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Artificial raspberry flavor is made from beaver anal glands.
~~Which brings us to just one of those bizarre US things, "artificial flavor" versus "natural flavor" is totally arbitrary and random. It's based on which molecule, not what the source is, so you can have "natural flavors" that came from a massive stainless steel tank and will kill you if you touch them in pure form without the proper protective gear, or "artificial flavors" that come from squeezing beaver ass glands.~~
Edit: Every word of this post is wrong. Literally every one. I think I read a book decades ago that told me this, maybe I remembered it wrong, but anyway according to the internet of today it's different and I'm a big dummy.
Other way around. You can have identical molecules be classified as "artificial" or "natural" depending upon whether they were synthesized or extracted.
https://www.reddit.com/r/askscience/comments/svbl7/what_are_artificial_flavors_made_out_of/
Oh, you're completely right. IDK how I thought it was different, but yes, what I said was completely wrong.
But, that's sensible. If it's the chemical you find in raspberry, then its natural raspberry flavor. If it's something we invented or discovered that's like raspberry, its artificial. Who cares if it came from a bioreactor?
While I wouldn't recommend eating concentrated artificial flavours, touching them won't kill you. Unless you jump into the reactor, but jumping into one would kill you no matter what the substance inside is.
That's a funny way to spell vanilla.
The gifts from this perfect creatures never cease to amaze me. Thank you kind beaver, your greatness humbles me and all humans.
Their tooth enamel is partly iron which strengthens them and makes them a rusty orange color
Seems unnecessary. Raspberries are plentiful and likely cheaper than beaver parts.
Yeah, it sounds like this might not actually be as common as suggested. Synthetic chemicals are usually going to be cheaper than hunting a beaver.
Makes me wonder why whale puke still gets used in cosmetics...
The synthetics are usually inferior to natural products if you're going high-end. There's probably thousands of individual compounds in ambergris. Similarly, I'm guessing if you go for really bougie raspberry flavouring it's more likely to use castoreum.
I guess that I would have thought that you could isolate those individual compounds, and then reproduce them, rather than hoping that you can find a lucky ball of whale puke.
I dunno, I'm pretty sure I'm not their target audience.
In theory you could, although I'd guess it'd be an incredible amount of work, and might cost more in the end. Most attempts at replicating natural flavours and scents have historically been unconvincing, although some of the recent stuff has been incredible.
I wonder if there's any food scientists on Lemmy.
Yeah, a little research online says it's likely only used in perfumes due to expense, but technically it could be used in food.
Most foods though will just use raspberries in some form or another.