The Chemical Engineering of Natural Flavorings
Natural Flavorings, Food Additives are Big Business
As of 2011, the annual market for natural flavorings and food additives approached $30 billion.
- 40% of natural flavorings are used to enhance taste
- 30% of natural flavorings are used to enhance texture
- 5% of food additives affect appearance
- 20% are used to improve processing
- 5% for consumer safety
Beyond the Gross Factor: What’s the Big Deal?
If you can get past enjoying your vanilla or raspberry flavored treats with a little beaver butt thrown in (castoreum is made from the anal gland of beavers), eating insects (red coloring is made from mashed cochineal beetles), the doses of brain excito-toxins from MSG or Aspartame or any of the other chemical cocktails labeled as ‘natural flavorings’ then maybe this sort of chemical engineering is not so bad. After all, millions of people ingest these products daily and no one is dropping dead after eating a french fry. Or are they?
At Hormones Matter, we think food ought to be food. What do you think?