Natural Flavors: Not Always Better Than Artificial Ones

The term 'natural' on food labels is often misunderstood. While it may suggest wholesomeness, the FDA's lack of strict regulation means it tells consumers more about what isn't in a product-such as synthetic substances or artificial flavors-rather than what is. This ambiguity can lead to misplaced assumptions about quality or safety.

## What Does 'Natural' Really Mean?

According to the FDA, 'natural' on food labels simply means the product doesn't contain added colors, artificial flavors, or synthetic substances. This definition leaves much to the imagination, as it doesn't provide specific details about the ingredients present. For example, a product labeled 'All-Natural!' could still contain a wide range of ingredients, as long as they aren't synthetic.

## Natural vs. Artificial Flavors

The FDA defines flavors as ingredients whose primary function is flavoring rather than nutrition. Natural flavors are derived from plant or animal sources, such as spices, fruits, vegetables, meat, seafood, or dairy products. Artificial flavors, on the other hand, are not derived from natural sources and are created synthetically.

| Type of Flavor | Source | |---|---| | Natural | Plant or animal sources (e.g., spices, fruits, vegetables, meat, seafood, dairy) | | Artificial | Synthetically created |

## Are Natural Flavors Better?

The assumption that natural flavors are inherently better or safer is not always accurate. For instance, cyanide can be extracted from bitter almonds, highlighting that natural doesn't always mean safe. Similarly, artificial flavors are not intrinsically bad; scientifically, an artificially-made flavor compound is identical to one derived from a natural source.

One example of a natural flavor that might raise eyebrows is castoreum, a secretion from beavers. Classified as a natural food additive, castoreum is used for its vanilla-like taste and smell in baked goods, frozen dairy treats, and puddings. This example illustrates that the source of a flavoring, whether natural or artificial, doesn't necessarily indicate its desirability or expected presence in food.