7 Synthetic Flavours Used In Cooking You Thought Were Natural

Flavour is king when it comes to food. It stimulates our taste buds and makes eating more enjoyable. Flavours aren’t always natural, though.

There’s a secret truth behind the allure of some tastes: many of the flavours we find in everyday foods are actually man-made, carefully made in labs to look like their natural versions. Some artificial flavours attempt to taste like real foods, while others make natural flavours stronger. From gourmet delicacies to everyday staples, here are seven flavours you might not realize are synthetic yet surprise you with their widespread usage.

Truffle Oil

Truffle oil is used a lot in opulent cooking because people love the strong smell and earthy taste of it. There are, however, many truffle oils on the market that are not made from real truffles. Instead, they are mixed with man-made chemicals that make them smell and taste like truffles. Many recipes, like pasta, risotto, and salads, use this man-made substitute instead of real truffles because it adds a rich truffle flavour without the high cost.

Vanilla

Vanilla is a popular flavour in cakes, drinks, and baked goods because it is sweet and smells good. Vanilla beans are used to make real vanilla extract, but synthetic vanillia is often used instead because it is cheaper. A lot of processed foods, like ice cream, cookies, and soft drinks, use synthetic vanillin to give them a consistent vanilla flavour without having to buy real vanilla beans.

Orange Squash

Orange squash, which is a popular beverage concentrate, provides a reviving rush of citrus flavour. On the other hand, a significant number of orange squash items that are available for purchase contain artificial orange flavouring agents rather than actual orange juice. These artificial flavours are frequently employed to improve the flavour of orange squash beverages, which results in a citrus profile that is both vivid and acidic.