Kombucha is a health-boosting, fermented drink that’s great for health and wellness, but have you taken a peek at its label to understand what actually goes into it? Today, we’re diving deep into the world of natural flavourings — how they’re made, what they really are, and why they might not be as 'natural' as you think.
What Are Natural Flavourings?
In the 2000's consumers demanded more natural and healthier food options absent of artificial flavourings, but by not using artificial flavourings and using the actual ingredients this would push up costs (and reduce profits) so the food and drink industry lobbied governments to approve the use of the term "natural" flavourings - flavourings that in essence are no different to artificial flavourings, except they come from a natural source.
Natural flavourings are ingredients added to foods and beverages to create specific flavours. According to the UK's Food Standards Agency (FSA), a natural flavouring is a substance derived from a natural source as opposed to artificial flavourings being derived from an artificial source - however, other than the difference in source, there is no difference in how natural and artificial flavourings are made.
How Natural Flavourings Are Made
The process of creating natural flavourings is complex, and there is nothing natural about it. It often involves extracting compounds from natural sources through processes, which are then mixed and matched to create flavours that often have no direct connection to the source.
For example, did you know that the strawberry flavouring is often made from the bark of a tree? Or that vanilla flavouring might come from the gland of a beaver? Or creating a raspberry flavouring using pine trees?
So why are these flavourings considered natural?
You might wonder how these flavourings can be labelled as "natural" despite their origins. The term "natural" in the context of flavourings refers to the source of the original compounds. As long as the starting material is natural, the resulting flavouring can be marketed as natural, regardless of how much processing it undergoes.
In most cases, a natural flavouring consists of 90-95% artificial ingredients (i.e. chemicals) and the balance is the natural source. Despite being mostly artificial, they are called "natural" flavourings.
The Lack of Nutritional Goodness
Natural flavourings offer little in the way of nutritional benefits. Natural flavourings don’t provide any vitamins, minerals, or other nutrients. Essentially, they contribute to the taste and aroma of a product without adding any of the actual ingredients health benefits - it's a cheap way to create the flavour you want.
Natural Flavourings for Colour
Interestingly, because of the connotations people have with the term "colourings" brands will avoid the use of the word colourings, and instead will have natural flavourings that are in fact only being used for their colouring properties rather than taste. Here are some examples:
- Annatto: Derived from the seeds of the achiote tree, annatto is often used to give a yellow or orange colour to foods like cheese and butter.
- Cochineal Extract (Carmine): Derived from the crushed bodies of the cochineal insect, this red dye is used to give a pink or red hue to foods and drinks. Despite being natural, the idea of insect-based colouring might surprise you.
Are natural flavourings ultra-processed?
Yes. If you think about it, it's rather obvious - a piece of bark being transformed into the taste of a strawberry? How could that be anything but ultra-processed?
Are 100% Natural drinks really natural?
The FSA (Food Standards Association) and ASA (Advertising Standards Authority) need to address this. There are so many drinks out there with huge badges on their drinks (to catch the eye of consumers), claiming their drinks are 100% Natural yet they list natural flavourings in their ingredients. According to the law, brands can only claim their products are 100% natural if all the ingredients in their product can be found in a normal kitchen or with minimal processing. Any product containing a natural flavouring is not 100% natural - it's ultra-processed.
Why do brands use natural flavourings?
They're cheap by comparison to the real ingredient, and because consumers see the term 'natural' on the labels and think it will be good for them - if it's natural, then it must be good for you - unfortunately, with natural flavourings, that's not the case. It's disingenuous of brands.
Why this matters for Kombucha drinkers
For kombucha enthusiasts, understanding the source and nature of flavourings is crucial. Authentic kombucha is valued for its natural ingredients and health benefits, but 'Frankenstein Kombucha' — kombucha that’s heavily processed or laden with fake ingredients — compromises these qualities. And if a kombucha brand is willing to compromise these qualities, then what else are they willing to compromise?
When choosing kombucha, look for products that list simple, recognisable ingredients. Brands that prioritise natural, minimally processed components will more often than not, provide a more authentic and beneficial beverage.