Flavours & fragrances
conditions. While UPFs may contain both natural and artificial flavourings, the very word ‘natural’ has something of a health halo, and consumers may not fully appreciate the nuance in this debate because of ambiguity in the language used to describe additives. Ultimately, everything that goes into food has to be tested, assessed and passed as safe, so does the distinction matter?
“All flavouring substances – both natural and non-natural – are required to undergo a separate evaluation by independent experts including assessment of toxicological data and use levels,” says Carpenter. “All flavouring substances are defined as chemical substances and have to meet set purity criteria, whether derived from a food source or manufactured. Just like water – H2
Consumers are increasingly more attracted to flavours that are deemed ‘natural’ versus ‘artificial’.
he continues. “They also offer the option to provide new flavour notes to excite the palate. The use of a flavouring can also help reduce food waste by utilising extracts from food waste streams or byproducts of other food processing industries.” With many advantages and disadvantages to consider, food manufacturers can face difficult choices, but one question must be at the top of the agenda – are artificial flavourings safe?
Food safety first
Over the years, stories about the negative health impact of artificial food additives have rarely left the public domain. Critics cite both new and old research showing health risks associated with flavourings, colourings and other additives. One randomised, double-blinded, placebo-controlled trial published in 2007 and led by researchers at the University of Southampton, found that artificial food colour and additives such as sodium benzoate induced hyperactivity in young children. Some studies have linked specific artificial flavourings – including benzophenone, ethyl acrylate, eugenyl methyl ether and myrcene – to cancer. “I would say natural flavours have an advantage over synthetic ones because they show no or little detrimental effect when subjected to the human body,” says Olatunde. “The majority of synthetic flavours can pose adverse effects, especially when they are not properly prepared, and if used for long periods. This is because the body system sees them as chemical agents that need to be metabolised by different chemical pathways in cells. Due to this process, they tend to show some adverse effects.” Currently, there is a focus on how natural and artificial flavours may impact the gut microbiome and digestive health more broadly, as studies uncover links between ultra-processed foods (UPFs) and increased mortality rates, cardiovascular diseases, type 2 diabetes, hypertension, cancer and other
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the same whether created in a laboratory or purified from a river.”
“All flavouring substances are assessed for safety by committees of independent experts mandated by either the European Food Safety Authority or the UK’s Food Standards Agency,” he adds. “The criteria are the same, regardless of the origin of the flavouring substance.”
The road ahead
There is certainly a need to clear up the ambiguity around terminology and do more research into the health impact of flavourings. A prime example of the challenge comes in the form of vanillin – the main flavour component of vanilla. Plant-based vanillin can be obtained naturally from vanilla by soaking vanilla beans in alcohol. It can also be derived from crude oil – specifically the petrochemical precursor guaiacol – by a purely synthetic process. Both processes create the exact same molecule. In itself, vanillin is recognised as having numerous pharmacological properties including anticancer, antidiabetic, antioxidant, antimicrobial and more. So, whether derived naturally or artificially, the molecule could be seen as healthy. Without more research, confusion reigns, and consumers are left not knowing whether they are making the right choices for their health. “Interestingly, flavourings are the only food ingredient in the UK that have a legal definition of natural,” says Carpenter. “Given the tight regulatory environment and high level of scrutiny by independent experts on our products, consumers can be assured of a safe, sustainable product which most importantly, tastes great.” For Carpenter, the debate seems settled, but both sides of the debate claim to be in the right. Clarifying definitions must be the first step if consumers are to understand the facts and make informed purchasing choices. ●
Ingredients Insight /
www.ingredients-insight.com
Ezume Images/
Shutterstock.com
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