I was recently given an interesting article that ran in The Atlantic Monthly a few years ago, discussing additives that provide flavor and scent to processed foods.
Why McDonald’s Fries Taste So Good
Most processed foods don’t actually have much flavor or taste until they are artificially added. And the difference between “natural flavors” and “artificial flavors” is found more in perception on the part of consumers than in anything related to health or safety.
I especially liked this description of a popular “natural” additive:
Cochineal extract (also known as carmine or carminic acid) is made from the desiccated bodies of female Dactylopius coccus Costa, a small insect harvested mainly in Peru and the Canary Islands. The bug feeds on red cactus berries, and color from the berries accumulates in the females and their unhatched larvae. The insects are collected, dried, and ground into a pigment. It takes about 70,000 of them to produce a pound of carmine, which is used to make processed foods look pink, red, or purple. Dannon strawberry yogurt gets its color from carmine, and so do many frozen fruit bars, candies, and fruit fillings, and Ocean Spray pink-grapefruit juice drink.
A good read. The article is an excerpt from Fast Food Nation, by Eric Schlosser.