Useful differences between artificial and natural flavours





Perception of flavours is an evolutionary benefit that helps us have a more varied diet, and hence meet various nutritional needs. But flavouris also something which helps us appreciate and enjoy our food even more. We love flavours and the food industry capitalizes on this by enriching our foods with a host of natural and/or artificial flavours. But what are natural flavours and which ones are artificial? And probably the biggest question, how do they impact our health?
Understanding natural flavours
Natural flavours are generally extracted from natural foods such as fruit, fruit juice, oils, barks of trees, edible yeast, vegetables or their juices etc. Basically natural flavours are those which are derived from something which is edible in its original form.
The key to calling any flavour a natural flavour is that it should be extracted solely by physical process from any edible food source. Some examples of natural flavours are vanillin extracted from vanilla bean, however castoreum is also a natural source for vanilla flavour, which is extracted from castor sacs of beaver.
Artificial flavours provide the exact same sensory experiences as the natural flavours, since they are essentially the same chemical in the end, only the source differs.
The downside to artificial flavours is that sometimes it is difficult to achieve the exact chemical composition of a natural flavour and hence some artificial flavours taste too “artificial”.
Health effects of natural or artificial flavours
Since flavours do not contain any nutritional value and are simply chemicals which provide a sensory stimulation, there is not much difference between artificial and natural flavourings in the end. The problem can arise due to the fact that our bodies are not naturally inclined for such concentrated amount of flavours (read chemicals) in our food. So it is always better and in favour of your health, to limit the intake of processed foods which contain added flavours.Useful differences between artificial and natural flavours

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