Jeffrey Jaime, CISSPServant Leader & CEO Driving AI Innovation and Team Excellence

The Truth Behind Natural and Artificial Flavors

24 Aug 2023 · 1 min

Watch on YouTube

0:53

A short YouTube video by Jeffrey Jaime explaining what legally/countenanced "natural flavors" are (anything derived from spices, fruits/juices, vegetables/juices, edible yeast, herbs, bark, buds, roots, leaves, meat, seafood, poultry, eggs, dairy, or anything fermented from those foods). The speaker notes that natural and artificial flavors can be chemically identical and nutritionally indistinguishable, describes the role of flavorists in recreating flavors for commercial products, and gives a cost/environmental example: making passion-fruit-flavored vodka from real passion fruit would require roughly a quarter of the world’s passion fruit supply, which is impractical.

Questions this video answers

Anything that comes from a spice, a fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf, meat, seafood, poultry, egg, dairy product, or anything fermented from any of those foods.

Roughly a quarter of the world's passion fruit supply.

Chapters

The definition of a natural flavor is it's anything that comes from a spice, a fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf, meat, seafood, poultry, egg, dairy product, or anything fermented from any of those foods. Now, the fact is, natural and artificial flavors can be the exact same molecules. Nutritionally, there can be no difference between them, and both are used quite a bit in our modern world where we consume food that has been enhanced in some way by one of these so called flavorists. You know, for example, if you want to create a passion fruit flavored product with actual passion fruit for, say, a vodka, a flavorist would need to consume like basically a quarter of the world's passion fruit supply to make that happen. That's not cost effective, nor is it friendly to the environment.