such as Kerry, Givaudan and Firmenich are known globally for curating concoctions that entice food companies to purchase their products.\u00a0<\/span><\/p>\n

Flavorists, the scientists who manufacture these substances, take inspiration from nature; they analyze the chemical compounds that make up the flavors of fruits, nuts, herbs, spices, dairy, even poultry in their labs.\u00a0<\/span><\/p>\n

Diacetyl is a naturally occurring compound found in vinegar, coffee, dairy and alcoholic beverages that give products a strong, buttery flavor. Ethyl 2-methylpentanoate <\/span>is one of the compounds responsible for imparting apple flavor.\u00a0<\/span><\/p>\n

\"\"<\/a>
ILLUSTRATION BY ANTHONY MARTINEZ \/ THE REPORTER<\/figcaption><\/figure>\n

Flavorists can tweak these compounds with more than 100 chemicals to optimize and transform them, creating the \u201cnatural flavors\u201d we all know and crave, such as the sweet strawberry in Pop-Tarts, the orange punch in Fantana and the earthy cocoa taste in Oreos.\u00a0<\/span><\/p>\n

Even though these substances originated from nature, the end product is drastically different.\u00a0<\/span><\/p>\n

Title 21 of the Code of Federal Regulations<\/span><\/span><\/a> is the main piece of legislation issued by the FDA that vaguely delineates what natural flavors are.<\/span><\/p>\n

It does not restrict what can be done to them, allowing scientists to fiddle with chemicals to obtain the desired taste and smell.\u00a0<\/span><\/p>\n

Meanwhile, the food companies that use these additives are not required to disclose all the chemicals they are made of.<\/span><\/p>\n

Legally, companies can hide these substances under the umbrella term \u201cnatural flavors,\u201d leaving consumers in the dark.<\/span><\/p>\n

The FDA has taken measures to ensure these substances are safe for consumption. They have a <\/span>list<\/span><\/a><\/span> of food additives, including a separate section for <\/span>natural flavorings<\/span><\/a><\/span>, that are <\/span>GRAS:<\/span><\/a> generally recognized as safe<\/span><\/a><\/span>.\u00a0<\/span><\/p>\n

Yet there is not enough transparency about what GRAS means. The <\/span>standard procedure<\/span><\/a><\/span> for identifying a flavoring as safe for consumption requires \u201cscientific data” about a substance to be \u201cwidely known\u201d and a \u201cconsensus among qualified experts\u201d regarding its safety.\u00a0<\/span><\/p>\n

But which scientists are in charge of making these determinations? And what scientific qualifications make a substance safe?\u00a0<\/span><\/p>\n

In recent years, a lot of talk has surfaced against artificial flavors, substances that are chemically engineered from inception.\u00a0<\/span><\/p>\n

With the population becoming more concerned, companies have slightly altered their ingredients lists.\u00a0<\/span><\/p>\n

Many food manufacturers have replaced artificial flavors with natural flavors and slapped disclaimers, such as\u00a0 \u201cmade with no artificial flavors or preservatives,\u201d on their products.\u00a0<\/span><\/p>\n

But given the degree to which natural flavors are chemically altered, companies might as well leave the artificial flavor listing on their products.\u00a0<\/span><\/p>\n

After all, the only thing differentiating them is their origin; they’re essentially the same thing. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Natural flavors are not natural.\u00a0 The Food and Drug administration, the federal agency that regulates the safety standards for food, drinks, cosmetics and medication, defines natural flavors as any oil, essence, extract or distillation derived from a plant or animal product. They are used to improve the taste or smell of treats and cuisine and […]<\/p>\n","protected":false},"author":13482605,"featured_media":35602,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[13],"tags":[3489,3490],"class_list":{"0":"post-35605","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-forum","8":"tag-fda","9":"tag-natural-flavors"},"yoast_head":"\nNaturally Artificial\u2014The Facade of Natural Flavors<\/title>\n<meta name=\"description\" content=\"Nikole Valiente discusses what natural flavors are and explains the misconceptions and secrecy behind them as they fuel the flavoring industry.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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