When you see “natural flavors” on a food label, you might assume the ingredients come from plants or fruits. But there’s a chance you’ve consumed something far more surprising—castoreum, a secretion from beavers.
Castoreum is obtained from the castor sacs near the anal glands of beavers. It has a sweet, musky aroma that makes it a popular choice for enhancing flavors in food, perfumes, and even medicines. However, you won’t find “castoreum” listed on ingredient labels. Instead, it’s often grouped under the term “natural flavorings.”
The FDA considers castoreum safe for consumption, and the amounts used in food are minimal. Despite this, its use in the food industry is rare today. Harvesting castoreum is a complex and costly process, and it doesn’t align with kosher certification requirements. As a result, most food companies opt for more practical and affordable alternatives.
Gary Reineccius, a flavor scientist at the University of Minnesota, explains that castoreum is not a viable option for large-scale food production. “You can’t farm beavers for their secretions,” he says. “It’s just not practical.” Instead, food manufacturers rely on synthetic or plant-based compounds to create familiar flavors.
Beyond food, castoreum has a fascinating history. It has been used in traditional medicine to treat ailments like fevers and stomach issues, and even in cosmetics for its pleasant scent. Interestingly, it contains salicylic acid, the same compound found in aspirin, which has pain-relieving properties.
So, is castoreum something to worry about in your food? Not really. As Reineccius notes, “Food companies will use anything else to create flavors if they can.” In other words, your favorite vanilla or strawberry treats are likely free of this unusual ingredient.
