The flavor industry is worth billions. Flavor engineers are paid big bucks to make sure you never know the difference between "natural flavors" and the real thing. Chemists working for half a dozen companies make approximately 80 percent of all the natural and artificial flavors in the world to please consumers with convincing tastes and aromas they find delicious and appealing. So what constitutes a natural flavor? Certainly nothing natural.
There are hundreds of different flavor compounds that are derived from amino-acids, fatty acids, carbohydrates and other nutrient pathways to achieve specific a taste and smell.
Companies like Givaudan and Cargill create and manufacture flavors for a wide variety of foods, beverages, confections, pharmaceuticals (including chewable medications and liquid prescriptions), oral care products (like toothpaste and mouthwash), cosmetics (including lip balm), nutrition products (vitamins and sports gels), and even pet food. And in fact, the general principles they follow are very similar to what's done in the perfume industry.
Although these companies are responsible for ensuring their products are safe for human consumption (which includes preventing allergic reactions or avoiding toxicity), no long-term studies are ever pursued in humans to find out what those effects actually are. Priority number one for the industry is to help the food companies make huge profits, not ensure human health and safety...
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