There are more than 2,500 chemically defined flavor substances utilized in the United States and Europe. Despite the diverse range of elements encompassed by the term "natural flavors," they are collectively classified under one label. Shockingly, among the 80,000 foods in the Environmental Working Group’s Food Scores database, "natural flavors" rank as the 4th most prevalent ingredient.

Flavors, as outlined by the FDA, consist of oils, resins, and other extractions derived from plant or animal sources ("natural") or synthetic compounds ("artificial") synthesized in a lab. Even though natural flavors originate from natural sources, the FDA does not mandate the disclosure of specific ingredients, making it impossible to know and avoid allergens or undesirable elements.

Natural flavors might be derived from gluten-containing grains, and while wheat would be disclosed on the label, potential allergens are left undisclosed. Additionally, natural almond flavoring may contain poisonous hydrogen cyanide, whereas the artificial version lacks this harmful chemical.

The difference between natural and artificial flavors lies only in their source; chemically, they are likely identical. Michael Hansen, PhD, senior scientist at Consumer Reports, emphasizes that there is no substantial nutritional difference between the two.

Some "natural flavors" may raise eyebrows due to their sources. Shellac, used on candies like Skittles, is derived from the secretion of the Kerria lacca beetle. L-Cysteine, used in pizza and crackers, is extracted from human hair or duck feathers, and castoreum, providing "natural raspberry flavor," originates from beavers' anal glands.

Concerns about natural flavors extend beyond their sources; ambiguity in labeling allows manufacturers to maintain proprietary recipes, contributing to confusion and potential health issues. For example, diacetyl, used to add a buttery flavor, has been linked to respiratory problems, yet it falls under GRAS (Generally Regarded as Safe).

Switching gears to nanoparticles, widely present in over 2,000 food items, they are often composed of inorganic materials like silver, iron oxide, and titanium dioxide. Titanium dioxide, used to whiten products like yogurt, can reach the blood-brain barrier, causing inflammation. The small size of nanoparticles allows them to accumulate in various organs, presenting potential health risks.

Nanotechnology has been incorporated into food production since the 1990s, enhancing visual appeal and shelf life. Unfortunately, the FDA's guidance doesn't require companies to disclose the use of nanotechnology in food labels, raising concerns about transparency and consumer health.

While many countries have implemented regulations on nanotechnology in food, the United States lags in requiring clear labeling. The prevalence of nanotechnology in processed foods underscores the need for awareness and scrutiny in our dietary choices.