What are nature-identical flavours? – The Hindu

Ever wondered why strawberries and strawberry-flavoured ice cream or chocolates do not taste the same? While one has the natural tastes of strawberries, the other is either artificial or nature-identical flavours made by us in labs, often leading to an unnatural taste. Today, let’s dive into what nature-identical flavours are and how they are made!

Nature-identical flavours are lab-made chemicals that are structurally the same as flavour molecules found in nature, while artificial flavours are flavour chemicals that do not exist in that form in nature. An example would be the main vanilla compound vanillin, found in vanilla beans, which is often created and used in various food items. Instead of extracting it from tons of beans or fruits, scientists synthesise the same molecule from cheaper raw materials like wood pulp, petrochemicals, or even other plant sources.

These flavour molecules are generally considered safe in regulated amounts, but often their use in ultra-processed foods is what makes it all unhealthy.

Nature-identical flavours are made by scientists in labs by creating identical aroma compounds after extracting the ones that they believe contribute to the taste and smell of a flavour. 
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Why is it popular then?

Due to its cheap nature, along with the consistency it depicts, manufacturers often prefer nature-identical flavours over the expensive natural ones. They are also free from some impurities or allergens that can sometimes accompany plant extracts. 

Since the flavour is lab-made, they are often engineered for precision, resulting in them usually representing only one or a few key molecules from a food’s complex aroma. This leads to the flavour often being ‘flatter’ or duller than the original taste of the fruit or spice.

How are they made?

Nature-identical flavours are made by scientists in labs by creating identical aroma compounds after extracting the ones that they believe contribute to the taste and smell of a flavour. 

For example, a strawberry has more than 300 to 350 different aroma compounds that contribute to its unique smell and taste. Once researchers identify the most important molecules, they extract them from real strawberries (natural) and synthesise those same molecules to create a flavour that is identical to that found in nature.

These flavourings are then blended into a carrier like alcohol, water, or oil and added in very small amounts to products such as biscuits, soft drinks, ice creams, instant noodles, and even some medicines to mask bitter tastes. 

On the ingredient lists of such products, you might see terms like “nature-identical flavouring substances,” or simply “added flavours,” depending on local labelling rules.

Is it safe?

Technically, most of the FSSAI, FDA, or EFSA-approved flavouring compounds — natural, nature-identical, or artificial — are all considered safe to be used in low levels. Each food item might only have milligram or microgram quantities of flavouring agent per serving and is considered safe to consume within the serving limits on a regulated note.

However, the serving size is what makes all the difference here. Higher quantities of such flavoured food item is often associated with higher risks of obesity, cardiovascular disease, and metabolic disorders. In these cases, the flavourings themselves are not the main villain; they make it easier to overconsume highly processed products.

Activity: Next time you go to a shop or supermarket, try to spot items which are natural flavoured, nature-identical flavoured and artificially flavoured from your favourite snacks!