Have you ever wondered why banana candies taste nothing like real bananas? It’s a curious question, and the answer lies in the world of flavors.
Recently, many big companies like General Mills, Panera, and Nestle have been trying to remove “unnatural” ingredients from their products. For example, General Mills announced that by the end of 2016, 90% of its cereals would have no artificial ingredients. They want to use ingredients that people recognize as “natural.”
But what does “natural” really mean? When you look at a cereal box, you might see ingredients like wheat and sugar, along with terms like “natural flavor” and “artificial flavor.” We often think of natural as something made by nature and artificial as something man-made or from chemicals.
The FDA says that artificial flavors are not derived from plants, meat, dairy, or fermentation products. However, the difference between artificial and natural flavors is not always clear. Processed foods often lose flavor because they are frozen, dried, or bleached. To make them taste better, scientists add flavors.
Most flavors, whether natural or artificial, are created in labs by scientists called flavorists. They are like a mix of chemists and artists, combining chemicals to create the perfect flavor. The flavor and fragrance industry is huge, worth over 5.7 billion dollars!
The word “chemical” might sound scary, but everything is made of chemicals. For example, apples have chemicals like fructose and sucrose. You can have chemicals from an apricot pit that are processed, or the same chemicals made in a lab. One might be called natural, and the other artificial, even though they are the same.
Eric Schlosser, in his book “Fast Food Nation,” talks about amyl acetate, which gives banana flavor. If you get it from bananas, it’s natural. If you make it by mixing vinegar with amyl alcohol and sulfuric acid, it’s artificial. But both smell and taste the same!
Natural flavors are made in labs just like artificial ones. Sometimes, they aren’t even related to the food they are supposed to taste like. For example, some “almond” flavors come from apricot pits, and some “natural” vanilla flavors might come from animal sources.
Companies have a lot of freedom with the term “natural” in processed foods. Just because something is natural doesn’t mean it’s good for you.
When you choose your favorite cereal, be smart and think about what’s in it. And next time you enjoy a vanilla latte, consider what flavors it might contain.
Another big topic in the food world is GMOs. Are they good or bad? It’s a debate worth exploring further.
So, what do you think about the “natural” vs. “artificial” debate? Is it about being healthy, or is it just marketing?
Become a flavor detective! Gather a variety of flavored candies, including banana, and compare them to the real fruits. Write down your observations about the differences in taste and smell. Discuss with your classmates why you think these differences exist based on what you’ve learned about natural and artificial flavors.
Imagine you are a flavorist. Create your own unique flavor by combining different natural extracts or essences. Present your creation to the class and explain whether your flavor would be considered natural or artificial, and why.
Choose a packaged food item from home and investigate its ingredient list. Identify which ingredients are labeled as natural or artificial flavors. Research what these flavors are derived from and share your findings with the class.
Participate in a class debate on the topic: “Natural flavors are better than artificial flavors.” Use evidence from the article and additional research to support your arguments. Consider health, taste, and environmental impacts in your discussion.
Research the flavor and fragrance industry. Create a presentation or poster that highlights the role of flavorists, the economic impact of the industry, and some surprising facts about how flavors are developed. Share your work with the class.
Here’s a sanitized version of the transcript:
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You know what always makes me curious? How come banana candies never taste like actual bananas? If not actual bananas, what gives that flavor?
Hey everyone, Julia here for DNews. So I don’t know if you’ve noticed lately, but there’s been a trend for big companies to remove “unnatural” ingredients from their products. General Mills is just the latest, joining others like Panera and Nestle. General Mills says “90 percent of its cereals will have no artificial ingredients by the end of 2016,” and they want to move towards ingredients people will recognize. They aim for products that people “see as natural.”
And that’s the question, though: do most people know what natural really is? When you look on the side of a box of cereal, you might see a few ingredients you can pronounce, like wheat and sugar, along with terms like “natural flavor” and “artificial flavor.” We use words like “artificial” and “natural” as shorthand and just assume everyone knows what we mean. We generally think of natural as anything made by nature and artificial as man-made or derived from chemicals.
