Did you know that something called castoreum, derived from the anal castor sacs of beavers, can be used as a natural flavoring in foods? It may sound strange, but castoreum has been used for centuries in medicines, soaps, and even food products like vanilla or strawberry-flavored treats. However, you may be relieved to know that it’s not likely you’ve consumed this beaver sac excretion without realizing it.
The FDA has deemed castoreum safe for consumption, with no reports of adverse reactions from humans. Yet, you won’t find “castoreum” listed as an ingredient on food labels – it’s usually grouped under the term “natural flavorings.” So, you may be wondering why companies choose not to use castoreum. Well, there are a few reasons. For one, its use would prevent products from being certified kosher. And more importantly, it’s simply expensive to use beaver sac excretion.
“In the flavor industry, you need tons and tons of material to work with,” explains flavor chemist Gary Reineccius from the University of Minnesota. “It’s not like you can grow fields of beavers to harvest. There aren’t very many of them. So it ends up being a very expensive product – and not very popular with food companies.”
The cost factor aside, using castoreum also raises ethical concerns. Beaver populations were almost wiped out during the height of the fur trade. The discovery of castoreum came during that time, and today, beavers are protected species. Luckily, there are other alternatives available to create flavors like vanilla or strawberry. Vanilla orchids, for example, can be grown and harvested on a much larger scale.
However, there are a few niche products that proudly advertise the use of castoreum, such as bäversnaps, a Swedish liquor. In these cases, the unique ingredient is highlighted and celebrated. The substance is harvested by trapping and killing beavers, after which their castor glands are dried and ground up. The process of extracting castoreum is similar to how vanilla extract is obtained from plants.
Interestingly, castoreum has also been used medicinally throughout history. It was used to treat stomach upsets, fevers, and even mental illnesses. It was also added to soaps and lotions. Some cigarettes even contained castoreum to enhance their naturally sweet smell. This may sound surprising, but castoreum actually contains salicylic acid, which is also found in aspirin and works as a painkiller.
So next time you enjoy your favorite vanilla ice cream, rest assured that it’s not likely to contain castoreum. Food companies will always search for alternative substances to create flavors like vanilla or strawberry. According to Reineccius, “It actually isn’t very hard to make a basic strawberry flavor that you would recognize with just two compounds.”
It’s fascinating to learn about the hidden secrets and unique ingredients behind the food we consume. While castoreum may not be as commonly used today, it remains an interesting part of history and the natural flavoring industry.
