Understanding What's in Your Food: Natural Flavors and Labeling
Written on
Chapter 1: The Mystery of Natural Flavors
Natural flavors are ubiquitous, appearing on labels of everything from beverages to sauces. But what do they actually signify? Are these flavors derived from authentic natural ingredients, or are they artificially created to mimic natural tastes? For example, does the Black Cherry White Claw contain any real black cherries, or is it simply engineered to taste like them?
To clarify, it’s essential to differentiate between natural ingredients and natural flavors.
Natural ingredients are those that exist in nature and are processed without the addition of artificial substances. The FDA is currently working on refining its definitions to provide clearer guidance on this matter.
Conversely, natural flavors come from natural sources but are primarily used to enhance taste rather than provide nutritional benefits. According to the FDA's 2018 definition, “the significant function in food is flavoring rather than nutritional.”
Chapter 1.1: Natural Ingredients vs. Natural Flavors
While both natural flavors and natural ingredients originate from nature, the former does not contribute to the nutritional profile of the product. Theoretically, even substances like skunk scent could be used as flavoring, provided they come from natural sources, although this would likely raise eyebrows at the USDA.
Chapter 1.2: Understanding Cheese and Its Variants
When it comes to cheese, the definitions can be just as perplexing. Pasteurized cheese is straightforward—it is made entirely from milk from cows, goats, or sheep. In contrast, pasteurized cheese food must contain at least 51% real cheese, with the rest potentially made up of ingredients like oil, water, and milk proteins. Meanwhile, pasteurized cheese products are composed of less than 51% actual cheese, often supplemented with phosphates and other additives.
Chapter 1.3: Mechanically Separated Meats
The phrase "mechanically separated" conjures up unsettling images. But what does it really mean? This term is mandatory on packaging, and it raises questions about its significance in our food choices.
Mechanically separated meat (MSM) has been utilized in products like hot dogs and bologna for some time. Essentially, it involves extracting edible meat from bones under high pressure, resulting in a paste-like substance. The USDA has defined the process and recently permitted certain MSM beef products for human consumption, as long as they meet specific criteria.
Despite its unsettling connotation, mechanically separated poultry (MSP) has fewer restrictions, with labeling requirements being the primary concern. After decades of use, products made from MSP are now required to specify the type of poultry used.
Chapter 2: The Importance of Awareness
In the video titled "WHAT'S REALLY IN OUR FOOD?", the complexities surrounding food labeling are explored, shedding light on what we may be consuming.
Another insightful video, "What's really in your food?", delves deeper into the often misleading labels we encounter, encouraging viewers to be more informed about their food choices.
Ultimately, whether it's natural flavors or cheese products, the reality is that many food items labeled as "natural" may not be what they seem. Therefore, it's crucial to approach food labels with a discerning eye.