The FDA has a similar stance. They say that an artificial flavor means it’s not derived from plant material, meat, dairy products, or fermentation products. However, the real difference between artificial and natural flavor is a bit more complicated and less clear-cut. Processed food can often lack flavor; it’s been frozen, bleached, dried, and so on. But hey, at least it has a long shelf life. To compensate for that lack of taste, scientists add a little something extra.
Most flavors in your food, whether natural or not, are created in a lab by scientists known as flavorists, who are a mix of chemists and artists. Their job is to combine small amounts of chemicals to produce just the right flavor. They can create a few chemicals that make you think it’s a turkey dinner. And it’s a big industry. One study from the Freedonia Group estimates the Flavor and Fragrance industry to be worth over 5.7 billion dollars.
I know the word “chemical” might sound concerning to some, but everything is made of chemicals. For example, apples contain fructose, sucrose, pantothenic acid, ethyl hexanoate, 3-decanol, and many others that are hard to pronounce. So, you could have chemicals derived from an apricot pit that are heavily processed, or the same exact chemicals synthesized in a lab, and one would be considered natural while the other is not.
Eric Schlosser gives the example of amyl acetate, or banana flavor, in his book “Fast Food Nation.” He explains that when you distill it from bananas with a solvent, amyl acetate is a natural flavor. When you produce it by mixing vinegar with amyl alcohol and adding sulfuric acid as a catalyst, amyl acetate is an artificial flavor. Either way, it smells and tastes the same.
So, the same exact chemical can be classified as natural or artificial. And natural doesn’t always mean better. Natural flavors go through the same processes in a lab as artificial flavors do. Some aren’t even related to the food they’re supposed to taste like. For instance, some “almond” flavors can come from apricot pits, and in rare cases, “natural” vanilla flavoring has been known to come from certain animal sources.
These companies have a lot of leeway with the term “natural” when it comes to processed foods. Just remember, while some substances are technically natural, that doesn’t mean they’re good for you.
So, when you pick your favorite cereal off the shelf, just be smart and skeptical. And the next time you enjoy a vanilla latte, consider what goes into it.
Speaking of another great debate in the food world lately… GMOs. What’s the deal with those? Laci really separates the wheat from the chaff in this great episode right here.
So, how do you feel about this “natural” vs “artificial” debate? Is it health-conscious or just marketing?
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This version removes any inappropriate or potentially offensive language while maintaining the original message.
Flavors – Flavors are the distinct tastes that are sensed when a substance is consumed. – Example sentence: Scientists study how different flavors interact with each other in food chemistry.
Natural – Natural refers to substances that are derived from nature without human intervention. – Example sentence: The natural sugars in fruits provide a sweet flavor without the need for added chemicals.
Artificial – Artificial means something that is made by humans, often to imitate something natural. – Example sentence: Artificial flavors are created in labs to mimic the taste of natural ingredients.
Chemicals – Chemicals are substances with a distinct molecular composition that are produced by or used in a chemical process. – Example sentence: Scientists use various chemicals to conduct experiments and learn about reactions.
Ingredients – Ingredients are the individual substances that are combined to make a particular product. – Example sentence: Reading the ingredients on a food label can help you understand what chemicals are in the product.
Scientists – Scientists are individuals who conduct research to advance knowledge in a particular field of science. – Example sentence: Scientists often work in laboratories to discover new chemical reactions.
Processed – Processed refers to foods or substances that have been altered from their natural state for safety or convenience. – Example sentence: Processed foods often contain artificial flavors and preservatives.
Taste – Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells. – Example sentence: The taste of a substance can be affected by its chemical composition.
Banana – Banana is a tropical fruit that is rich in natural sugars and provides a sweet flavor. – Example sentence: The banana’s natural sweetness makes it a popular ingredient in smoothies.
GMOs – GMOs, or genetically modified organisms, are organisms whose genetic material has been altered using genetic engineering techniques. – Example sentence: Scientists create GMOs to improve crop resistance to pests and increase food production.
