Organic Natural Flavors vs. Artificial Flavors
A Worthwhile Difference?
As previously discussed, natural flavors are derived from flavor chemicals found throughout nature. Once isolated, these flavor chemicals need to be diluted in a substance (also called carriers or solvents) in order to taste acceptable. There are various types of solvents that can be perceived as either natural or artificial, but, when used, still fall under the “natural flavor” label.
The difference between organic flavors and natural flavors comes down to what it means to be organic. Technically, there are three different definitions of organic. “Certified organic” (the first definition) means that 100% of the product is from organically made ingredients. To be called just straight “organic” (the second definition) means that at least 95% of the product or is organically made. The remaining 5%--or less--of the product has to be from natural sources that are not genetically modified and not exposed to radiation or sewer sludge (also called “organic compliant”.) The last definition is called “Made With Organic”. This means that at least 70% of the product is organically made and the remaining amount is organic compliant. To be called an organic natural flavor, 95% of the flavor (including the source of the carrier or solvent) needs to be derived from organic sources. The remaining 5% is derived from natural sources that are not genetically modified and not exposed to radiation or sewer sludge. Any flavor that has organically sourced flavor chemicals that are 95% or less would only be considered a “natural flavor”.
On the opposite end of the spectrum exists artificial flavors. Despite the name, artificial flavors have more in common with their natural counterparts than one might think. As discussed, all flavors (and everything that exists in the world) are made from chemicals. Natural flavors contain flavor chemicals that can trace back to a natural source. Artificial flavors contain flavor chemicals that are synthesized in a lab but still have the same chemical structure as their naturally derived counterparts. Both natural and artificial flavors are made with carriers that can either be perceived as natural or artificially derived. The real difference between natural and artificial flavors is that some flavor chemicals used in natural flavors cannot be synthesized in a lab. Conversely, some flavor chemicals used in artificial flavors do not exist naturally. It is important to note that lab made (artificial) flavor chemicals undergo just as many tests to validate their safety and quality as their natural counterparts. Unfortunately, artificially flavored food and beverage products have a bad reputation since they usually contain other highly processed ingredients that are considered unhealthy.
All flavor chemicals derived from either a natural source or from a lab undergo rigorous safety tests before they are permitted to be used in a flavor. An organization called the Flavor and Extract Manufacturing Association (FEMA) is responsible for gathering and keeping up to date toxicology and other safety data about each and every flavor chemical. (There are currently 4000+ flavor chemicals in their database and it is constantly growing). FEMA ensures that each and every flavor chemical does not exceed usage levels in a flavor that would otherwise be toxic or harmful to people. They are required to report this data to the FDA to ensure that any flavor produced is considered generally recognized as safe (GRAS).
Would you eat or drink products that contain natural or artificial flavors? Why or why not?