Date: 18/07/2025

Understanding the composition of the food products we consume is fundamental. This is because flavour, whether natural or artificial, exerts an influence on taste and consumption.

The choice between natural and artificial flavors significantly impacts the food industry, as it influences the characteristics, taste, and properties of different foods.

Considering the importance of this topic, in this content, we will highlight the main characteristics of natural flavors and artificial flavors. With this, you will gain a comprehensive understanding of each type, making the best decision in the formulation and development of food products.

Topics:

What are natural flavors?

Natural flavors consist of substances that are extracted from natural sources and used to add flavor and aroma to different foods or beverages.

It is worth noting that there are numerous materials used in the industry as natural aroma. Some examples include strawberries, lemon, mint, cinnamon, vanilla, orange, etc.

Spices, plants and fruits can be used to make cakes, desserts, soft drinks, candies, savory dishes, hot drinks, ice cream, bread, among other possibilities (Rafaela Souza, 2023).

What are artificial flavors?

Also known as synthetic flavors, artificial flavors are used in the food industry to improve the flavor of products. As with the previous type, they can be used to make various foods and beverages (soft drinks, sweets, snacks, bread, etc.), facilitating the standardization of products.

The development of these flavors uses chemical elements obtained by synthesis, and they don’t contain materials of plant or animal origin.

Each country has specific legislation establishing guidelines on the method and criteria for using artificial flavors. Because of that, it's important to know the rules in your country to use artificial flavors according to the laws.

What are the technical and sensory differences between the two flavors?

There are several differences between the two types of flavors, and knowing these issues will help you understand the properties and particularities of natural and synthetic substances. Therefore, we will present the main particularities below.

Origin

As previously mentioned, natural flavors can be derived from animals, plants, microorganisms, and other organic materials. Artificial flavors are composed of synthesized materials and can use various chemical products derived from petroleum and other synthetic sources.

Form of production

The production process also has some differences. Natural flavors can be produced by physical and mechanical methods. Synthetic flavors are made through various chemical reactions and can undergo different tests, quality control, and other changes.

Sensory experience

In food products, synthetic flavors have been improved and many of them offer a sensory experience similar to natural flavors, with complexity and depth of flavors.

About this topic, it is also important to highlight that the materials used in the development of products with artificial flavors tend to have a more viscous appearance. This happens because chemicals are used to give them a flavor similar to natural products for our sense of taste (MOSIA, Sandy; SUKDEO, Nita; PRADHAN, Anup, 2022).

On the other hand, natural flavors tend to be sweeter and the flavor tends to be more stable compared to products that use synthetic materials in the production process.

Preservation and stability

In some cases, natural ingredients can degrade over time, which can cause changes in flavor and texture. On the other hand, synthetic flavors tend to be more stable and have a longer shelf life compared to natural flavors.

Therefore, companies that aim to preserve products for longer tend to use artificial flavors. This becomes even more important when products need to be transported over long distances. In this case, synthetic flavors have an advantage, as they help preserve food.

What are the benefits of natural flavors?

Natural flavors provide several positive aspects. They make food more appetizing, improving people's sensory experience. In addition, these aromatic compounds provide natural and authentic taste experiences.

It is also worth noting that these compounds help maintain the nutritional value of foods, improving people's health and well-being. Last but not least, they increase the perception of sweetness, reducing the need for sugar or sodium in formulations. Given these issues, we can therefore say that natural flavors add quality to foods and meet market demands.

What should you consider when choosing flavors for food?

Firstly, it's important to take into account regulatory standards to ensure that the food is suitable for consumption. In addition, it is relevant to be aware of sensory perception and consumer acceptance so that it is possible to provide products that provide a different sensory experience to each customer.

Also, do not forget to be aware of the properties and applications of each type of aroma. Understanding about these issues makes it easier to choose the most appropriate aroma for each situation.

Last but not least, think about the need for conservation. If your company needs, for example, to transport a certain product over long distances and for a few days, it may be necessary to use some preservatives so that the food maintains its properties for a longer time.

On the other hand, if the product is more intended for immediate consumption, natural aromas are a good idea, as they will enhance the flavor and, at the same time, be healthier.

Why has clean label gained prominence?

The term clean label is used to highlight that a certain product is made with natural substances and does not contain synthetic substances. This trend has been gaining ground in the market, as many customers value ingredients with recognized origins or even from natural sources.

In this scenario, products with certified origins and natural raw materials tend to gain more and more space in the food sector. Clean label foods, therefore, do not have preservatives, colorings or artificial sweeteners. With clean label foods, customers know exactly how a food was made and its respective origins.

How important is it to know the properties of flavors?

Aromas have different properties and some particularities. For these reasons, they can have different uses. Therefore, in some situations, it may be more appropriate for companies to use natural aromas, while in other cases, synthetic products offer better cost-benefit.

Therefore, those who know the different particularities of aromas and their respective properties can use natural or synthetic solutions appropriately and optimally in different situations, facilitating assertive decision-making.

When this happens, it becomes easier to offer a high-quality product with optimized flavor, with an optimized production and logistics process, and which, at the same time, provides a positive sensory experience to consumers.

By providing a good experience to customers, food companies will strengthen their reputation in the market, favoring organizational growth and increased sales.

Discover the portfolio of NatSense solutions

NatSense has a complete portfolio of food products and solutions for pets. The products have natural and traceable aromas, favoring the preservation and intensification of flavors. Flavor preservers are made through slow cooking and enhancers are developed through enzymatic hydrolysis.

It is also worth noting that the raw material is traceable and is integrated into the BRF chain. In fact, it can be used in the development of other aromas or during the processing of various foods, including savory and sweet foods, intended for human consumption or even pet food.

Final considerations

There are some differences between natural and artificial flavour in food products. Understanding the origins and production processes of each type is essential, as it has implications for the final composition of the food and consumer perception.

For these reasons, we provide you with detailed information to assist you in product formulation. Assessing the balance between scents characteristics is a key step in developing foods that meet market expectations.