Food Labs Use An Average of 2000 Chemicals To Create 500 ‘Natural Flavors’ You Would Never Suspect Are Artificial

The flavor industry is worth billions. Flavor engineers are paid big bucks to make sure you never know the difference between “natural flavors” and the real thing. Chemists working for half a dozen companies make approximately 80 percent of all the natural and artificial flavors in the world to please consumers with convincing tastes and aromas they find delicious and appealing. So what constitutes a natural flavor? Certainly nothing natural.

There are hundreds of different flavor compounds that are derived from amino-acids, fatty acids, carbohydrates and other nutrient pathways to achieve specific a taste and smell.

Companies like Givaudan and Cargill create and manufacture flavors for a wide variety of foods, beverages, confections, pharmaceuticals (including chewable medications and liquid prescriptions), oral care products (like toothpaste and mouthwash), cosmetics (including lip balm), nutrition products (vitamins and sports gels), and even pet food. And in fact, the general principles they follow are very similar to what’s done in the perfume industry.

Although these companies are responsible for ensuring their products are safe for human consumption (which includes preventing allergic reactions or avoiding toxicity), no long-term studies are ever pursued in humans to find out what those effects actually are. Priority number one for the industry is to help the food companies make huge profits, not ensure human health and safety.

What’s The Difference Between Natural and Artificial Flavors? 

Natural and artificial flavors are defined for the consumer in the Code of Federal Regulations. A key line from this definition is the following: “a natural flavor is 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.” So the flavor has no other function but to fool the brain into thinking it is consuming the real thing. Just as their artificial counterparts, all natural flavors are created in labs with chemicals. Food companies take the definition and through legal loopholes can actually create biosynthetic compounds identical to the real thing, but they’re not the real thing. Bottom line is they are still artifically created flavors, but they are permitted the “natural flavor” label due to the formal definition.

There is less a matter of legal definition than the “real” or practical difference between these two types of flavorings. There is little substantive difference in the chemical compositions of natural and artificial flavors. They are both made in a laboratory by a trained professional, a “flavorist,” who blends appropriate chemicals together in the right proportions. The flavorist uses “natural” bioidentical chemicals to make natural flavorings and “synthetic” chemicals to make artificial flavorings. The flavorist creating an artificial flavoring must use the same chemicals in his formulation as would be used to make a natural flavoring, however. Otherwise, the flavoring will not have the desired flavor. The distinction in flavorings–natural versus artificial–comes from the source of these identical chemicals and may be likened to saying that an apple sold in a gas station is artificial and one sold from a fruit stand is natural.

This issue is somewhat confusing to the average consumer in part because of other seeming parallels in the world. One can, for example, make a blue dye out of blueberry extract or synthetic pigments. These dyes are very different in chemical composition yet both yield a blue color. Similarly, consider one shirt made from wool and another from nylon. Both are shirts, but they have very different chemical compositions. This diversity of building blocks is not possible in flavorings–one makes a given flavor only by using specific chemicals. Thus, if a consumer purchases an apple beverage that contains an artificial flavor, she will ingest the same primary chemicals that she would take in if she had chosen a naturally flavored apple beverage.

When making a flavor, the flavorist always begins by going to the scientific literature and researching what chemicals nature uses to make the desired flavor. He then selects from the list of flavor components found in, say, real apples, generally simplifying nature’s list to eliminate those chemicals that make little contribution to taste or are not permitted owing to toxicity. (Nature has no restrictions on using toxic chemicals, whereas the flavorist does.) The flavorist then either chooses chemicals that are natural (isolated from nature as described above) or synthetic chemicals (made by people) to make the flavor.

The search for “natural” sources of chemicals often requires that a manufacturer go to great lengths to obtain a given chemical. Natural coconut flavorings, for example, depend on a chemical called massoya lactone. Massoya lactone comes from the bark of the Massoya tree, which grows in Malaysia. Collecting this natural chemical kills the tree because harvesters must remove the bark and extract it to obtain the lactone. Furthermore, the process is costly. This pure natural chemical is identical to the version made in an organic chemist’s laboratory, yet it is much more expensive than the synthetic alternative. Consumers pay a lot for natural flavorings. But these are in fact no better in quality, nor are they safer, than their cost-effective artificial counterparts.

Both types of flavoring have been linked to neurotoxicity, organ, developmental, reproductive toxicity and cancer.

How Flavor Engineers Get Us Addicted To Foods 

Indeed, the sense of taste is a multifaceted physiological process. Working in conjunction with our sense of smell, our 100,000 taste buds elicit sensations of sweet, bitter, sour, salty, and umami (a Japanese word for a pleasant savory taste, but distinct from pure saltiness). The challenge for flavor chemists is to create the perfect mixture of compounds that hit all the right marks and they do a magnificent job in fooling the public.

How do they master their science? They know exactly how the human mind and the body’s receptors work. The brain’s pleasure center is known to proceed through nerve cells that signal using the neurochemical dopamine. Dopaminergic neurons exhibit a “remarkable capacity” to pass on pleasure signals. Unfortunately, the evolutionary processes that attached pleasure to advantageous behaviors also accidentally reinforced bad ones.

