Can you pronounce all these words you may find in something naturally flavored?
Pyridoxine, Tryptophan, Isoamyl acetate, Amyl alcohols (pentanols), Eugenol, Vanillin, Acetaldehyde, Hexanal, Hexanol, Methyl butyrate, Propionic acid, Furfural,
Looks scary right? Well, that's actually only half the breakdown of what you'll find inside a natural banana.
What That Means:
All of these are naturally occurring compounds in a banana.
But if you wrote them all on a label, they’d sound like a chemistry experiment.
That’s exactly why “natural flavors” can sound confusing — they’re simply these same kinds of compounds, carefully extracted from fruits, plants, or spices so your food tastes consistently delicious and safe.
The Takeaway:
If you listed every molecule in a banana, it would sound scary — but it’s still just a banana.
“Natural flavors” are made of those same naturally derived molecules.
They aren’t artificial; they aren't a tool used to hide toxic sludge, they’re simply nature, organized.
If you're aversion to natural flavors is fear based, ask yourself if it may have been influenced by marketing trends or misinformed online presence/influencer.
The truth is, real science shows these compounds are the same ones found in nature — not something to fear.
If misrepresentation has left you victim to fear of "natural flavors", we invite you to do your own research.
Still not convinced it's safe? We respect your decision.
