Natural and Artificial Flavors: What's the Difference?

Most processed foods contain either artificial or natural flavors, or a combination of both. Artificial flavors are a no-brainer -- most people assume they are some chemical compound. But here are some things about both natural and artificial flavors you may NOT know:

* The American flavor industry now has revenues exceeding $1.4 billion.

* Some flavor companies also manufacture popular perfume fragrances by the same process. Since our taste relies heavily on our olfactory sense, the compounds can be manufactured in the same factories.

* Specialists are called "flavorists," and generally what flavor they put in what product is top secret since it is such an important part of differentiating similar products, like snack chips.

* The FDA does not require that flavor companies disclose ingredients as long as all the ingredients are considered "Generally Regarded as Safe." This policy allows flavor companies to protect their secret flavor formulas.

More detail can be found on pages 124-127 of Eric Schlosser's bestselling book "Fast Food Nation."

* A single natural or artificial flavor can contain many different ingredients; e.g. the artficial "strawberry" flavor contains 49 ingredients, most of which are difficult-to-pronounce chemical compounds.

* The difference in how the flavor is classified is based on the METHOD in which it is derived, but ultimately the chemical composition can be nearly identical.

* Surprisingly, artificial flavors are simpler in composition and potentially safer because only safety-tested components are used. And because natural flavors require a natural source instead of one that is developed in a laboratory, they can be more costly and deplete natural sources. (Gary Reiniccius, Food Science and Nutrition, U. of Minnesota)

What to do? Read your labels.

And if you are craving something banana-flavored, why not try a real banana?

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