Addiction to all four major classes of abused drugs — psychostimulants, opiates, ethanol and nicotine — has been linked to increased dopamine transmission in the same parts of the brain associated with normal reward processing. Cues that predict both normal reward and effects of cocaine or alcohol also make dopamine nerve cells fire as do the experiences they recall.

When flavor engineers design their chemical conconctions, they have a profound understanding of these biological systems and the molecular events that form such “reward memories” so that people become addicted to foods.

MSG (monosodium glutamte) is a good example. It hides behind dozens of names in thousands of foods, such as natural flavouring and yeast extract.MSG is not a nutrient, vitamin, or mineral and has no health benefits. It is an excitotoxin which are substances, usually amino acids, that react with specialized receptors in the brain in such a way as to lead to destruction of certain types of brain cells. Excitotoxins stimulate the reward system of the brain, so we think it tastes better (than it actually does) and consequently consume more.
Flavorists also try to create foods that consumers crave. And in fact, in an with CBS, Givaudan employees did not deny that this is what they’re trying to do — create food addictions. It’s “a good word,” they admitted, and that they’re trying to develop “something that [consumers] want to go back for again and again.”

Secret Tricks of The Trade 

And their work is serious business. Companies consider their formulas to be valuable intellectual property, hence their secretive nature — not to mention the fact that most food manufacturers would rather not have it known that most of their processed foods are flavored with a cornucopia of chemicals.

Flavor chemists use a variety of compounds to create their formulas. A typical lab uses of 2,000 chemicals and 500 natural flavors — and it can take anywhere from 70 to 80 tries to get the flavor just right. Some formulas require upwards of hundreds of different trials.

When trying to simulate the taste of chocolate, for example, flavorists will use substances that individually taste and smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, dirt and other distinctly un-chocolate-like aromas. And in fact, in some cases it can get quite weird; some strawberry and vanilla flavors are derived from the gland found in a beaver’s backside.

Once the compounds have been selected, the chemists use a “flavor profile” to help them architect the taste they’re trying to simulate. This profile is typically constructed with mathematical assistance, allowing the chemists to make the most minutest of adjustments — what’s typically measured in parts per million (ppm). These adjustments can create super flavors where the taste of let’s say strawberry is concentrated 10 or 20 times then diluted throughout the food products of choice depending on how various chemicals might react to one another, and whether the mixtures will lend themselves to cooking.

study last year made headlines after it raised concerns about chronic exposure of workers in industry to a food flavoring ingredient used to produce the distinctive buttery flavor and aroma of microwave popcorn, margarines, snack foods, candy, baked goods, pet foods and other products. The artificial butter flavoring ingredient Diacetyl (DA) was found to penetrate the blood-brain barrier and intensify the damaging effects of an abnormal brain protein linked to Alzheimer’s disease.

Another common chemical that’s used is ethyl butyrate. It’s one of 30 compounds that are typically found in orange juice. This chemical, along with acetaldehyde, is what gives OJ its succulent quality. Other chemicals include butyric acid artificial and butyric acid natural. Isoamylacetate is typically used to mimic the taste of a banana, while methoxyfuraneol is used to simulate strawberries.

One of the great scams of the industrial food cartel is the so-called “fresh” orange juice sold in supermarkets. There is a great video from author Alissa Hamilton who wrote a book on the subject called ‘Squeezed: What You Don’t Know About Orange Juice.’

The list of chemicals that are used to flavor a single food can get quite extensive. It can take upwards of 300 individual compounds to endow a food with the flavor associated with a ripe strawberry and 400 volatiles to give a food the aroma of tomatoes. The concentration of these compounds will vary from food to food and can be measured between 10 to 100 ppm — and even as sparse as one part per billion.

The commercialization of natural flavors has increased more than 67% in the last decade alone. Many health conscious consumers are now avoiding artificial flavors so the industry is ramping up efforts to replace artificial flavors with natural ones, but essentially there is little difference. Don’t be fooled.

The Tap Blog is a collective of like-minded researchers and writers who’ve joined forces to distribute information and voice opinions avoided by the world’s media.
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3 Responses to “Food Labs Use An Average of 2000 Chemicals To Create 500 ‘Natural Flavors’ You Would Never Suspect Are Artificial”

  1. Anonymous says:

    Hi folks don’t know exactly to make of all this?

    re BBC2 mon 26-8-2013 10pm
    & more pink floyd history @ 11pm

    Dark side of the moon album cover with a pyramid & rainbow flowing from the peak point of the eye?

    A new drama from legendary playwright Sir Tom Stoppard, to celebrate the 40th anniversary of Pink Floyd’s The Dark Side of the Moon. The album topped the charts on its release in 1973, and it remained in the charts for 741 weeks from 1973 to 1988. With an estimated 50 million copies sold it is the band’s most commercially successful work and is frequently ranked as one of the greatest albums of all time.

