An additive designed to mimic the taste of natural ingredients and whose major role in food is flavouring rather than being nutritional. They are made by combining chemicals sourced from inedible ingredients. They are made to smell and taste exactly like natural flavourings. A chemical structure that is made synthetically, not sourced from any plant or animal would be considered an artificial flavour. Artificial flavours are made in a laboratory by a trained professional called “flavourist,” by blending appropriate chemicals together, in right proportions, and are supposed to be highly cost-effective for food and flavour manufacturers.
How Are They Made?
The flavourist begins by following the scientific literature and starts researching what chemicals it takes to make the desired flavour. The flavourist then selects from the list of flavour components that are found in a substance, for e.g., vanilla. The flavourist then only takes parts of the chemical that are actually present in vanilla. They then identify the chemicals with the strongest smell and taste properties and use identical chemicals which smells and tastes as much like real vanilla. Then, the key flavour molecules that are responsible for the iconic vanilla flavour are created and diluted in alcohol. The artificial vanilla flavour tastes like real vanilla because the most essential flavour compounds are molecularly identical to those found in natural vanilla.
Safety of Artificial Flavours:
All foods are made up of chemicals, it doesn’t matter whether they are grown naturally or extracted in labs. So, when you see an “artificial flavours” label on your food that you have picked, you really don’t need to be worried because these synthetic chemicals are safer, as they have been rigorously tested in labs and certified by the food authority. They generally cost less to produce when compared to natural flavours and are eco-friendly as it does not require raising new fields of food.
Due to the fact that both natural vs artificial flavours are added to the food for flavouring purposes only rather than the nutritional purpose, neither of them contribute to our health nor they are detrimental.
Why do we create them?
A high volume of “authentic flavour” is lost while the food is being processed. This processed food is then made to sit at the manufacturer’s warehouse and then wholesaler or retailers’ shelf before finally reaching the end consumers. Consequently, this may cause further deterioration in flavours. This is where the artificial flavour becomes lucrative, it really helps to restore the flavour content which may evaporate during the supply chain.
It won’t be wrong to say that artificial flavours might have a little edge over their natural counterparts, because the latter is sourced from nature, like the trunk of trees, crops, flowers, etc. Artificial flavours are created in a lab or industry and then can be directly distributed to the clients.
Food companies use artificial flavours to make the manufacturing process simpler, curtail costs and even enhance the flavour of a particular food. Food flavours are strictly regulated, studied and monitored. The authorities make sure that each and every flavour created should be safe at its intended level of use before it is ready to be added to the foods. Furthermore, all flavours are rigorously tested and are subject to ongoing safety reviews, so the consumers should have no doubt and feel safe about the foods they eat.
