Is Artificial Flavour Really As Bad As It Sounds

The flavourist creating an artificial flavour must actually use the same chemicals in their formulation that they would have used to make a natural flavour! The source of the chemicals is the only difference between natural and artificial flavours. Harkening back to the coconut flavour that we talked about in What Makes Natural Flavour So Natural?, rather than obtaining a natural flavour from the bark of an exotic tree in Malaysia, flavourists can create an identical version in a laboratory by selecting the correct flavour components and eliminating any toxic or useless chemicals.

The use of artificial flavours can actually help to make products safer and more affordable. Think of how many more grapes would need to be grown if every single grape flavoured product used only natural flavours! The process of obtaining natural flavour can also be extremely expensive, but using artificial flavours resolves that problem easily.

What’s the Bottom Line?

The bottom line is that this issue is not as black and white as it is presented. Natural and artificial flavours both offer their own benefits. The term “natural” carries a better connotation for marketing purposes, but artificial flavours are typically more affordable and versatile. When formulating your own products, don’t trap yourself into one category or the other.

Utilise the help of a flavouring expert at Aromatic Ingredients to determine the perfect blend for your products. Whether you need sweet, salty, sour, savoury, or bitter elements, Aromatic Ingredients offers the quality compliance to provide flavour chemicals that will ensure your products remain consistently wonderful. Call us at 03 9702 3698 or email sales@aromaticingredients.com.au  to learn more!

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