You’ve likely seen the term “natural flavors” written on the ingredient labels of many food products in the grocery store and even in your own pantry.
But what exactly are natural flavors? They must be natural right? WRONG.
As a holistic nutritionist for over twenty years and as someone who values real food, I am here to tell you the raw truth about natural flavors.
Be prepared... after reading you may want to purge your kitchen of this one ingredient.
What are Natural Flavors?
Here is the definition of natural flavors as per the Food and Drug Administration (FDA) directly from the code of federal regulations:
“The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” [1]
In other words, natural flavors are derived from natural sources. However, they are chemically extracted and isolated to enhance the flavor of food... This is not exactly natural. Plus, you can read the FDA’s definitions above that these synthetic chemicals are strictly flavor enhancers and not used for nutritional value (reread that last line in the paragraph above).
Not to mention that over 100 different chemicals can be used under the guise of natural flavors without ever having to disclose them to the consumer. This becomes extra concerning, especially for people with dietary preferences like veganism or vegetarianism or food allergies because flavor compounds can be derived from animal sources.
According to The Environmental Working Group (EWG), natural flavors are the fourth most common ingredient on food labels of packaged food today [2].
The 10 Most Shocking Natural Flavors
You may have heard about food additives, preservatives artificial flavors, sweeteners, food dyes, refined sugar, and other chemically concocted solvents allowed in our food supply today by big food companies.
But I am sure some of these ingredients will shock you. I sure was shocked when I found out about them.
Castoreum
This is probably the worst offender of all. Castoreum is the secretion of liquids from the glands of a beaver’s anus. Yes, you read that right.
This food ingredient can often be found in processed foods like ice cream, candy, yogurt, gelatin, and even some alcoholic drinks.
It is commonly used as the vanilla flavor in ice cream, imitation vanilla extract, or raspberry-flavored products.
Shellac
Shellac is made from the excretion of the female lac bug also known as Kerria Laca. The fecal matter is collected from trees in India and sold to good manufacturers across the United States.
Shellac is often used as a “shiny” coating on candy or apples. It is most commonly used in chocolate, wine, frozen foods, nuts, jam, raisins, and coffee beans. The fecal matter also doubles up as a food dye in chewing gum and carbonated drinks. [3]
It’s also used in beauty and house products like nail polish, perfume, mascara, or as a paint primer, sealant, or finish... sounds appetizing... not...
L-Cysteine
If you hate hair in your food, you’ll be sure to hate this additive. This is not the naturally occurring amino acid in your body... well it is sort of.
L-Cysteine is used to preserve shelf, soften gluten, and reduce long fermentation times in commercial baked goods. It can commonly be found in dough, crackers, pizza, bread, and other processed baked treats.
This natural ingredient mostly comes from human hair, duck or chicken feathers or cow horns. How do they collect the human hair you ask? From barber shops and hair salons in China. [4].
Acetate
If you’re a cheese lover, you may want to be aware of this chemical additive that can be used under the guise of natural flavors.
Acetate, or cellulose acetate is a plant-based plastic derived from wood or cotton pulp. It’s used in the industry for plastic eyewear flames, but food manufacturers also use it in grated cheese.
Food manufacturers use this “natural” flavor as an anti-caking agent to keep grated cheese from clumping [4].
Isinglas
You may want to put down that glass of wine or beer... I repeat you may want to put down that glass of wine or beer
Isinglas is obtained from fish bladders and used to clarify beer and wine.
As wine or beer ages in barrels, particles naturally fall to the bottom of the mixtures. To make the wine “clear” fish bladder is used... eek.
Lanolin
Lanolin is an oil derived from the wool of sheep.
This gummy-texture is commonly used in chewing gum as well an ingredient various beauty products ranging from hair products to make up products.
I’m not sure about you, but the thought of chewing on sheep’s hair sounds less than appetizing.
Monosodium Glutamate
Monosodium glutamate or commonly known as (MSG) is another natural flavor to be weery of. This flavoring is in everythingggg.
It can be found in take out, salad dressings, broths, canned goods, processed meats, frozen foods, and snacks.
While it is commonly used to enhance flavor, flavorists and big food love MSG because they know it can increase your appetite during your meal [5]. This means you’ll eat more, so that’s essentially more money in their pockets [6].
And all you are left with is feeling extra full and even more tired.
Carmine
Carmine comes from the dried shell of the female cochinheal bug.
This tiny red insect is harvested and used in seafood, baking products, soft drinks, jams, yogurts, and seasoning. Carmine can also be found in beauty products.
It is recognized for its red pigment and used to color products.
Civeton
Civeton is the musk that comes from the African Civet. The African Civet uses this musk to attract a mate.
Civets are kept in small cages on unethical farms and used for their musk. Their musk is then sold to the both the beauty and food industry [7].
Civeton can primarily found in fragrances as well as to enhance flavor in butter, caramel, and rum flavorings.
Ambergris
Ambegris is a by-product of the sperm whale. It is produced in the whales intestine and is believed to be a result of their robust diet of squid [8].
Amergris is a slow growing mass, and has a terrible smell, however as it solidifies it has a musky-perfume aroma.
Bacause of this it is commonly used in perfume. It is also widely used in our food supply. It is mainly used in eggs to make them smell better and seem more appealing to the person consuming them.
GRAS
By this point, I bet you’re wondering how these insane ingredients are allowed in our food supply.The answer is GRAS, an acronym that means generally recognized as safe. GRAS was established by congress in 1958 and was originally meant for ingredients that are considered to be safe, like salt, water, yeast or chicken breast.
Normally the FDA would have to approve each single ingredient, but under GRAS most ingredients get a pass. And even worse when a food is under GRAS, it can skip all FDA safety measurements. This means thathundreds of chemicals and other natural flavors are allowed in our food without ever having to be proven for safety.
So much for “natural products”...
Raw Generation’s Promise
How can you ever really trust what’s in your food with these inhumane laws? The answer is by supporting brands you trust.
At Raw Generation we vow to never allow synthetic, chemically-concocted ingredients in any our products. So much so, that we have a hefty quality assurance team who must approve any and every product going in and out of our facility.
Our strict guidelines ensure that each and every recipe is made with 100% real ingredients found in nature. We are dairy-free, gluten-free, soy-free, refined sugar-free, and most importantly chemical-free.
No natural flavors. No weird ingredients. Just simple, real food.
Sources:
-
Are Those “Natural Flavors” in Your Favorite Drinks Actually Good For You?
-
Is there really wood pulp and sawdust in your Parmesan cheese?
-
The Dorito Effect by Mark Schatzker
