Name any aisle in a supermarket and you are likely to find “natural flavourings” listed as an ingredient. But what is the divide between real and artificial flavourings, anyhow – and does it even make a difference?
The Legal Definition
After all, Natural Flavourings seem to be derived from plants or animals and microorganisms. Things like fruit, vegetables and herbs, seeds, spices, meat, dairy, and bark roots The flavouring is removed using physical methods like distillation or fermentation. For Natural Flavourings, visit Foodie Flavours.
Artificial flavourings, on the other hand, are made in labs and developed from chemical compounds. Natural extracts means where they essentially make the same natural flavours from scratch.
The Surprising Truth
This might surprise you: both natural and artificial flavourings can be safe chemicals. The strawberry flavouring compound is the same, regardless of being extracted from strawberries or synthesised in a lab. Your tongue will never know the difference.
The trade-off
Natural flavourings may also be used to appeal better to consumers. Despite the lengthy safety testing and regulation of both types in developed nations, consumers tend to view “natural” as healthier and safer.
The Bottom Line
Natural and artificial flavourings are safe for use so you can choose either. The default often depends on the consumer perspective as opposed to the benefits of health. Knowing what’s actually in your food is bigger than the label buzz so whether you prefer natural or artificial, it’s up to you!
