Natural food flavours: a healthier alternative for bakery industry—a review.

Human beings always remained attracted
towards vivid food flavours and aroma. Ever since the food
industry came into existence, several brands and industries
worldwide have been busy creating storms in the food
markets through flavours, aromas, textures and substances
to intrigue the consumers’ minds. The ingredients that go
into the preparation of these food items include a list of
various preservatives, taste enhancers, stabilizers, colours
and to make it look attractive and delicious but may not be
healthy. Most of the flavours that are used by food brands
are often chemical based and are synthesized completely in
the laboratory. The use of artificial/synthetic flavourings in
the form of chemical food additives and taste enhancers lead
to long term health issues which include potential risks of
neurological problems, cytotoxicity, genotoxicity, different
types of hypersensitivities and even cancers. Food and Drug
Administration (FDA, USA) conduct frequent studies to
limit the use of artificial flavouring and additives which are
totally chemical based and mimic natural food flavours and
extract. Benzaldehyde—an organic chemical closely resembles
the flavour of roasted almonds and ethyl vanillin which
is 3 times potent than natural vanilla extract used is various
confectionery items. Also several ester derivatives are used
for mimicking natural fruit flavours like strawberry, guava
and cherry. These chemicals pose a considerable threat to
human health, knowingly or unknowingly. Antagonistically,
natural food flavours, though not as popular as artificial ones
prove to be healthier and carry the same aroma and taste as
artificial flavouring agents. This review paper sheds light on
the pervasiveness of natural and artificial food flavouring
agents in the market, their benefits and drawbacks and how
they have been in a constant race for dominating the bakery
industry.