    Sir Tom Stoppard was first approached with the suggestion of writing a play based on the album by a friend in 1973. Now, 40 years later, he’s created a fantastical story about fear, philosophy and madness, which is woven together with the original music.

    should be able to hear again soon:-

    http://www.bbc.co.uk/programmes/b038xr3n

    your comments please

    HETT

  2. wasp says:

    Hi Tap, the “BRAIN DEAD” have responded to the earlier Comment, I might give a reply to, but they should read about the Jesuit Expulsions, Many of whom were Crypto Jews, as you know there is a distinct difference, which makes it necessary to differentiate when referring to Them viz Those who Are,& Those Who Applied Identity Theft To A Country viz King Bulan, The Black Nobility etc.

    As you know, although my Religious Background of Anglicism was High Church, I do not now subscribe to any Earthly Bound Religious Orders, I therefore believe I can give an unbiased opinion, as I would describe myself as a Theist, but there is a World of Difference between Jesuit Controlled Catholicism & Protestantism. viz The Jesuits where is the logic in calling all non Catholics HERETICS, & why do so many People Believe It. The REFORMATION did more than just encourage people to read the Bible, thus relegating the Pope to the Side Lines – this was the prerequisite to find out even more & lead the way to seek greater Knowledge. ref Opposing GEOCENTRIC & HELIOCENTRIC Theories, This was too much much for The Pope & lead the way to the COUNTER REFORMATION, THE INQUISITION, powered by the JESUIT BACK SEAT DRIVERS. Their cover when fomenting wars & conflict has always been to adopt the Orthodox Jews & Christians as Scape Goats, Their Life’s Ambition Is To DESTROY ALL WHO THEY CONSIDER HERETICS, & return all control to The Pope THE STATE CONTROLLED BY THE CHURCH headed by The Pope Sounds Like NAZI GERMANY UNDER THE CONCORDAT TO ME – What Do Yo Think? The Holocaust was The Culmination, & Their Greatest Triumph in the Elimination of ORTHODOX WORSHIPERS: look back at Archives.

    The Jesuits
    Protestantism declines to give the Romish (Church the right to propagate
    its doctrines by force ; Jesuitism assumes the right to appeal to
    force in carrying out the decrees of the Church.
    Protestantism beheves that national law originates with the people
    Jesuitism insists that the Pope is the source of law The Protestant
    ideal of government is, government by the people for the people ; the
    ideal of Jesuitism is government by the Church for the Church.
    It is clearly the duty of all lovers of liberty to spread the truth in
    regard to the Jesuits, and Rev. Principal Austin has made it possible
    to do this by issuing his able, concise, definite, and comprehensive
    outline of their work and principles.
    JAMKS L. HUGHES.
    Toronto, December 30th, 1889

    REGARDS …… WASP

  3. wasp says:

    NEXT back to Article
    To change the subject w/r/t this Article We are now seeing The Fomentation of yet more conflict ratcheted up by JESUIT PUPPETS, The Vertically Challenged L/S Hague & The Snake Oil Salesman Cameron. Never forget that Biden is The real Power leading the Exercise, who just happens to be a Jesuit Coadjutor, with co workers, Kerry & McCain stirring up the Pot! http://antiwar.com/blog/2013/08/26/us-supported-iraqs-use-of-chemical-weapons-even-as-it-inches-to-war-with-syria-on-lesser-allegations/ In 1988, during the waning days of Iraq’s war with Iran, the United States learned through satellite imagery that Iran was about to gain a major strategic advantage by exploiting a hole in Iraqi defenses. U.S. intelligence officials conveyed the location of the Iranian troops to Iraq, fully aware that Hussein’s military would attack with chemical weapons, including sarin, a lethal nerve agent.

    The intelligence included imagery and maps about Iranian troop movements, as well as the locations of Iranian logistics facilities and details about Iranian air defenses. The Iraqis used mustard gas and sarin prior to four major offensives in early 1988 that relied on U.S. satellite imagery, maps, and other intelligence. These attacks helped to tilt the war in Iraq’s favor and bring Iran to the negotiating table, and they ensured that the Reagan administration’s long-standing policy of securing an Iraqi victory would succeed. But they were also the last in a series of chemical strikes stretching back several years that the Reagan administration knew about and didn’t disclose.

    At which point I am reminded of a book I read many years ago, I have given reference to before.viz

    What are Syria’s C & B W Capabilities, & where did these Weapons Come from, I can’t give you an active link as everything closes down if I attempt it so here is the url:-

    http://www.ieee.es/en/Galerias/fichero/docs_opinion/2012/DIEEEO33-2012_AnalisisAmenazaQuimicaBiologicaSiria_RenePita_ENGLISH.pdf
    I got it to work with Specialist Search Engine, viz. Link Syria C& B Wbut if it doesn’t try above lLink
    The Syrian
    Government has justified on several occasions its non-membership of the aforementioned
    conventions by the fact that Israel has not signed the Treaty on the Non-Proliferation of
    Nuclear Weapons (NPT)3 or by claiming “regional security considerations”, calling for the
    creation of a zone free of weapons of mass destruction in the Middle East. They could possess an Advanced Nerve Agent Novichok see above link.

    REGARDS …………. WASP

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