Flavouring

Both natural and artificial flavouring is made in a lab by a “flavourist”. The difference between artificial and natural is that the natural is derived from a plant or an animal material. Both natural and artificial flavours are complex mixtures that are sometime comprised of more than 100 chemicals. Solvents, emulsifiers, flavour modifiers and preservatives often make up 80 to 90 percent of the mixture. This information is directly from the Environmental Working Group (EWG is an American environmental organization that specializes in research and advocacy in the areas of toxic chemicals, agricultural subsidies, public lands, and corporate accountability). Of the 80,000 foods EWG has rated, “natural flavour” was the 4th most common ingredient behind salt, water and sugar. Flavouring is used to enhance flavour for various reasons. When food is processed it usually looses its taste and flavour. Flavour can also be used to make food smell more fragrant. Most of our taste is through smell so having a food product with a stronger smell gives it a stronger taste.

Flavours in "certified organic" foods are slightly better because they are restricted to producing flavouring without synthetic solvents, carriers or artificial preservatives.

Remember just because something says it is “natural” doesn’t mean it’s good for your. The best thing is to avoid flavouring - both artificial and natural whenever possible and stick to the real thing:)