Strawberry flavoring made from sawdust, vanilla from beaver gland secretions and fruit yoghurt without fruit: When it comes to chemicals in food, they are usually right at the top of the “critical” list of ingredients: Flavorings. In the new episode of Food Facts, presenter Peer Kittel and student Jule Wäntig talk to food chemist Prof. Thomas Henle about the importance of flavorings for food, what flavorings really are, what is behind the numerous myths about artificial flavorings and how the topic can be assessed from the perspective of food chemistry and food law.

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