In his book Fast Food Nation, Eric Schlosser discusses the minimal difference between natural flavors and artificial flavors. The FDA defines the former as being “derived entirely from natural sources,” and Scholosser notes that consumers believe that such natural flavors are healthier and therefore preferable to artificial flavors.

Schlosser then makes the point that the “distinction between artificial and natural flavors” is actually “somewhat arbitrary and absurd,” for it is based far more on how the flavor is produced than what is in it. To support this point, Schlosser quotes Terry Acree, a food science technology professor from Cornell University, who explains, “A natural flavor is a flavor that's been derived with an out-of-date technology.”

Schlosser then proceeds to expand on Acree's point. These two kinds of flavors, he says, often contain the same chemical ingredients. They are just made differently. The widely used banana flavor derives from amyl acetate whether it is natural or artificial, for instance. Schlosser also makes the points that sometimes artificial flavors are actually purer and healthier than natural flavors and that the two varieties are often made in the “same chemical plants.” Natural flavors, he maintains, are ironically not really natural at all even though they cost more than artificial flavors and most consumers still think they are a better option.